Pintos And Cheese Copycat Recipes

TACO BELL ENCHIRITO - COPYCAT RECIPE

Steps:

• Mix all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well. Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain the water and grease from the beef. Return the beef to the pan. Stir in the spice mix and 3/4 to 1 cup water. Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.
• Place in saucepan and stir well, simmer at a very low temperature for 15 - 20 minutes. Remove and cool.
• To assemble the enchirito spread 1/4 of the heated refried beans into the tortilla. Add ground beef to the tortilla. Roll the tortilla, and place seam side down in an ovenproof dish. Repeat with remaining tortillas. Cover with enchiritos with sauce, cheese, and chopped onions. Add slices of black olives if desired.
• Preheat oven to 350 degrees.
• Spray a 9 x 13-inch with non-stick spray. Place assembled enchiritos into the pan. Top with remaining sauce and shredded cheese. Place in the oven for about 15 minutes or until the cheese melts.

PIMENTO CHEESE

Steps:

• In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
• Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
• Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you'd like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
• Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.

COPYCAT TACO BELL BEAN BURRITOS RECIPE

Steps:

• n a small pan, over medium-low heat, prepare the sauce by mixing the first eleven ingredients (tomato sauce through cayenne pepper).
• Cook at a low simmer for 15-20 minutes.
• To make the burritos, heat the refried beans in a small pan over low heat.
• One at a time, heat the tortillas in a warm skillet over low heat for about 30 seconds on each side.
• Top each heated tortilla with one-third of the beans and a tablespoon or more of the sauce.
• Add the onions and shredded cheese, fold the tortilla sides over the filling and roll up tightly.

TACO BELL BEAN BURRITO (COPYCAT)

Steps:

• Wrap tortillas in damp paper towels and microwave for 20 seconds on 50% power.
• Top each tortilla with refried beans, Taco Bell red sauce, onions and cheese.
• Fold in the top and bottom and wrap tightly before serving.

TACO BELL PINTOS & CHEESE

Steps:

• 1) Preheat oven to 350 degrees and lightly spritz a small baking dish with cooking spray. 2) Spread beans in prepared dish first; add onions over the beans, then enchilada sauce, and top with cheese. 3) Cover with foil. 4) Bake for 25 minutes. 5) Serve with tortilla or corn chips.

HAND-MASHED PINTO BEANS WITH CHEESE

Steps:

• Place beans in heavy large pot. Add 10 cups water, green onions, and 1 tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes. Mix in 1 teaspoon fine sea salt. Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.
• Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)
• Serve beans warm with tortillas.
• *Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster.

WW PINTOS AND CHEESE

Steps:

• Preheat oven to 350F and lightly spritz a small baking dish with cooking spray (Pam).
• Spread beans in prepared dish first; add 1/2 cup of diced onions over the beans (if using), then enchilada sauce, and top with cheese.
• Cover.
• Bake for 25 minutes.
• Serve with tortilla chips or corn chips.