| Makes |
16 |
32 |
48 |
64 |
80 |
96 |
| cooked beef, pork, or chicken |
1 lbs |
2 lbs |
3 lbs |
4 lbs |
5 lbs |
6 lbs |
| 16 oz. jar salsa (as spicy as you like it!) |
1 |
2 |
3 |
4 |
5 |
6 |
| 16 oz. can refried beans (fat-free will work) |
1 |
2 |
3 |
4 |
5 |
6 |
| 1 1/2 oz. env. burrito or taco seasoning mix |
1 |
2 |
3 |
4 |
5 |
6 |
| 8 in. flour tortillas |
16 |
32 |
48 |
64 |
80 |
96 |
| Monterey Jack or cheddar cheese, shredded |
1 lb |
2 lbs |
3 lbs |
4 lbs |
5 lbs |
6 lbs |
|
oil, for frying |
|
|
|
|
|
|
Assembly and Baking Directions:
Shred chicken (or crumble ground beef). You should have about 3 cups. In skillet
combine chicken, salsa, beans, and seasoning mix. Cook and stir over medium heat
until heated through. Heat oil in frying pan; set tortillas in, one at a time,
over med-low heat about 30 seconds on each side. Fill with 1/2 cup meat mixture
and top with cheese. Fold in the sides and roll it up.
Freezing and Cooking Directions:
Wrap them individually
in foil, freezer paper or plastic wrap and stick them in a freezer bag until you
are ready to use them. I often take them out one at a time for a quick and yummy
lunch. Bake at 350 degrees for about 30-40 min. OR heat them in 1/4 in. deep oil
in skillet for approximately 18 min. over med-LOW heat. Turn them once and watch
them carefully. Serve with sour cream.
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
This site developed and maintained by
Nexis Technical Services, Inc.
This page was last updated on
Wednesday, June 11, 2008.
Copyright 2008 - 30 Day Gourmet. All rights
reserved.
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