Burrito Tacos

I was looking in Prevention Magazine for recipes and saw this taco recipe, it’s pretty much like any other except they start calling them burritos in the instructions and they crisp them. It gives them a different texture and I found them easy to pack as a leftover for lunch.

I made the recipe as given, but assemble two in the evening – one for dinner and one for lunch – and store the extra meat. What’s for lunch? Tacos.

What’s for dinner? Tacos. Rinse and repeat until the meat is gone!

If you don’t like buying taco seasoning or forget to get it at the grocery, you can make your own from your spice cabinet.

1 pound ground beef
1 red bell pepper, sliced
1 package taco seasoning, plus water as directed on the package (or see below for making your own)
whole grain tortillas
2 cups shredded monterey jack or cheddar cheese
2 cups shredded romaine lettuce
2 cups diced tomatoes
1 teaspoon olive oil

Cook the beef in a large saute pan over medium-high heat until browned.
Add the red pepper and continue to cook, stirring, until softened slightly.
Add the taco seasoning and water, stir, and simmer for 10 minutes, until the pepper slices are al dente.

Place a tortilla on a flat surface.
Spoon 2 scoops of the beef mixture on the bottom one-third of the tortilla.
Layer on cheese, lettuce, tomatoes, and salsa; careful not to overload the tortilla.
Fold the left and the right sides of the tortilla inward 1 inch, and then, starting from the bottom, roll up the tortilla until the seam is down.
Repeat to make additional burritos.

Using a napkin or a paper towel, rub the olive oil on the bottom of a saute pan.
Heat on medium-high until hot but not smoking.
Place the burritos, in batches if necessary, in the pan and cook for 3 to 4 minutes.
Flip and cook on the other side for 3 to 4 minutes longer, until heated through and browned.

Taco Seasoning
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1/8 teaspoon cayenne pepper

In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents.
7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning.

You Might Also Like

Previous Story
Next Story

6 Comment

  1. Emmy
    June 10, 2011 at 12:21 pm

    I love taking tacos or burritos for lunch (I usually do seasoned black or pinto beans for the filling). I usually make Mexican Rice to go along with mine. If you ever want the recipe, let me know 🙂

  2. udandi
    June 12, 2011 at 7:58 pm

    I’m always up for a new recipe 🙂

  3. 43 Enchilada, Taco, and Burrito Recipes
    June 21, 2011 at 6:03 am

    […] Burrito Tacos – from Lunch It, Punch It […]

  4. Alida
    June 21, 2011 at 2:36 pm

    Looks yummy! Thanks for the recipe!!

  5. (@LunchItPunchIt) (@LunchItPunchIt)
    May 2, 2012 at 3:35 pm

    More Cinco de Mayo food: Burrito Tacos

  6. […] group, choosing Italian or Mexican-based meals helps because you can size up the recipes and these Taco Burritos are a nice twist on the usual. Don’t forget to pair it with Mexican Rice a nice guest post […]

Comments are closed.