Ingredients:
16 burrito size flour tortillas
2 lbs ground beef
2 cans Rotel, Mexican style with cilantro and lime
2 packages taco seasoning
2 cans refried beans
2 cups Mexican style shredded cheese
non-stick cooking spray
Toppings: extra cheese, taco sauce, salsa, diced onion
First, brown meat and drain.
Next add rotel and taco seasoning to meat and simmer for ~30 minutes. You want the moisture to cook away as much as possible.
Spread a thin layer of refried beans onto each tortilla then add 2 tbsp of cheese and about 1/4 cup meat mixture. I prefer to layer in this order to prevent the meat from making the tortilla soggy.
You may not use all of the beans. Save those to serve along side the burritos!
Be sure to use a slotted spoon when scooping the meat to allow excess moisture to drain. Remember, some of these may be frozen and reheated so you want to prevent sogginess as much as possible.
Eric's Favorite Burritos
My husband LOVES these burritos. Why are they so special? I think it's the extra effort taken to brown the outside like Taco Bell's Grilled Stuffed Burrito. That's a technique I learned from mi madre.
The reason I love these so much? They freeze and reheat wonderfully! That means one night of cooking can lead to several lunches or dinners. Plus they're way better for you (and tasting) than those frozen ones you buy at the store.
Fold the left and right side in towards the center.
Then fold the bottom up towards the center.
Take the two top corners and tuck them into the center.
Heat a grill pan or large skillet to medium high heat and spray with non stick cooking spray.
I prefer to use my electric griddle so I can do several at a time.
Place the burrito SEAM SIDE DOWN on the pan. It is important that the seam is flat on the pan so it seals the burrito. Notice how the seam is positioned towards the center of the burrito bottom.
Once the tortilla has browned flip the burrito to the top side. If you browned the bottom properly it should stay sealed.
Occasionally I have one that wants to come unrolled. I just place it in between two others to make sure it can't spread out.
To FREEZE: Wrap each burrito in foil and place all wrapped burritos in a gallon size freezer bag.
To REHEAT: Preheat oven to 375 degrees. Bake in the foil for 30 minutes. Open foil and bake for additional 15-30 minutes until center has heated through. Individual times may vary based on the amount of filling you have added.
Then roll it up.
Make sure all your ends are tucked in. You want that filling to be snug as a bug in a rug.
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