Jars are a perfect way to transport burritos. No soggy tortillas that fall apart because of sitting for hours. No leaking. No mess. Burrito jars are the way to go.
This post is another in the series of burrito posts we are doing in celebration of the new BURRITOS! book. We are doing a giveaway – just go to this burrito post and leave your comment and you are entered to win this fabulous new book with 70 burrito recipes plus extras.
Here are the How-To’s for transporting any burrito in a jar: Layer the ingredients in your jar so that all ingredients that need to be heated are at the bottom of the jar. Add the cheese and vegetables that don’t need heating at the top. Wrap and transport the tortillas separately. When you are ready to eat the burrito, lay the tortilla on a flat surface. Dump the top layer of ingredients (the ones that don’t need to be heated) out of the jar. Place the jar with the remaining ingredients that need to be heated in a microwave oven and heat. Pour out the heated ingredients onto the tortilla. Spread the unheated ingredients on top. Roll Burrito. Enjoy!
Frito Pie is a southwest favorite dish for many families. It is so simple to turn into a burrito, because it has all the basic building blocks of the a basic burrito: flavorful meat or veggie mixture; cheese; fresh vegetables. Then, a little something extra: Fritos! Seriously my favorite salty, crunchy decadent snack. (Okay, sometimes Cheetos win out, but still.)
The ground beef in this New Mexico Frito Pie burrito has so much flavor and just a touch of heat. The cheese and veggies are the perfect complement. And then the Fritos. The perfect crunch!
New Mexico Frito Pie
1 pound ground beef
2 small cloves garlic, minced
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon Mexican oregano
2 tablespoons chile powder
1 can (8 ounces) tomato sauce
3/4 cup canned diced tomatoes with chiles
1 can (15 ounces) Ranch Style or pinto beans
2 tablespoons masa or cornmeal
6 ounces cheddar cheese, grated
1/2 large yellow onion, finely chopped
3 ounces Fritos Original Corn Chips, broken
4 to 6 flour tortillas (12 inch diameter), warmed
Sauté beef in a large skillet over medium-high heat, about 5 minutes. Spoon off excess fat. Stir in garlic, salt and spices. Pour in tomato sauce and diced tomatoes with chiles and bring to a boil. Immediately reduce heat to low. Cover and simmer for 20 minutes.
Drain beans then add to the skillet. Cover and simmer another 15 minutes.
Mix masa with 1/4 cup warm water and stir into beef mixture for last 10 minutes.
Assemble burritos by spooning beef mixture onto a tortilla. Top with cheese, diced onions and a handful of Fritos. Roll burritos as desired.