Make-ahead Burritos Or Chimichangas

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 16
• 1 lb beef (about 3 cups) or 1 lb lamb (about 3 cups) or 1 lb chicken, cooked and shredded (about 3 cups)
• 1 (16 ounce) jar salsa
• 1 (16 ounce) can refried beans
• 1 (4 ounce) can diced green chilies
• 1 (1 1/2 ounce) envelope taco seasoning mix
• 16 flour tortillas, 8 inch
• 16 ounces monterey jack cheese or 16 ounces cheddar cheese, cut into sixteen sticks of the same size
• cooking oil or cooking spray

Recipe

• 1 preheat oven to 350 degrees.
• 2 in large skillet, combined meat, salsa, beans, undrained chilies, and seasoning mix. cook and stir over medium heat until heated through.
• 3 in second skillet, heat tortillas, one at a time, about 30 seconds per side. for each burrito/chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. top with a cheese stick. fold sides in, roll up starting with cheese side. wrap individually in foil.
• 4 to store for later: at this point, place wrapped burritos/chimichangas in plastic zip bags, label and freeze for up to 6 months.
• 5 to prepare from frozen: bake desired number in preheated 350 oven for 50 minutes or until heated through. for burritos: bake additional 10 minutes in foil. serve with toppings. for chimichangas: unwrap and place on baking sheet, bake additional 10 minutes until tortillas are crisp - or - fry in 1/4" oil in large fry pan, turning and cooking until golden and crisp.
• 6 to prepare from thawed, reduce initial baking time to 30 minutes.
• 7 serve with toppings of your choice: sour cream, guacamole, diced green onions, salsa or shredded cheese.
• 8 makes 16.