1 cup chopped onion
1 teaspoon salt
1/4 teaspoon black pepper
3 cans (16 oz ea) refried beans OR 6 cups homemade refried beans*
3 cans (4 ounces) green chiles (mild, medium or hot, depending on preference)
1 1/2 cups (12 ounces) green taco sauce
1 1/2 cups (12 ounces) red taco sauce
1/2 cup (4 ounces) salsa, green or red
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 to 7 cups shredded cheese (I prefer using a mix of cheddar and Monterey Jack)
20 10-inch tortillas or 30 8-inch tortillas
In a large saucepan, brown the ground beef and onion with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain excess grease.
Add the remaining ingredients (except for the cheese and tortillas) and mix to combine. Heat through, stirring often to prevent sticking. Add additional salt and pepper to taste.
Let the mixture cool slightly. Spread about 1/3 to 1/2 cup of the filling on each tortilla (depending on the size of the tortilla and how stuffed you want them). Sprinkle about 1/4 cup cheese (or so!) on the filling. Fold in the sides and then roll the burrito closed.
Wrap each one individually in plastic wrap and then put them in large ziploc bags and freeze. Makes about 30.
To reheat, unwrap burrito from plastic wrap and microwave for one minute. Poke holes in the semi-thawed burrito with a fork or cut the burrito in half and microwave for 1-minute intervals until heated through. They'll be piping hot! Eat carefully.
*For the homemade beans: I make them in the Instant Pot as directed, then I drain them really well before mashing them. They end up being very thick, which helps the burrito mixture to be less runny. After I take out the 6 cups that I need for this recipe, I add back in some of the beans' cooking liquid to get a better consistency for regular use.
Recipe from Mel's Kitchen Cafe
