These are the burritos
currently always in my freezer. I make them all the time since I read about them on Money Saving Mom, and they are great to stick in a lunch bag or to have at home for a filling, warm lunch. My kids (ages 5 and 2) even ask for them.
They are incredibly easy to make, and I sometimes even double the recipe to make more burritos at once because it saves more time in the long run.
Here are the simple steps to make the burritos:
Beef and Bean Freezer Burritos
• 2 lbs ground beef
• 1 medium onion, diced (or 1/4 cup dried onions)
• 1 28 oz can Red Enchilada Sauce (I use mild)
• 3 TBSP Taco Seasoning (or 1 packet)
• 2 (16 oz) cans Refried Beans
• 1 tsp dried Oregano
Burrito Building ingredients:
• 16 ounces Shredded Cheddar Cheese
• 4 cups cooked rice (optional)
• 30 flour tortillas (burrito size), 20 if you are not using rice (I swear by using the uncooked Tortilla Land brand and cooking them at home, they don’t dry out like traditional store-bought tortillas)
Dice onions. Brown ground beef with onions. Drain fat from ground beef. I use a pasta strainer on top of a bowl or other pot to strain out the grease quickly.
Mix in remaining filling ingredients with drained beef and warm through.
If you will add rice, put rice (2 cups dry) in a rice cooker or cook on stove top.
Lay out tortillas, fill with beef and bean mixture (about ¼ cup), a sprinkle of cheese, and a large spoonful of rice (if desired).
Roll burritos and place onto a shallow baking dish and freeze for about 30 minutes. After the burritos are frozen you can put them in a freezer bag and they won’t stick to each other.
To serve, place one burrito on a microwave safe dish and heat for 2 minutes. Flip burrito over after 1 minute for more even heating. Let cool.
Adapted from Money Saving Mom
If you don’t make your own tortillas, or have a store that sells freshly made ones, Tortilla Land has got your back. You buy them uncooked so they taste really fresh when you cook them at home. My local walmart carries them and I find them in the refrigerator section near the cheese.
To cook them, you simple warm and brown them for 30 seconds on each side on a 400 degree griddle. You can use them to wrap your burritos immediately after they cool or store them in a ziploc bag in the fridge for the next day. They don’t easily rip or get dried out like traditional store-bought tortillas. And no, this recommendation is not sponsored – I just love these tortillas. There is no comparison. 🙂
Also, if you’re a fan of rice in your burritos like me, there is no faster or easier way to cook rice than a rice cooker. I got this rice cooker because it is simple and also has a steam tray to cook veggies and fish in if you want. I use mine all the time.
For more ways to easily fill your freezer, check out my post on how to quickly plan and prep freezer meals.
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