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Recipe: Baja Burrito Or Taco Filling
Similar Categories: Baja, Burrito, Taco, Filling
Baja Burrito or Taco Filling (copycat)
1 lb. lean ground beef
1/4 cup flour
1 tbs. chili powder
1 tsp. salt
1/4 cup onion, finely diced
1/2 tsp. paprika
1/4 tsp. garlic powder
1/2 cup water
1/2 cup enchilada sauce
On hand ingredients: chopped tomatoes, pinto beans, refried beans,
sliced black olives, sour cream, shredded cheddar cheese, shredded
lettuce, salsa, jalapeno pepper slices
In a large bowl, mix all the ingredients except the enchilada sauce
together using your hands. Cook the mixture over medium heat until
it is lightly browned and no pink remains. To mimic fast-food tacos,
continuously break up the meat as you cook it so that no large chunks
remain. If you have used lean beef, there should not be enough
grease to drain off, but if there is any, drain and discard it. Stir
the enchilad sauce into the meat mixture, heat through, and serve.
This shold be enough meat for 6-8 full sized burritos, depending on
how much other toppings you plan to use.
For burritos, heat large flour tortillas according to package
directions. Imagining that the tortilla is a clock face, spread a
couple of tablespoons of heated refried beans from 9:00 to 3:00.
Spread 1/4 to 1/3 cup of the meat mixture over the beans. Top with
lettuce, diced tomato, shredded cheese, etc. Fold the 9:00 portion
of the tortilla about 2" over the end of the fillings. Bring the
6:00 end of the tortilla over the meat mixture and roll it up the
12:00 end of the tortilla.
Notes: Closely resembles the fast food version)
1 lb. lean ground beef
1/4 cup flour
1 tbs. chili powder
1 tsp. salt
1/4 cup onion, finely diced
1/2 tsp. paprika
1/4 tsp. garlic powder
1/2 cup water
1/2 cup enchilada sauce
On hand ingredients: chopped tomatoes, pinto beans, refried beans,
sliced black olives, sour cream, shredded cheddar cheese, shredded
lettuce, salsa, jalapeno pepper slices
In a large bowl, mix all the ingredients except the enchilada sauce
together using your hands. Cook the mixture over medium heat until
it is lightly browned and no pink remains. To mimic fast-food tacos,
continuously break up the meat as you cook it so that no large chunks
remain. If you have used lean beef, there should not be enough
grease to drain off, but if there is any, drain and discard it. Stir
the enchilad sauce into the meat mixture, heat through, and serve.
This shold be enough meat for 6-8 full sized burritos, depending on
how much other toppings you plan to use.
For burritos, heat large flour tortillas according to package
directions. Imagining that the tortilla is a clock face, spread a
couple of tablespoons of heated refried beans from 9:00 to 3:00.
Spread 1/4 to 1/3 cup of the meat mixture over the beans. Top with
lettuce, diced tomato, shredded cheese, etc. Fold the 9:00 portion
of the tortilla about 2" over the end of the fillings. Bring the
6:00 end of the tortilla over the meat mixture and roll it up the
12:00 end of the tortilla.
Notes: Closely resembles the fast food version)
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