Hello readers!
Just like you, I am busy signing cards, buying presents, hanging mistletoe and baking cookies.
So, as much as I’d like to stick around here and chat it up with you all, I think I’ll just get to posting the many pictures I have for you today, along with this awesome recipe for burritos.
Now, please don’t stone me or anything, but I’ve used a can of (*gasp*) condensed cream of icky soup here. If you can’t bring yourself to do that, I’ll understand. But, in this case, it’s actually very wonderful!
This recipe makes about 8 good sized burritos. I usually make 4 and freeze four. Since Katie doesn’t “do” Mexican food and Lilly doesn’t really “do” food at all, we only eat 4 in one sitting. But, if your family will eat more than that just double the recipe. Then you can make 8 and freeze 8. Part of the reason this recipe is so fantastic is because it freezes so well.
Freezer Burritos
1 lb ground beef, or a package of frozen ground beef from your freezer
16 ounces refried beans
1 small onion, sauteed
1 can cream of mushroom soup
2 (15 ounce) cans green enchilada sauce
1 package of large sized flour tortillas
1 1/2 cup shredded monterey jack cheese
1 1/2 cup shredded cheddar cheese
Brown ground beef and drain off grease. You can add a taco seasoning packet if you would like. Or pull one package of pre-cooked meat (or taco meat) from your freezer and thaw it out enough to crumble.
Mix the beef and refried beans together. You can add some hot sauce if you’d like.
Place a hefty portion of bean and beef mixture down the center of each burrito. Softening the tortilla in microwave for 20-25 seconds will help it be more plyable.
Saute your onion and sprinkle a tablespoon of onion over the top of the bean and beef mixture and fold each burrito. I keep cooked onions in my freezer, too. Great time saver! I just cook a whole bunch at once, cool, and bag.
Fold each burrito and place in an oiled pan.
Or, if you want to freeze the burritos for later, line your pan with aluminum foil and then oil the foil.
Mix the soup and green chile enchilada sauce together and pour over rolled tortillas in pan. I know it doesn’t look very appetizing now, but just wait. These are beyond yummy.
Top with both cheeses. Cheese makes everything better, don’t you think?
Bake in 375F degree oven for 20 minutes or until cheese is melted and the burritos are hot.
Or, if you’d rather freeze the burritos for later simply add another sheet of oiled foil over the top. The oil will help prevent the cheese from sticking. Put the entire pan in the freezer and let the burritos freeze all the way through.
Once they are frozen, you can remove the foil square from the pan, bag it and label it and return it to the freezer until you are ready to bake the burritos.
When you are ready to prepare the burritos from the freezer just take the square out of the bag and pop it back into the same pan. Let the burritos thaw in the fridge.
Remove the top piece of foil and bake as directed – adding a few minutes on to the baking time if necessary.
Serve the burritos topped with lettuce, tomatoes, diced onions, sour cream, hot sauce, and or guacamole; if desired.
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