To do this, increase the Seasoning, tomato and water by 50% (use the scaler by hovering your cursor over Servings) then add 3 cups of diced veggies of choice, like zucchini, carrots, celery, capsicum, corn. Your email address will not be published. Made these and was planning to freeze some for later. Plain white rice – or try brown rice, quinoa, or this. I didn’t have any wraps left, so put the corn into the meat mixture and froze that… used it later for a taco salad. Followed your insructions of how to warm them in a dry pan on the stove. Nutrition per serving assuming 10 burritos. They were all eaten before I had a chance to freeze any. Join my free email list to receive THREE free cookbooks! Use a large skillet, saute these veggies after the onion, then push to the side and add the beef and proceed with the recipe. To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro. If I feel like making more of an effort or I’m doing these for a group (I like doing burritos for camping), then I’ll make Restaurant Style Salsa (because it’s smooth, it’s good for dipping) or this Avocado Dipping Sauce. The Beef Filling is the main flavour component in this burrito recipe. Brown beef or turkey, mix sauce as on package. Place 1/4 - 1/3 cup of rice just below the centre. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Food you can eat with your hands always rates highly in my world!!! I didn’t put in tomatoes because I froze some. For this recipe, I’ve chosen a combination of ingredients that freeze well: I like to use foil to roll up the burritos as it holds it together and then I can reheat it in the foil in the oven. Fold the front of the tortilla over the filling. ground beef or turkey 1 pkg. Fix the format.. A Huge Paper WASTE! Carnitas (Mexican Slow Cooker Pulled Pork), Only use a small amount of “watery” vegetables like tomato as they become even more watery once defrosted. The format of your page, how you can adjust the yield, how you group together the ingrediants with the same measurements, etc! Win, win, win! Lime Juice/Lime Zest: I add this at the end for a splash of fresh flavor. My sister said that the beef filling tastes like the beef sauce on A&W’s Corn Dogs, and she liked it haha. Hungry for more? I totally forgot to take a photo of what to dip burritos in. N x. Hi Nagi. Placed filled tortillas … Taco or Burrito mix 1 (16 oz.) Loved the beef burritos. Use immediately or store in an airtight jar or container and use when needed. So – have I convinced you that you need to fill your freezer with these burritos??? 29 %. Absolutely a keeper! I NEVER leave comments, but I came here to say how much I am loving you right now (hopefully this doesn’t come off as weird hah)!! Or they can be baked at 180C/350F for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. Required fields are marked *. I had never toasted the burritos in a pan before and it really makes a difference especially if you put a lot of cheese in it which I did. Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well. You just need to cook clever and get creative! The burrito beef filling is especially good – made with a homemade Mexican seasoning that’s way better than a packet of Old El Paso! These can be enjoyed right when they’re made or individually frozen for quick and easy meals.. I made this recipe, and it was delicious. Thank you so much! Notify me via e-mail if anyone answers my comment. Total Carbohydrate These Burritos are a brilliant freezer standby because they are just as good made fresh or frozen then reheated. large soft flour tortillas or round wraps, , warm not piping hot (I use white long grain), , finely sliced (use cabbage if freezing).