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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A filling, quick and easy lunch or dinner that my teenage son and friends love! Some of the measurements are an estimate and you should adjust according to taste and how many burritos you are making. Ingredients:
1 lb ground beef |
1/2 vidalia onion, diced |
2 tablespoons olive oil |
10 inches flour tortillas |
1 cup long grain white rice |
2 cups beef stock |
1 (1 1/4 ounce) envelope taco seasoning |
3/4 cup water |
4 ounces monterey jack and cheddar cheese blend |
1/2 cup sour cream |
Directions:
1. Bring beef stock to a boil.
2. Add rice, cover and lower heat, cook for 20 minutes.
3. Heat olive oil over medium heat.
4. Add onions to oil and cook until translucent.
5. Add ground beef to the onions and break it up using a spatula or wooden spoon, stir occasionally until browned.
6. Drain off excess fat.
7. Add water and taco seasoning.
8. When rice is finished stir and add to meat.
9. Heat a grill pan over medium high heat.
10. Microwave tortillas in on a plate covered with a damp paper towel on high for 30 seconds.
11. Place a mound of the meat and rice mixture in the center of the tortilla.
12. Cover with a layer of shredded cheese.
13. Add a spoonful of sour cream on top of the cheese.
14. Fold the tortilla into a burrito.
15. Place the burrito on the heated grill pan and cover with a bacon press or other heavy object, let cook for a couple of minutes, just long enough to get grill marks.
16. Turn the burrito over and place the bacon press on top and cook for another 2 - 3 minutes.
17. Serve (my son likes a spoonful of sour cream on the side as well).
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