Beefy Burritos Or Nachos By Maggie Recipes

NO-GUILT BEEFY NACHOS

Steps:

• Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.

BLUE RIBBON BEEFY BURRITOS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives., In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt., Stir potatoes into meat mixture. Place 2/3 cup mixture in the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up., Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat 1 burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

BEEFY BURRITOS OR NACHOS BY MAGGIE

Steps:

• If you don't have leftover white rice prepare that so it has a chance to cool before beginning.
• Brown the ground beef and drain well. Return the cooked beef to the pan and add the rice, salsa, diced green chilies, black beans and taco seasoning.
• Add the 3 Tbsp each of all the cheeses and cook over medium low until the cheese has melted and the contents are hot. Ladle the meat mixture into bowls and sprinkle with corn chip crumbles.
• For burritos, spoon the contents of the bowl into soft flour tortillas. For nachos serve with tortilla corn chips. Top your selection with any or all of the toppings your desire.

BEEFY NACHOS

Steps:

• Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate.
• Season the chips with seasoning. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with seasoning. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.
• Seasoning.
• Combine all ingredients thoroughly and store in an airtight jar or container.