The Great Burrito Stack Recipes

THE GREAT BURRITO STACK

Steps:

• Heat oven to 425ºF.
• Mix first 4 ingredients until well blended; spread onto tortillas. Place 1 tortilla in 13x9-inch dish sprayed with cooking spray; top with 1/4 each of the cheese, corn and onions. Repeat layers 3 times; cover.
• Bake 25 to 28 min. or until heated through.
• Top with tomatoes and sour cream. Cut into wedges.

BURRITO STACK

Steps:

• In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes.
• Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
• In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa.
• Add beef mixture; stir to blend.
• Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese.
• Repeat layers twice.
• Top with remaining tortilla and cheese.
• Bake in 450°F oven until cheese is melted, 10 minutes.
• Slice into wedges; top with sour cream, lettuce and remaining salsa.

BURRITO STACK

Steps:

• In a large skillet over medium heat, cook tortillas, one at a time, in oil until lightly browned and puffed, about 30 seconds on each side. Drain on paper towels. In the same skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in beans chilies, salsa and salt. Place one tortilla in an ungreased 9-in. pie plate. Top with a fourth of the bean mixture. Sprinkle with 1/2 cup cheese. Repeat layers three times. Bake, uncovered, at 350° for 30 minutes or until heated through. , Let stand for 5 minutes. Cut into wedges. Garnish with toppings of your choice.

THE GREAT BURRITO STACK

Steps:

• Brown ground beef, add onion and sautee 4 min more, add paprika, chili powder, pepper, bouillon and flour and stir well.
• Slowly add water and stir until thick.
• Mix cream cheese, 1/4 cup salsa and 1/4 cup shredded cheddar.
• Grease 10 inch pie plate and layer with 1 tortilla, spread with 1/2 the refried beans, 1/2 the hamburger, 1 cup lettuce, 1 tomato and 3/4 cup cheese, top with tortilla spread this layer with cream cheese mixture and also add an extra 1/4 cup grated cheddar sprinkled on top Place on top another tortilla and repeat with rest of beans, hamburger, lettuce, tomatoes and another 3/4 cup of cheese.
• Top with the last tortilla, 1/4 cup of slasa and 1/2 cup of cheese.
• Bake at 300 for 30 minutes on middle oven rack.

VEGETARIAN FREEZER BURRITO

Steps:

• Making the cilantro lime rice: Place rice in a fine mesh sieve and rinse well with cold water and add to a medium pot. Cover with 1 inch of cold water and place over medium heat. Once the rice is simmering, give it a stir, turn heat down to low, and cover. Cook until rice has absorbed the water and is tender, 15-20 minutes. There may be extra water, which you should drain off by leaving a space between the lid and pot, then pouring the remaining water out into the sink. Return to the stove off heat, cover, and let the rice steam for 5 minutes. Stir in cilantro and lime juice. Set aside.
• Freeze the burritos: Transfer burritos to a freezer safe plastic bag or container and store in the freezer for up to 6 months, but ideally use within 3 months.
• To reheat frozen burritos: To reheat a burrito in the microwave, unwrap it from foil and place on a microwave safe plate. Microwave on defrost for 7 minutes per side or until the burrito is completely thawed. Transfer burrito a nonstick skillet over medium heat-low heat and cook for 3-4 minutes per side or until burrito is nice and crispy. To reheat in an oven, preheat to 400°F. Place the wrapped burrito on a baking sheet and directly in the oven for 45 minutes. Remove and unwrap burrito. Return back to oven for 10 minutes for a crispy tortilla.