My wonderful fiance was the inspiration behind today’s recipe. If you saw my instagram from last week then you saw we went to Moe’s for lunch. Those burritos are huge and I could only eat half of mine. Well Bill doesn’t like food to go to waste so he ate his whole burrito and then half of mine, and then proceeded to complain about how full he was.
So my thought process went- Why are burritos so big? They’re so delicious though, I want to keep eating them. What if they were smaller? What would mini burritos be like? I want to make mini burritos!
So there you have it, why I decided to make mini burritos. Oh also, my plan backfired, Bill ate a normal amount of burritos and felt great come dinner time. I on the other hand cannot resist appetizer-like foods and ate way too many and was full for hours. Like uncomfortably full. But at least you know they’re delicious!
A few tips for making the burritos: 1) Make sure to not put too much meat into each mini burrito. At first I was like the more the merrier! But then quickly changed my mind when I tried to roll them. Keep it to 2 spoonfuls max. The less the easier to roll. 2) Place the meat on the longer side(not the side with the tip) and start rolling from there. It makes it a lot neater than starting from the other side. 3) After you roll each burrito place them in your baking dish with the flap side down in order to seal the burrito shut when it cooks. 4) Lastly, this isn’t really a tip more just a planning suggestion: if you want to make these ahead of time go up until step 8 and then put the mini burritos into the fridge. You can take them out and bake them right before you’re ready to serve!
- 1 lb Ground beef
- 1/2 Onion, finely diced
- 1 Packet of taco seasoning
- 3 Tbsp water
- 1 Jar of salsa (1/2 cup for meat, rest to put in cup for topping)
- 1 Bag of shredded cheese (1/2 cup for meat, rest to put in cup for topping)
- 1 Package of 8 inch flour tortillas
- Sour cream, for topping
- 1 Avocado, for topping
- Preheat oven to 350 degrees.
- In a pan combine the ground beef and onion.
- While the meat is browning, cut your flour tortillas into fourths, to be made into your mini burritos eventually.
- Once meat is no longer pink, add in the taco seasoning and water. Cook for a few more minutes.
- Remove from heat and add in the cheese and salsa.
- Put about two spoonfuls of meat mixture onto the wider part of the mini burrito.
- Fold the sides in and roll, starting at the larger side.
- Put into a baking tray, flap side down to seal it.
- Bake for 10-12 minutes or until burrito is warm.
- Remove and add toppings.