Double Crunch Fried Burritos Recipes

TACO BELL BEEFY FRITOS BURRITO CLONE

Steps:

• Cook ground beef and Spanish rice according to directions on packages.
• For the Nacho cheese sauce:.
• Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
• Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
• Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.
• Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
• Lastly, let's eat!
• Warm a flour tortilla in a pan or oven until pliable. lay on a flat surface, rice, beef, Fritos and top with nacho cheese sauce, roll 'er up and dig inches.

CRUNCHY TACO BURRITOS

Steps:

• In 10-inch skillet; cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling. Stir in uncooked rice (from Hamburger Helper box).
• Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until rice is tender.
• Meanwhile, in small bowl, stir milk and topping mix (from Hamburger Helper box) 30 seconds; set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
• Heat tortillas as directed on package. Spoon a generous 1/4 cup beef mixture down center of each warm tortilla; drizzle with cheese topping. Top with green onions, tomato and crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.

CRISPY CHICKEN BURRITOS

Steps:

• Mix first 6 ingredients well & set aside. Mix flour & water until it is pasty but not dry. Put about 1/3 cup chichen mix into each tortilla roll tightly, Put paste on the bottom flap of tortilla and place flap side down for about 10 min so it will stay sealed. I like to cut them in half & fry at 350 until golden brown.
• These are good with salsa or sweet & sour sauce.

TASTY BURRITOS

Steps:

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

DOUBLE CRUNCH FRIED BURRITO'S

Steps:

• Brown the meat with the onions and taco seasoning. Set aside.
• Add 2 tbsp. oil to large skillet and fry the corn tortillas. Set aside on paper towel to drain.
• Warm the flour tortillas in microwave. Get all ingredients together to assemble.
• Lay out flour tortillas and spread the queso evenly on each one leaving wide edges. Top with meat mixture.
• Place a corn tortilla on top of each and spread 1/4 cup sour cream on top of each. Top each with 1/2 cup shredded cheese and lettuce.
• Then add the tomatoes. Wrap the edges towards the center and close around filling.
• Add 2 tbsp. oil to pan and get hot. Sear the burritos seam side down until browned on all sides.
• Serve with salsa garnished with cilantro and a dollup of sour cream