Food Ideas Mexican
“Beefy Bean Burritos”
1 1/2 pounds lean ground beef
5 tomatoes diced
4 garlic cloves chopped
2 tablespoons chili powder
1 tablespoon cumin
1 (16-oz.) can ORTEGA Refried Beans
1 (7-oz.) can ORTEGA Diced Green Chiles
8 ounces tomato sauce
12 (8-in.) flour tortillas
1/2 cup Monterey Jack cheese
1 head lettuce shredded
2 avocados pitted peeled and mashed
1 (8-oz.) container sour cream
1/4 cup sliced black olives
In a large skillet over medium-high heat, cook ground beef until brown, drain excess fat. Reduce heat to medium and add tomatoes, chili powder, garlic and cumin. Cook for 2 minutes, blending well.
PREHEAT oven to 375°F.
FILL each tortilla with a layer of refried beans, a sprinkling of green chili peppers, a heaping tablespoon of tomato sauce and a small portion of ground beef. Roll up, burrito-style and place seam side down in a 13x9x2-inch baking dish. When tortillas are filled, sprinkle with Monterey Jack cheese.
BAKE for 20 minutes, or until the cheese is bubbly. Serve immediately with shredded lettuce, mashed avocados, sour cream and black olives.
“Easy Breakfast Nacho Bake”
8 ounces bulk breakfast sausage cooked, drained and crumbled
4 large eggs lightly beaten
1/4 cup sliced green onions
2 tablespoons melted butter
1 package tortilla chips coarsely crumbled
2 cups shredded cheddar cheese
1 (16-oz.) jar ORTEGA Salsa – Homestyle Recipe (Mild)
PREHEAT oven to 350° F.
COMBINE sausage, eggs and green onions in medium bowl.
POUR butter in medium baking dish; add sausage mixture. Top with chips; sprinkle with cheese.
BAKE for 10 to 12 minutes or until eggs are set and cheese is melted; top with salsa
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