Cooking Ground Beef

But it’s still pink?

Colour is not a reliable indicator of whether your ground beef is cooked or not. Sometimes, chemical reactions between heat and myoglobin, a naturally occurring pigment in meat, can cause the beef to stay pink, even though a temperature of 160˚F has been reached. This can also happen if the ground beef is cooked in the presence of foods containing nitrates or nitrites. This includes cured foods like ham, bacon and sausage. Naturally occurring nitrates can also be found in water sources and vegetables like celery, cabbage, radishes, turnips, spinach and parsley.

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How to prep for big batch burritos
How to cook beef burritos
How to roll burritos for storage

Steps

Read through the recipe and assemble the ingredients
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Big Batch Beef Burritos

These burritos are an easy, healthy, grab and go lunch that is delicious and budget friendly.

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Course: Main Course

Preparation: Easy, Pan Frying

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: burritos

Author: Andrea Buckett

Ingredients

1 1/2 cups white rice
1 Tbsp canola oil
1 green pepper, diced
1 cooking onion, diced
2 1/2 lb lean ground beef
1 Tbsp chili powder
1 Tbsp dried oregano
1 tsp garlic powder
1 tsp ground cumin powder
1/2 tsp salt
1 cup salsa
1 -1 1/2 cups canned beans, drained and rinsed
3/4 cup chopped pickled jalapenos
16 large tortillas
Garnish: cilantro, shredded cheese, diced tomato, sour cream, salsa

Imperial – Metric

Instructions

Cook rice according to package directions. Once cooked pour the rice out on to a baking sheet or into a large bowl to cool.
Meanwhile, place a large skillet over medium heat and add canola oil, green pepper and onion. Cook for 5 min until vegetables are soft.
Turn the heat up to med-high and add the ground beef, chili powder, oregano, garlic powder, cumin and salt, cook, stirring occasionally until the meat is browned and cooked through.
Add the salsa, beans and pickled jalapenos; turn the heat down to medium and simmer uncovered for 15 minutes until excess liquid has evaporated or spoon it off. Remove from heat and cool.
Assemble garnishes. Place tortillas on small sheet of parchment paper or plastic wrap on the work surface. Add approximately ⅓ cup of rice and a ½ cup of beef mixture along the one third a tortilla. Top with chosen garnishes. Roll burrito up tightly by folding the tortilla over the fillings, tucking in both side edges and continuing to roll. Secure each roll in the plastic wrap or parchment sheet. Place the parcels in a large freezer bag and place in the freezer.
To serve: For a lunch box, simply remove from freezer and place in lunch box. Burrito will thaw throughout the day. If you have access to a microwave heat for 2 min and enjoy.