RCI-SW.003.0084.001
The Big Burrito
Makes 6 servings.
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- 1 pound
- x 1¼ to 1½-ounce package dry taco seasoning mix1 unit
- ¾ cup
- to 16-ounce can pinto beans1 15 unitdrained and rinsed
- 3 cups
- ¼ cup
- 2 tablespoons
- ¾ cup
- x 10-inch flour tortillas6 unit
- eggs2 unitbeaten
- 1½ cups
- 2 tablespoons
- grated Cheddar cheese2 cupsdivided
- of canna butter1 cup
Method
1
Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks until no pink remains, about 5-7 minutes. Drain excess fat if necessary.
2
Stir in the taco seasoning mix and water, then simmer for 5 minutes until the mixture thickens slightly.
3
Add the drained and rinsed pinto beans to the beef mixture and stir to combine, cooking for another 2 minutes. Remove from heat and let cool slightly.
4
Mix the cooked rice, sour cream, and salsa together in a medium bowl until well combined.
5
Combine the beaten eggs, cottage cheese, Parmesan cheese, and 1 cup of the grated Cheddar cheese in another bowl, stirring until evenly mixed.
6
Melt the butter and use it to lightly grease a 9x13-inch baking dish.
7
Warm the flour tortillas in a dry skillet or over a flame for a few seconds to make them pliable, then lay one tortilla on a flat work surface.
8
Spread about ½ cup of the rice mixture onto each tortilla, leaving a border around the edges, then top with about ¼ cup of the beef mixture.
9
Fold in the sides of each tortilla, then roll tightly from bottom to top to seal in the filling.
10
Place each burrito seam-side down in the prepared baking dish and spread the cottage cheese mixture evenly over the top of all burritos.
11
Sprinkle the remaining 1 cup of grated Cheddar cheese over the burritos, then cover with foil and bake at 350°F for 25-30 minutes until the cheese is melted and the burritos are heated through. Remove foil for the last 5 minutes if browning is desired.