Stay or Go Burritos

The fall tends to be a busy time for farmers. It’s harvest season! This means lots of long days, complete with very early mornings and very late nights. No matter when harvest starts, it always seems as if farmers are in a race against the weather to get the crops in and stored before it gets too cold or too wet.

Lucky for me, Farmer Doc and I don’t raise crops. We raise cattle, and run a veterinary practice. So this time of year isn’t quite so busy for us. But, we do get hit in the spring and summer when it’s time to work the cattle (vaccines, deworming, artificially inseminating, checking for pregnancy, and later working the calves) and harvest and bale the hay all at the same time!



Regardless of what type of crops or animals a farmer raises, there are always going to be a few months out of the year when the Farmwife (that’s me!) feels like a widow. We jokingly say that we are planting widows, or hay widows, or harvest widows. And while we would love to be able to see our men more, we know that this is a small price to pay to be able to live this lifestyle that we love!

So what the heck does this have to do with burritos? Every Farmwife has a few “to go” meals under her belt, for just these times! We all have our specialty for when the guys need to grab something quick on their way out the door or we need to get something ready to take out to the fields where the hard work is being done. For me, it’s these burritos. (I originally found this recipe on my friend Cris’ blog – Goodeness Gracious. I’ve adapted it a bit since then.).

Start with 2 pounds of ground beef. Brown it up in a very large skillet. Drain it if you need to, and then add: 1/2 of a block of Velveeta cheese (shredded or cubed for easy melting), 1 large can of refried beans, 2 cups of your favorite salsa, 1 diced onion, 2 minced garlic cloves, 1 teaspoon salt, and 1 Tablespoon chili powder.




I recommend starting with the cheese. Add the refried beans once the cheese is good and melted. After the beans are warm and combined, go ahead and add the rest.

Heat the giant burrito mixture up, and let it gently simmer for 5-10 minutes. Then take it off the heat and let it cool. (It will be much easier to work with once it has cooled down. You could also pause here, pop everything in the refrigerator, and start back up tomorrow. This mixture is so easy to work with cold, and it’s a bit runny when it’s still hot.)




Grab your burrito tortillas (you’ll need 20-24 8-inch tortillas). Warm them, one at a time, in a skillet. (You’re just looking to get them warm and flexible, so they are easier to work with.) Lay a large spoonful of the burrito mixture in the center of the tortilla. Fold the bottom of the tortilla up over the filling, then the two sides in, and finally fold the top of the tortilla down. Ta da, yummy flavor-filled pocket!

Just as good as your favorite burrito chain, but without the drive or the wait! And you get to put in exactly what you like!

These burritos are great for on the go (one-handed eating, anyone?) or for a stay-at-home meal. Just add your favorite garnishes (a little more melted cheese, please!) and enjoy!




To store these, I freeze them! Wrap each burrito in a paper towel, then in aluminum foil. Stash them in freezer zip-top bags, and just pull out one or two when you need them! To reheat, take off the aluminum foil (but leave the paper towel on). Pop a burrito in the microwave for 60 seconds, flip it over, and microwave for another 30-60 seconds. That’s it!




Are you ready to give them a try?

Stay or Go Burritos

Ingredients:

• 2 pounds ground beef
• 1/2 block Velveeta cheese, shredded or cubed
• 1 large can refried beans
• 2 cups salsa
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 Tablespoon chili powder
• 20-24 8-inch tortillas

Instructions:

1. In a large skillet, brown ground beef. Add shredded cheese, stirring until melted. Add refried beans, stirring until combined.
2. Add rest of ingredients, except for tortillas. Stir until combined. Simmer gently, over low heat for 5-10 minutes. Remove from heat and let cool. (Mixture will thicken as it cools.)
3. Heat tortillas, one at a time, in a skillet. Place a large spoonful of burrito filling in the center of each warm tortilla. Fold the bottom of the tortilla up over filling, then the sides, then the top.
4. To store, wrap each burrito in a paper towel, then in aluminum foil. Freeze.
5. To reheat, remove aluminum foil but leave paper towel in place. Microwave for 60 seconds, then flip over and microwave for 30-60 more seconds.

{I am participating in Indiana’s Family of Farmers Table Talk Series and received a gift in exchange for my participation.}