Learn to Cook: Big Batch Beef Burritos

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.  

Learn

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

Steps

1. Read through the recipe and assemble the ingredients
2. Wash hands and tie back hair
3. Start cook along video and prepare the recipe

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 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 16 burritos

Author: Andrea Buckett

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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.

Video

Notes

TIP: Garnishes such as cilantro, cheese and tomato work well rolled up inside the burritos. Sour cream and salsa are better served on the side.

Nutrition Facts

Big Batch Beef Burritos

Serving Size

 

1 burrito (without garnish)

Amount per Serving

Calories

288

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

44

mg

15

%

Sodium

 

615

mg

27

%

Potassium

 

428

mg

12

%

Carbohydrates

 

34

g

11

%

Fiber

 

3

g

13

%

Sugar

 

2

g

2

%

Protein

 

20

g

40

%

Vitamin A

 

382

IU

8

%

Vitamin C

 

8

mg

10

%

Calcium

 

76

mg

8

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.