erve start with rice in bowl.
Top with bean/tomato
Slice the top off the roll, hollow out using a paring knife and fingers.
Brush the inside of the roll with olive oil.
Lightly bake at 375F for 5 minutes.
In a bowl, combine diced tomatoes, chicken chunks, black beans, corn, onions, cilantro, a squeeze of lime, garlic powder, salt, black pepper--mix.
Fill the rolls with the burrito mixture.
Top with shredded Mexican cheese.
Bake at 375F for 8-10mins.
Use box of burrito dinner.
Use deer meat, ground turkey or Maverick lite beef.
After browning, drain off all fat.
Follow rest of directions.
Serve with fat-free sour cream, picante sauce, fat-free shredded cheese and diced tomatoes and onions.
Serve with Guiltless Gourmet nacho chips and yellow Mexican rice.
he rice in a medium bowl, cover with about 3 inches
Heat oil n a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir fajita seasoning into ground beef until evenly coated.
Mix pinto beans, salsa, and brown rice into ground beef mixture; top with Mexican cheese blend.
he remaining cumin in large bowl. Mix well; set aside.
abasco sauce in a small bowl. Season to taste.
Slice
ombine refried beans and burrito seasoning in a bowl and mix well
ook for 1 min. Add burrito seasoning mix and 1 cup
GET all ingredients needed for recipe and place in work station
eat all eggs together in bowl and add to large skillet
nd remove the lid. Fluff burrito bowl filling with a fork and
auce, and honey in a bowl. Season to your liking with
eef slices in a mixing bowl. Sprinkle with asada seasoning and
In a microwavable bowl, microwave the chicken until it
ime juice into the mixing bowl, this will help acidulate the
lating - put shredded lettuce in bowl or plate first - then add
In a large bowl with an electric mixer cream the cream cheese until smooth.
Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
Mix well with a spoon.
Spread the mixture on the flour tortillas.
I use about 1/4 to 1/3 cup for each tortilla.
Cut in 1 inch slices and serve with additional salsa to dip into.
ne side in a sealed bowl to retain heat.
Combine
our six eggs in a bowl and whisk. Pour the eggs