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Full Online Book HomeLearning KitchenMexican And Hispanic - Risa's Beef And Potato Burritos
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Mexican And Hispanic - Risa's Beef And Potato Burritos Post by :JohnSA Category :Learning Kitchen Author :Unknown Date :March 2012 Read :895

Click below to download : Mexican And Hispanic - Risa's Beef And Potato Burritos (Format : PDF)

Mexican And Hispanic - Risa's Beef And Potato Burritos

1/2 cup Frontera Roasted Poblano-Tomato Sauce -- or taco sauce
1/2 recipe Taco Filling

Taco Filling:
1 cup mashed potato -- from potato flakes
1/4 lb. ground beef
1/4 tsp. garlic powder
1/2 tsp. black pepper
pinch Mexican oregano -- crumbled
1 tsp. ground chile powder -- or pure chiles
1/2 cup Monterey Jack cheese -- grated
Monterey jack cheese -- for garnish
fresh cilantro -- chopped for garnish
sour cream (low fat or fat free ok) -- for garnish
salsa -- for garnish
hot chiles -- chopped for garnish
2 flour tortillas -- burrito-style
tomato sauce

Make taco filling: Place ground beef in a large microwaveable container. Cook on HIGH for 1 minute. Stir and break up lumps. Cook on HIGH for another 2 minutes. Stir well and break up more lumps. Cook on HIGH one more time, for 1 minute, until meat is no longer pink. Set aside and let cool a bit.

When cool, add mashed potatoes, garlic powder, black pepper, Mexican oregano and ground chile powder (or pure chile). Stir well. The potato is the binder for the taco filling.

To make burritos: Put one tortilla on work surface. Cover the whole thing with 1/2 the poblano sauce. Cover with 1/2 cup of the taco filling. Sprinkle some chopped cilantro on top and then a sprinkling of cheese. Fold in half. Do this with all the ingredients until it is all finished.

Preheat George Foreman grill and toaster oven or regular oven (350°F). When hot, place one burrito in GF Grill. Close and grill for 3 minutes until you have some nice grill marks.

Then remove and place on pan for toaster oven or a baking sheet for the oven. Cover the burrito with some of the tomato sauce and another sprinkling of cheese. When all burritos are finished in GF Grill, place on sheet. Place in oven.

Bake for 5 minutes until cheese is melted (you can do the whole thing in the oven if you wish. Don't preheat the GF Grill. Just place the burrito on the baking sheet and cover with the tomato and the cheese. Bake for alotted time but you won't have the nice grill marks).

Place one burrito on each plate and garnish the way you like - chopped cilantro, sour cream, salsa, whatever. Serve with refried beans and sauteed corn with tomatoes or corn-on-the-cob.
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Mexican And Hispanic - Risa's Friday Night Burritos Mexican And Hispanic - Risa's Friday Night Burritos

Mexican And Hispanic - Risa's Friday Night Burritos
2 flour tortillas (10 inch or larger) -- softened 1 1/2 cups chili -- leftovers are best 1/2 cup Monterey jack cheese -- shredded 1/4 cup fresh cilantro -- chopped 1/4 scallions -- chopped 1 cup tomato sauce sprinkle chile powder -- or chopped chiles Garnish: Fat-Free Sour Cream Salsa -- your favorite scallions -- chopped fresh cilantro -- chopped Preheat oven to 350°F. Spray some nonstick cooking spray on a 9x13" baking pan. Make an assembly line to fill burritos: 1 - chili 2 - cheese 3 - cilantro 4 - scallions 5 - chopped chiles or sprinkle

Mexican And Hispanic - Loco Grande Burrito Mexican And Hispanic - Loco Grande Burrito

Mexican And Hispanic - Loco Grande Burrito
1 (12 inch) flour tortilla 2 heaping tbsp. fat free cheddar cheese -- shredded 1/3 cup Spanish Rice -- see recipe here 1/3 cup pinto beans 1/3 cup chicken -- diced/skinless 1 tbsp. guacamole 1/4 cup iceberg lettuce -- shredded 1/4 cup tomato -- diced pinch cilantro -- chopped Spanish Rice:1 1/2 cups water 1 cup converted rice -- not instant 1 cup tomato sauce 1 1/2 tbsp. onion -- finely minced 2 tsp. green bell pepper -- finely minced 2 tsp. red bell pepper -- finely minced 1/2 tsp. salt 1/2 tsp. chili powder 1/4 tsp. oregano To make burrito,