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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 16 |
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We have two children who keep us busy, so I love meals I can just pull out of the freezer, writes Jennifer Shafer from Durham, North Carolina. The burritos are wrapped individually so it's easy to take out only the number you need. I serve them with canned refried beans and Spanish rice from a boxed mix, she adds. Ingredients:
3 cups shredded cooked chicken or beef |
1 jar (16 ounces) salsa |
1 can (16 ounces) refried beans |
1 can (4 ounces) chopped green chilies, drained |
1 envelope burrito seasoning |
1/2 cup water |
16 flour tortillas (8 inches), warmed |
16 ounces monterey jack cheese, cut into 5-inch x 1/2-in. strips |
Directions:
1. In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
2. Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months.
3. To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes. Yield: 16 burritos.
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