Home Made Burrito’s:

These are a huge hit here at our house, plus you can load them up how ever you like, the sky is the limit on toppings.

I love my home made burritos for lunches or quick dinners, so I spent a couple hours making a HUGE batch and wrapping them up for freezing. As always they turned out awesome. Rather than make my burritos the usual tex-mex style I made them in a mid-west meat and potato style. Nothin’ but good stick to your ribs, fill you up goodness. Of course you could elaborate and put whatever you want in them, I just like the convenience and portability a burrito format brings to the table.

Ingredients:

• $3.38 -Fresh Mushrooms
• $1.50 -Bell Peppers
• $1.98 – Celery Heart
• $5.58 – 2x Bag of Hashbrowns
• $0.87 – Corn and Carrots
• $10.98 – Chuck roll (5lb of ground beef)
• $8.62 – 5x 10 packs of burrito size tortillas
• $1.38 – Large can of refried beans

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• $34.29 – Grand shopping total

Instructions:

This is enough to make 50 super yummy burritos which comes down to a cost of not quite 69 cents a piece. This makes for a delicious and filling lunch to keep me running all afternoon.

Here is my photo journey of my burrito excitement!

First I broke up the 5 pounds of ground beef into 2 roasters: These roasters just barely fit in the oven for maximum utilization:

Then I chopped up and added fresh mushrooms, green peppers, onions and celery. This is important as it really gives the beef it’s flavor. I also added a bit of chili powder to the batches before mixing just for that tex-mex taste.

I then tossed the roasters back in the oven for about 45 minutes at 400* and drained all the juices. I then added a bag of frozen hashbrowns and about 2 cups of corn to each roaster and put back in the oven for another 20 minutes. Afterwards, you are left with this oh-so-good mixture:

All that’s left now is the assembly, I just glopped on a tablespoon of refried beans and a scoop of the aforementioned mixture.

Lastly you just tuck and roll and toss it on the pile. Here is one of the stacks I made ready for the freezer.

Now a quick cheap ready to eat lunch is in the freezer, just 5 minutes away using the microwave! Speaking from experience these are great for work.

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Beef and bean burrito’s: great for lunch on the go: Lunches under $1/one dollar

Author: Heather

Recipe type: Dinner

Serves: 50

Prep time:  15 mins

Cook time:  10 mins

Total time:  25 mins

Ingredients

• Fresh Mushrooms
• Bell Peppers
• Celery Heart
• 2x Bag of Hashbrowns
• Corn and Carrots
• Chuck roll (5lb of ground beef)
• 5x 10 packs of burrito size tortillas
• Large can of refried beans

Instructions

1. First I broke up the 5 pounds of ground beef into 2 roasters
2. Then I chopped up and added fresh mushrooms, green peppers, onions and celery. This is important as it really gives the beef it’s flavor. I also added a bit of chili powder to the batches before mixing just for that tex-mex taste.
3. I then tossed the roasters back in the oven for about 45 minutes at 400* and drained all the juices. I then added a bag of frozen hashbrowns and about 2 cups of corn to each roaster and put back in the oven for another 20 minutes.
4. All that’s left now is the assembly, I just glopped on a tablespoon of refried beans and a scoop of the aforementioned mixture
5. Lastly you just tuck and roll and toss it on the pile. Here is one of the stacks I made ready for the freezer. Now a quick cheap ready to eat lunch is in the freezer, just 5 minutes away using the microwave! Speaking from experience these are great for work.

3.1.09