Meat Potato Burrito Oamc Recipes

BEEF AND POTATO BURRITOS

Steps:

• Mix ground beef, chili powder, garlic powder, and onion together until fully combined. Cook over medium high heat until thoroughly browned, drain. At this point, you can cool and freeze this mixture to put the burritos together another day, or use for tacos or enchiladas, or whatever.
• Bake hash browns at 350 degrees for one hour.
• Combine meat mix, hashbrowns, cheese, salsa, and tabasco in a large bowl.
• Warm tortillas in microwave slightly until pliable.
• For each burrito, place one cup of mixture on tortilla, roll up and wrap in aluminum foil if you plan on freezing.
• To reheat, remove foil and microwave for 3 minutes on high.

MEAT & POTATO BURRITO OAMC

Steps:

• Cook tator tots according to package.
• fry hamburger, drain, and add taco seasoning, cheese onion and green chilies.
• Heat tortillas in microwave for easier rolling. cover half of tortilla with a layer of meat top with tator tots and roll up. Place on plate and top with salsa and sour cream and any other south of the border topping you can think of.
• Enjoy.
• TO FREEZE: place rolled up burritos in to a freezer bag and freeze. I actually place 3 to 4 burritos in regular storage bags and them place into a zippered freezer bag. I can get about 9 to 12 burritos per freezer bag. I can take out on storage bag for supper and keep the rest in the freezer.

THE BEST BREAKFAST BURRITOS (OAMC OPTION)

Steps:

• 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
• 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
• 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
• 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
• 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
• 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
• 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
• 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
• 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
• 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
• 8. Allow burrito to cool for 2 minutes before handling and ENJOY!

BEEF-AND-POTATO BURRITOS

Steps:

• Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
• Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
• Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
• Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

FROZEN BEEF AND BEAN BURRITOS (OAMC)

Steps:

• Sort beans and place in a pot with 6 cups water.
• Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
• Drain and rinse beans, and cover with 6 cups water.
• Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
• Drain beans and retain cooking liquid.
• Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
• Cook until thoroughly done, breaking up any lumps as you cook.
• Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
• Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
• Season beans to taste with adobo seasoning or seasoned salt.
• Stir in cooked beef, tomato paste, and chopped green chilies.
• Warm tortillas briefly to soften them and make them easier to handle.
• Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
• Top with about 2 tbsp shredded cheddar.
• Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
• Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
• Place in plastic wrap, wrapping tightly to help keep its shape.
• Proceed the same way with remaining burritos.
• Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
• To use, remove wrapping from burrito and place on a microwave-safe plate.
• Microwave 2-3 minutes or until hot, turning halfway through cooking.

YUMMY NO-MEAT LUNCH BURRITOS OAMC

Steps:

• Cook rice in water according to package directions.
• Once done, add drained beans, corn and Rotel to rice.
• Mix throughly.
• Add cheese.
• Mix throughly again.
• Divide mix evenly on the tortillas.
• Fold up to make burritos.
• Wrap each burrito in plastic wrap then foil.
• Freeze what won't be used that week.
• *When ready to use*.
• Remove foil.
• Pop in microwave oven for 1 - 1 1/2 min or until center is hot.
• Carefully remove plastic wrap.
• Serve and enjoy.
• ***When using the frozen variety***.
• Thaw.
• Remove foil.
• Pop in microwave for 1-1 1/2 min or until center is hot.
• Carefully remove plastic wrap.
• Serve and enjoy!