It's fall, and thank goodness ground beef has dropped a bit in price! This is the season to be on the lookout at Winn Dixie for all those by one get one specials this season. Roasts will soon be in your circulars toting prices that can't be seen during the summer months. Roasts can be a God-send if you ensure you are able to get a couple of meals out of them.
With ground beef on sale this week, I picked up a pound and a half and made 8 big whopping burritos that gave me a free lunch for the following day. These beefy beauties are made on those extra large 10 inch tortillas so they are a true rib stick'n meal. Filled with one pound of potatoes, that ground beef extends to two pounds of pleasure. Give these a try and reap the leftovers the following day!
1 1/2 pd. ground beef
1 taco seasoning packet
3/4 cup water
2 tsp. Worcestershire sauce
1 1/2 tsp. onion powder
1 tsp. paprika
1/2 tsp. garlic powder
Juice 1/2 lemon
2 medium potatoes, about one pd. peeled and sliced into 1/2 inch cubes
1/2 tsp salt
1/4 tsp. pepper
3 tab. oil
(8) flour 10 inch tortillas
(1) 8 oz. block of cheddar cheese shredded
Fry ground meat and drain when cooked and no longer pink. Add taco seasoning, water, Worcestershire sauce, onion powder, paprika, garlic powder, and lemon juice. Cook 8-10 min. Set aside.
In a non-stick fry pan, cook potatoes in oil. When golden, about 5-6 min., drain on paper towels and sprinkle with salt and pepper. Add to ground beef mixture.
Place about 2/3 cup of beefy mixutre onto each tortilla shell. Top with 1/4 cup cheese. Fold bottom and sides of tortilla over filling and roll up. Wrap each burrito in tin foil and bake for 15-18 min. at 400 degress.
With ground beef on sale this week, I picked up a pound and a half and made 8 big whopping burritos that gave me a free lunch for the following day. These beefy beauties are made on those extra large 10 inch tortillas so they are a true rib stick'n meal. Filled with one pound of potatoes, that ground beef extends to two pounds of pleasure. Give these a try and reap the leftovers the following day!
1 1/2 pd. ground beef
1 taco seasoning packet
3/4 cup water
2 tsp. Worcestershire sauce
1 1/2 tsp. onion powder
1 tsp. paprika
1/2 tsp. garlic powder
Juice 1/2 lemon
2 medium potatoes, about one pd. peeled and sliced into 1/2 inch cubes
1/2 tsp salt
1/4 tsp. pepper
3 tab. oil
(8) flour 10 inch tortillas
(1) 8 oz. block of cheddar cheese shredded
Fry ground meat and drain when cooked and no longer pink. Add taco seasoning, water, Worcestershire sauce, onion powder, paprika, garlic powder, and lemon juice. Cook 8-10 min. Set aside.
In a non-stick fry pan, cook potatoes in oil. When golden, about 5-6 min., drain on paper towels and sprinkle with salt and pepper. Add to ground beef mixture.
Place about 2/3 cup of beefy mixutre onto each tortilla shell. Top with 1/4 cup cheese. Fold bottom and sides of tortilla over filling and roll up. Wrap each burrito in tin foil and bake for 15-18 min. at 400 degress.
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