When my husband and I were newly weds, we lived in a one-bedroom apartment and both attended university full-time. When we visited his parents in Montana, his mom made a huge double-batch of freezer burritos and sent them home with us. I remember many times when we packed the burritos with us to go on campus because we knew we would be there late. During the day we just stored them in the fridge in my husband’s research office. They were so convenient!
I had a new baby a few weeks ago, and before she arrived, I made a batch of these burritos. Wow – if these came in handy when I was a college student, they were truly a lifesaver when, after a busy day, I was scrambling at 6pm to feed three little kids and myself, while my husband was still at work and I had a new baby to nurse. Not only are they quick and convenient, but they are tasty too! And my kids love them. Between lunches and last-minute dinners, we burned these through burritos at a fast rate, and now that we are all out, I’m missing them!
Submitted by Erin – thesisterscafe.com
1 ½ lbs hamburger
1 onion, chopped
1 tsp garlic salt
a few grinds of pepper
1 (31 oz) can refried beans
1 (7 oz) can chopped green chilies
1 (about 10 oz) bottle mild red taco sauce
Half of a 10-oz can green enchilada sauce (or you can use about 5 oz from a bottle of green taco sauce)
¾ tsp cumin
¼ c. Pace chunky salsa
24 large flour tortillas
1 to 1 ½ lb shredded cheddar cheese
Brown hamburger with onion and drain excess grease. Add remaining ingredients except tortillas and cheese and heat through. (You may add salt to taste.) Lay out tortillas and divide meat mixture and cheese among them. Roll up in plastic wrap, place in gallon-sized ziplock freezer bags, and freeze.
To serve, place one wrapped frozen burrito on a plate and microwave for 1 ½ minutes or so. Using kitchen shears, slice through the plastic wrap along the length of the burrito and discard. (If you discover the middle is still cold, heat it up a little more in the microwave.)
This recipe may be doubled.