Monday, June 27, 2011

El Grande Burritos Recipe from Betty Crocker

Betty Crocker let us down on this recipe. I think it's an easy way to make a shredded chicken burrito so I'm posting it anyway. My biggest issue is with the taco seasoning and how it's combined with the chicken. Also, to get the shredded chicken, I cooked a little more than a pound of chicken in 15 oz of chicken broth in my 6 quart crock pot. I cooked it on high for two hours and then on low for two more. It came apart easily and tasted great. Cook the chicken with taco seasoning and water (as directed on the package for ground meat).

  • 1 pouch (8.8 oz) microwavable ready-to-eat original long grain rice (Add salt)
  • 2 teaspoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 cups shredded or diced cooked chicken
  • 4 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
  • 1 cup Old El Paso® refried beans (from 16-oz can), heated
  • 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated
  • 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
  • 1 cup Old El Paso® salsa (any variety) 
  1. Microwave rice as directed on pouch. In medium bowl, stir together heated rice, lime juice and cilantro. (You can use regular rice and cook according to the directions)
  2. In medium microwavable bowl, stir together chicken and taco seasoning mix. Microwave uncovered on High 45 to 60 seconds or until hot.
  3. Spread about 2 tablespoons refried beans down center of each tortilla. Top each with 3 tablespoons rice, 1/4 cup chicken mixture and 2 tablespoons cheese. Top each with 2 tablespoons salsa. Fold or roll up tortillas.

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