With family here for the weekend, I’m trying to come up with ideas for quick, easy, and tasty menu items that can accomodate from 5-10 adults, and a handful of grown-up food eating kiddos. We had a chicken casserole the other day (hot chicken salad, to be exact), pizza last night, and at some point we will have the traditional cookout with burgers and hot dogs, maybe some ribs with potato salad, and baked beans.
Tonight or tomorrow, we are going to make burritos. We have a local mini chain of Mexican restaurants in the area, Pepito’s, where we occasionally order the burritos, either mini or grande. I stumbled upon a recipe for burritos and monkeyed with it enough to be able to claim that it resembles Pepito’s fairly well. I like to prepare a large array of accompaniments so that everyone can “roll their own” and include favorite ingredients to their hearts’ content.
We’ll make guacamole (my one-year-old grandson loves it) and have margaritas or mojitos or whatever people want for libations. I have lots of Capri Sun lemonade for the little ones to carry around outside. I try to keep a box of them in my refrigerator in the garage so that there is always an unbreakable drink container for them to have outside.
My recipe for the burritos is from the Ortega website. I followed it fairly closely and varied from it mainly in the addition of extra toppings, sour cream, tomatoes, shredded lettuce, guacamole, tomatoes, and sliced black olives. Here is the recipe from the Ortega site. You could very easily substitute ground turkey for the beef.
These super-size burritos are packed with savory ground beef, refried beans, salsa and cheese to satisfy even the heartiest appetites. Quench your thirst with ice-cold iced tea.
• yields: 6 • preparation time: 5 min cooking: 10 min
1 pound lean ground beef
1 1/3 cups water
1 packet (1.5-oz.)ORTEGA Taco Seasoning Mix – Regular
1 can (16-oz.)ORTEGA Refried Beans, warmed
6 (10-in.) burrito-size flour tortillas, warmed
3/4 cupORTEGA Salsa – Thick & Chunky (Medium)
3/4 cup shredded Monterey Jack or cheddar cheese, (3-oz.)
COOK beef in large skillet, stirring occasionally, until no longer pink. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, until mixture is thickened.
SPREAD beans evenly over tortillas. Top with beef mixture, salsa and cheese; fold into burritos. Top with additional salsa, if desired.
My daughter made the guacamole perfectly. I had a bag full of avocados ripening with the tomatoes so there were plenty ripe enough for a good bowlful of guacamole. She makes it with a little onion, diced tomatoes, lime juice and cilantro, adding salt as necessary to perk it up. Since it is rather uncouth to spoon it into one’s mouth, we had tortilla chips, for the delivery method. Great stuff. High in fat, but it’s the “good” kind of monounsaturated fat like olive oil that has healthful benefits in addition to a rich nutty taste.