Burritos

Tricia
The Cook
8 Servings
8 Ingredients
0 Comments
This is a quick and easy Mexican dish.
8 Servings
8 Ingredients
0 Comments

Ingredients

  • 1 ½ cups cook Ground Beef
  • 2 tablespoons Taco Seasoning
  • 15 ½ ounces Pinto Beans, Canned
  • 4 ½ ounces Mild Green Chiles, Diced, Canned
  • 15 ½ fluid ounces Enchilada Sauce
  • 2 cups Monterey Jack Cheese, Shredded
  • 2 cups Cheddar Cheese, Shredded
  • 8 individual Flour Tortillas (8-inch/Med)

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine cooked ground beef with taco seasoning according to package directions. Simmer 5 minutes.
  2. In a pan over low heat, combine beans, chilis, beef, 1/2 of enchilada sauce, and 3/4 of the Monterey Jack and cheddar cheeses. Cook over low heat until cheese is melted and mixture is thick. Let simmer a few minutes.
  3. Microwave tortillas until slightly softened.
  4. Fill middle of tortilla with mixture and divide among 8x8 baking dishes. Divide remaining enchilada sauce over top and sprinkle the rest of cheese over enchilada sauce.
  5. Cover with foil, label, and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350F for 60 minutes.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine cooked ground beef with taco seasoning according to package directions. Simmer 5 minutes.
  2. In a pan over low heat, combine beans, chiles, beef, 1/2 of enchilada sauce, and 3/4 of the Monterey Jack and cheddar cheeses. Cook over low heat until cheese is melted and mixture is thick. Let simmer a few minutes.
  3. Microwave tortillas until slightly softened.
  4. Fill middle of tortilla with mixture and divide among 8x8 baking dishes. Divide remaining enchilada sauce over top and sprinkle the rest of cheese over enchilada sauce.
  5. Cover with foil and bake at 350F for 30 minutes, or until cheese is melted.

Nutrition Facts

  • Not available.

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