We all have that one night when we are driving our kids here and there and sometimes the best option for dinner is take out. It doesn’t have to be however, with some good planning and a great recipe.
I have been making this burrito recipe for a while now. The whole family loves it and it’s super filling and makes for great leftovers for lunches. The recipe is from The Best of Bridge.
I have two major reasons for loving this recipe. Firstly, I can make it ahead of time and stick it in the fridge to be cooked later. Secondly, I can change it up by adding ground chicken, ground turkey or ground beef.
I timed myself making this dish, just prep, no cooking time was added. I started frying up my ground chicken at 3:45pm and had the burritos all assembled by 4:08pm. not too bad….just over 20 minutes. I did small things in between as the chicken cooked so it wasn’t all just kitchen time. If you are really in a rush some nights, you could pre-make the meat in the morning and then assemble the tacos just before dinner.
My daughter and I were off for swimming lessons at 4:30pm. My husband came home and put the burritos in the oven. He and my son ate at 6:00pm and then they were both off to my son’s activity. My daughter and I came home just a few minutes later to a nice hot meal ready to go! Easy peasy!
I would suggest adding 10 minutes more of cooking time if the burritos have been cold in the fridge.
2 Lbs lean ground beef (turkey or chicken)
1 medium onion, chopped
2 Tbsp taco seasoning (1 pkg)
1/4 tsp pepper
1/4 tsp oregano
2 Tbsp chopped fresh parsley (I add only if I have some)
1 cup sour cream (fat-free is fine)
2 Lbs Monterey Jack cheese, grated
1 cup medium taco sauce
10 flour tortilla shells
1. In a large frying pan, brown ground beef and onions.
2. Add taco seasoning, pepper, oregano, parsley and sour cream.
3. Add 1/2 the cheese and 1/2 the taco sauce, mixing well.
4. Place 2 Tbsp (30 ml)or more of beef mixture on each tortilla shell and roll up.
5. Place seam side down in 9×13″ casserole dish.
6. Top with remaining cheese and taco sauce.
7. Bake at 350F (180C) for 15 minutes, or until cheese melts and is heated through.
TIP: If you want to make individual burritos, use all the cheese and taco sauce in the mixture, then wrap each burrito in plastic and freeze.