Posted on | November 23, 2011 | 1 Comment
Like I said, one of my favorite parts of making a weekly meal plan is being able to arrange meals that give us some good leftovers. It worked out great for me this last week, when I was able to use the leftovers from two meals to make some amazingly delicious wet burritos.
I thought I’d share how to do it – you don’t have to wait for leftovers either – you can make them up from scratch that day if you’d like. Like most Tex-Mex foods, the ingredients are very interchangeable, so you could do this with whatever ingredients you have handy.
The Leftovers (links to recipes):
- flour tortillas
- shredded cheese (I used Colby)
- Mix the rice and taco meat together in a saute pan and heat through.
- Meanwhile, stick the tortillas in the microwave until they’re soft – 20 seconds or so.
- Spray a 9×13 pyrex cooking dish with non-stick cooking spray. Pour a ladle-full of juice from the chili in and spread it around to cover the bottom.
- Take the tortillas and put a large spoonful of the rice meat mixture in the middle, making sure it reaches from end to end. Put a little bit of the shredded cheese inside. Wrap the tortilla around the mixture – I didn’t bother about closing off the ends.
- Lay the burritos seam-side down in the baking dish.
- When you’ve made as many as you can, ladle more chili over the top of the burritos, making sure to cover them all.
- Cover the top of everything with all the grated cheese you can stand. (Feel free at this time to add slice jalepenos, beans or whatever else you’ve got on hand!)
- Cover with aluminum foil
- Bake at 350F degrees for 20 minutes.
This sounds way more complicated than it is – it was quick, easy and OH. MY. GOSH. delicious. I didn’t have sour cream, but I honestly didn’t miss it at all. I was really surprised at how easy and good this was – as good as anything I’ve ever had in a restaurant, honestly. All it needed was a basket of tortilla chips with guacamole and ice cold Corona to make it the perfect meal.
Expat Women Blog Directory