Round Two Cheesy Beef and Rice Burritos 

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  I promised you a round two recipe from last night’s leftover you don’t need that hamburger helper casserole.  I won’t disappoint you and neither will this recipe.  It was really, really, really, really, really GOOD!  G and I made yum noises as we ate it.  Because of the creaminess of the casserole, it tastes like it has refried beans in it as well.  Did I mention this is delicious?  I can’t say that enough.  You can turn up the heat by adding more cayenne and red pepper flakes if you like a lot of spice.  With just a few extra ingredients, which you might already have in your fridge and pantry, you can make a totally different tasty meal from…LEFTOVERS!  I ❤ leftovers!  Hopefully having a meal like this will convince you to love them too.
  

                                                                 Round Two Cheesy Beef and Rice Burritos

1/2 recipe You don’t need that hamburger helper casserole found here

1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. dried oregano

1/2 tsp. smoked paprika

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

pinch cayenne pepper

pinch red pepper flakes

10 oz. can enchilada sauce

4 oz. (1 cup) shredded taco cheese

1/4 cup cotija cheese

7-8 extra large (10 inch) flour tortillas (mine made only 7)

Preheat oven to 350 degrees.  Combine the leftover beef and rice mixture with the next 10 ingredients (all the dried spices).  Mix well.  Warm the tortillas slightly in the microwave so they won’t crack when you try to roll them.  Take one tortilla and place 1/8 of the beef and rice mixture in a horizontal line about 2 inches from the bottom edge.  Top with 1-2 tablespoons of the taco cheese.  Roll the bottom up over the beef, rice and cheese.  Fold the sides in.  Continue to roll up burrito style.  Place in a 13 x 9 x 2 pan.  Repeat with the remaining tortillas, beef and cheese.  Pour enchilada sauce over the burritos making sure to cover all of them with some sauce.  Top with remaining taco cheese.  Sprinkle with the cotija cheese.  Bake for 20-25 minutes until cheese is hot and bubbly.   Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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