If your family loves burritos, you need to try this recipe. It’s one of my husband’s favorite grab-and-go foods!
We’ve made it time and again since I first discovered it on Amy’s blog.
What I like best about this recipe is that, not only is it filling, but it’s also fast. You can have a piping hot burrito in less than two minutes — straight from the freezer. It’s perfect for those times when my husband wants a late-night snack or some hot for lunch on the weekends.
These are little too much on the spicy side for my liking (keep in mind that I’m also the girl who likes extra mild salsa!), but my husband loves these. In fact, he was so excited I was making them again this week.
Freezer-Friendly Brown Bag Burritos
Makes 20 burritos
- 2 pounds ground beef
- 2 cans refried beans (you can make your own refried beans)
- 2 cans enchilada sauce (you can make your own enchilada sauce)
- 1/2 cup water
- 1/3 cup diced onion (you can also use dried or minced onion)
- 1 taco seasoning packet (Amy’s recipe calls for 1 Tablespoon chili powder, 1 Tablespoon garlic powder, and 1 teaspoon salt. I used the taco seasoning packet instead because that’s what I already had on hand and I didn’t have any chili powder on hand.)
- 1 teaspoon dried oregano
- 3 cups shredded cheddar cheese
- 20 burrito-sized flour tortillas (you can make your own tortillas)
Brown ground beef with onions. Drain and add all remaining ingredients except tortillas (and cheese, if you want to sprinkle the cheese on instead).
Bring mixture to a boil. Reduce heat, cover, and simmer for 20-30 minutes.
Spoon 1/4-cup of the meat mixture onto a tortilla, sprinkle with cheese (if you didn’t melt cheese into the mixture when you simmered it). Fold sides in and roll up tightly.
To freeze: Wrap each burrito in a paper towel and then in a foil square. (I skip the paper towel part since we don’t buy paper towels.) Put burritos in two airtight ziptop freezer bags and store in the freezer for 2-3 months.
To serve: Pull out desired number of burritos. Remove foil (you can save the foil and reuse it the next time you make brown bag burritos!) and heat a single burrito in the microwave for about a minute or leave the foil on and heat one or more burritos in a preheated 350-degree oven for 30 minutes or until heated through.
These can be eaten plain or served with lettuce, cheese, salsa, and/or sour cream.
Recipe adapted from Amy’s Finer Things. Posted with permission.
Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.
Other posts in the 4 Weeks to Fill Your Freezer series
- 4 Weeks to Fill Your Freezer: Week #1 Breakfast Freezer Foods Plan + Shopping List
- Freezer-Friendly Banana Bread
- 4 Weeks to Fill Your Freezer: Cinnamon Rolls (Day 2)
- 4 Weeks to Fill Your Freezer: Waffles (Day 3)
- Freezer-Friendly Baked Oatmeal
- 4 Weeks to Fill Your Freezer: Week #2 Freezer-Friendly Lunch Recipes + Shopping List
- 4 Weeks to Fill Your Freezer: Homemade Baking Mix (Day 5)
- Freezer-Friendly Peanut Butter & Jelly Sandwiches
- 4 Weeks to Fill Your Freezer: Brown Bag Burritos (Day 7)
- 4 Weeks to Fill Your Freezer: Homemade Pizza Pockets (Day 8)
- Freezer-Friendly Ham & Cheese Pockets
- 4 Weeks to Fill Your Freezer: Week #3 Freezer-Friendly Dinners + Shopping List
- 4 Weeks to Fill Your Freezer: Southwest Roll-ups (Day 10)
- Freezer-Friendly Barbecued Meatballs
- 4 Weeks to Fill Your Freezer: Lasagna Casserole (Day 12)
- Freezer-Friendly Homemade Pizza Dough
- Chicken Broccoli Rice Casserole
- 4 Weeks to Fill Your Freezer: Week #4 Freezer-Friendly Snacks & Desserts + Shopping List
- 4 Weeks to Fill Your Freezer: Italian Chicken (Day 15)
- 4 Weeks to Fill Your Freezer: Chocolate Chip Cookie Dough (Day 16)
- 4 Weeks to Fill Your Freezer: Easy Morning Glory Muffins (Day 17)
- 4 Weeks to Fill Your Freezer: Homemade Energy Bites (Day 18)
- 4 Weeks to Fill Your Freezer: Pumpkin Chocolate Chip Muffins (Day 19)
- 4 Weeks to Fill Your Freezer: Freezer-Friendly Chocolate Banana Bread (Day 20)
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