Campers Chili Burritos Recipes

CAMPER'S CHILI BURRITOS

Steps:

• In 12-inch skillet, cook beef and diced onion over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining beef filling ingredients; cool slightly. Divide beef mixture in half; spoon into 2 (1-quart) freezer plastic bags. Flatten bags and freeze.
• At the campsite: Prepare rice and vermicelli mixes as directed on box, using butter and water and adding tomatoes (undrained), cumin and chili powder with contents of spice packets. Stir in cheese. Meanwhile, warm beef filling as desired.
• To serve: Fill tortillas with about 1/3 cup beef filling and about 1/2 cup rice mixture. Top with onion, cucumber and salsa. Roll up burrito style.

GREEN CHILI BURRITOS

Steps:

• In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

CHILI PIE BURRITOS

Steps:

• For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
• For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
• Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.

CHILI BURRITOS

Steps:

• Heat the oil in a large skillet.
• Add the burritos and fry on each side until golden brown and crispy.
• Drain on a paper towel.
• While burritos are frying, heat the chili on stove or microwave.
• To serve:.
• Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
• Sprinkle a few jalapenos on top.
• Finish with a couple tablespoons of salsa and a dollop of sour cream.

QUICK CHILI BURRITOS

Steps:

• Heat oven to 350 degrees F. In large bowl, combine rice, chili, diced tomatoes,1 cup shredded cheese and green onion. Fill each tortilla with chili mixture. Fold burrito-style. Place on baking sheet. Bake 8-10 minutes or until hot. Serve with lettuce, remaining cheese, sour cream and salsa.

TACO BELL CHILITO (CHILI CHEESE BURRITO) RECIPE!!!

Steps:

• Brown the hamburger and crumble into very small pieces; drain, but reserve some of the fat.
• Place hamburger back onto heat and add flour and mix until it is thick.
• Add the beans and heat through.
• Add the hot or mild sauce 1 packet at a time until you achieve that 'chilito' taste (usually 8 packets will do).
• Add the cheese, enough to make a big gooey mess, under medium heat.
• Taste, and you might need to add a little more sauce.
• Now here is the trick for that 'chilito' texture:.
• Take a tortilla and run warm water all over it to soften. The pop it in the microwave for 20 seconds to "steam" it.
• Fill tortilla with hot chilito filling, fold, and eat it. There will be a smile on your face.
• :.

GREEN CHILI BURRITOS

Steps:

• In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. Combine cornstarch and cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Meanwhile, heat refried beans; spread evenly on tortillas. Spoon pork mixture down the center of tortillas; fold in sides.