Beef & Salsa Burritos

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Pictured with a salad, on top of a scrambled egg and a little bit of cheese & jalapenos

I found this recipe many years ago in a magazine. I have thoroughly enjoyed making it over the years.  For those who don’t like spinach, you cannot taste it in this mixture because of all the seasoning in this recipe. Make it mild or spicy, and always taste mixture as you combine the ingredients in order to make it to your liking with seasoning and spiciness level.  It is wonderful as leftovers; I, at least, double the recipe for that reason.  Bon Appétit!

Beef & Salsa Burritos

25 minutes, makes 8 burritos

1 ¼ pounds ground beef
1 ½ tablespoons chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ tsp black pepper
1 package (10 oz) frozen chopped spinach, thawed, well-drained
1 ¼ cups prepared chunky salsa
1 cup shredded Cheddar Cheese
8 medium flour tortillas, warmed

1) In large non-stick skillet, brown ground beef over medium heat 10 to 12 minutes or until no longer pink, stirring occasionally. Pour off drippings.

2) Season beef with chili powder, cumin, salt, & black pepper. Stir in spinach & salsa; heat through. Remove from heat; stir in cheese.

3) Spoon ½ cup beef mixture in center of each tortilla.  Fold bottom edge up over filling; fold sides to center, overlapping edges.

Lara’s notes for additions and revisions: Can use a pound of meat instead of what it calls for and is good with substituting ground turkey for the ground beef.  If use ground turkey, will need to use more seasoning. Can use fresh spinach instead of frozen and can use more than what is stated.  Omit the cheese in mixture if you wish.

When use really good lean ground meat 97%, won’t need to drain off drippings. When using frozen spinach, no need to let thaw and drain if don’t want to as the juices from both will add to the flavor and there won’t be much as most of it will be cooked out.

Add 4 to 6 cloves garlic chopped fine or run through garlic press.  Add 2 tbsp chili powder, 1 tsp cumin, and ½ tsp black pepper instead of original measurements per to the amount of 1 to 1 ¼  lbs meat.  For cheese, I use 4 oz Cheddar Cheese and 4 oz of some kind of white Mexican cheese. Sometimes, I don’t use the cheese or I will just put how much I want on top.  Use Herdez Salsa Casera Mild for the prepared chunky salsa or any kind of salsa that is like that one.  Opt for using corn tortillas instead of flour if you wish.  For a kick, use a hotter salsa or more spices, adding Cayenne is a good option. For a low carbohydrate meal, just eat the mixture without the tortilla. For a vegetarian style, leave out the meat and add more spinach or some other kind of vegetables or some other kind of greens. Makes good nachos or just eat with corn chips. Good with scrambled eggs or on top of a bed of lettuce (of your choosing).

Top it if you want with ingredients such as sour cream, guacamole, avocado slices, chopped tomatoes, onions, black olives, jalapenos, and/or cheese.

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