Loaded Beef Burritos

http://fromtheheart.thrivelife.com/c/kitchen/recipe/loaded-beef-burritos Loaded Beef Burritos
by Todd Leonard CEC on Nov 01 2013in Main Dishes

The "everything" burrito!

Prep Time
45 minutes
Yield
4 servings
Calculate recipe for Servings
Source
Chef Todd Leonard

Ingredients

2 T butter

1 t garlic

1⁄2 c thrive sausage crumbles (fd)

1⁄2 c thrive roast beef (fd)

2 1⁄2 c water

1⁄4 c thrive instant pinto beans

2 T thrive chopped onions (fd)

2 T thrive mixed bell peppers

1⁄4 c thrive potato chunks

1⁄4 c thrive sweet corn (fd)

1⁄4 c thrive green chili peppers

1⁄4 c thrive instant white rice

1⁄2 t cumin

1⁄4 t chipotle powder

1⁄2 t thrive chef's choice seasoning blend

1⁄4 t chili powder

2 T thrive cilantro (fd)

1 T thrive beef bouillon

1⁄4 c thrive tomato dices (fd)

2 c thrive shredded colby cheese (fd)

Instructions

Reconstitute cheese (preferably night before). Sweat butter and garlic together in a medium sized pot. Add sausage and roast beef and lightly caramelize and toast.

Add water and all remaining ingredients except for tomatoes and cheese. Cook on low simmer for 5 minutes. Add tomatoes and cook until liquid is mostly gone.

Fold half the cheese and ¼ cup THRIVE Enchilada Sauce (from recipe) into the filling mixture. Scoop 1 cup of the filling into the bottom center of each of 4 large tortillas and roll up tightly. Place burritos in baking dish and top with remaining cheese and sauce. Bake at 350⁰ F for 14 minutes.

Notes: Recipe featured in January 2014 Thrive It Up broadcast.

Verde Chicken Mexican Lasagna

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.