Make Ahead Burritos

Ingredients

• 1 tablespoon olive oil
• ¼ cup grated yellow onion or finely diced onion
• 3 cloves garlic, finely minced
• 1 pound ground beef
• 2 tablespoons taco seasoning, (you can also use store-bought taco seasoning – comes in a 1-ounce pouch)
• 1 cup tomato salsa
• 2 cans (15-ounces each) pinto beans, rinsed and drained
• ½ cup water OR low sodium beef broth
• 2 cups shredded cheddar cheese
• 10 (10-inch) flour tortillas
• cooked white or brown rice, optional

Instructions

• Heat olive oil in a large skillet set over medium heat.
• Add onions and cook for 2 minutes; stir in garlic and cook for 20 seconds. 
• Stir in the ground beef; cook until meat is browned, about 8 minutes, mixing and breaking up the beef with a wooden spoon.
• Stir in the taco seasoning; then stir in the tomato salsa. 
• Reduce heat to a simmer and continue to cook for 2 minutes, or until mixture is heated through and a bit thickened.
• Remove from heat and set aside.
• Combine pinto beans and water (or beef broth) in a blender or a food processor; process for about a minute, or until mixture is smooth.
• Add the beans mixture to the beef mixture and stir until combined.
• Stir in the cheese.
• Add two tablespoons of cooked rice, if using, to the center of each tortilla.
• Add 1/2 cup of the beef mixture over the rice.
• Fold the ends and sides over the filling and roll up.
• Wrap each burrito in wax paper; then wrap in foil.
• Place burritos inside a gallon-sized ziploc bag; label the bag with the date you made them.

Freeze burritos for up to 2 months.

Notes

• You don’t have to mix the beans and beef together. You can combine the cooked beef mixture with the cheese, add it down the center of the flour tortilla, then, spread some of the bean mixture over the beef, and roll up the tortillas.
• When ready to serve frozen burritos; place a burrito on microwave-safe plate and microwave on HIGH for 2-½ minutes, or until internal temperature of the burrito registers at 165˚F.
• You can also heat them up in the oven. Preheat oven to 350˚F. Place frozen burritos on a baking sheet – do not remove the foil – and bake for 20 to 30 minutes, or until heated through. 

Nutrition

Calories: 304kcal | Carbohydrates: 16g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 652mg | Potassium: 487mg | Fiber: 5g | Sugar: 2g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 2mg

Tater Tot Breakfast Pizza

INGREDIENTS
4 cups of tater tots
7 eggs
1/2 cup chopped cooked bacon
1/2 avocado
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarela cheese
Butter
Pepper to taste


INSTRUCTIONS
Pour the tater tots in a large bowl and microwave for 1 min and 45 seconds.
Add one egg to the softened tater tots and mix
Spray a cast iron pan with non stick spray
Press the tater tots into the skillet and press into the shape of a crust.
Bake the crust for 15 minutes at 400 degrees
Remove from the oven and add the half of each of the two cheeses and half the bacon
Crack the eggs evenly over the top of the tater tots
Cover with the remaining cheese and bacon
Cook for 15 mover minutes at 400 degrees
Top with sliced ovacado and cracked pepper

Bean Pot Chicken Breasts (Colleen)

Ingredients:

• 1 stick of butter or margarin
• 4-5 chicken breasts (bone and skin included)
• Salt, Pepper and poultry seasoning
• 1 onion, peeled

Directions:
Using a bean pot or heavy covered casserole, add the butter to the bottom of the pan. Season the chicken with salt, pepper and poultry seasoning. Place the whole peeled onion into the pot with the butter and then add the chicken with rib side of chicken facing up.

Cook at 300 degrees for about 4 hours.

Serve with rice