Shredded Beef Chili Con Carne

Craving a flavor explosion? Get ready to build the ultimate Shredded Beef Chili Con Carne burrito, packed with savory goodness! We'll guide you through each step, from the killer shredded beef to the gooey Monterey Jack, ensuring a burrito experience you won't forget.

Key Ingredients

Let's dive right into the star players of our freezer-friendly burrito fiesta! I'm talking about extra-soft flour tortillas—the bigger, the better, I say (about 10"/26cm ought to do). One and a half to two cups of shredded cheese is my go-to—Monterey Jack is where it's at. Perhaps you could even use the kind of cheese that you would use to top beef enchiladas.

Next, we're gonna have 3 to 4 cups of my killer Mexican Shredded Beef, with sauce of course!

Don't forget 2 cups of Mexican Red Rice; it needs to be flavorful, or it's just a waste of rice, you know? Now, my secret ingredient—drained canned corn and black beans (400g/14oz each)—it's going to add a pop of color and nutrition (don't tell my kids)! This recipe makes 8 burritos, but the beef makes enough for like, 15. Whoa!

Preparation Instructions

Now, "Preparation Instructions" will get you started on assembling our delightful freezer burritos! I'm gonna walk you through preppin' for burrito bliss; it's easier than teaching a cat to fetch!

First, I microwave half the tortillas for, like, 15 seconds. This keeps 'em from crackin' when we roll. Trust me, you don't want a cracked burrito! Keep the rest warm under a tea towel while you're working.

Next, I lay out one tortilla on my workspace. I then layer the cheese down the middle. After that, I top with 1/3 cup of the beef, a bit of corn, and some beans. Finally, I add 1/4 cup of Mexican red rice. With these ingredients, we are creating portable shredded Mexican beef burritos perfect for freezing.

I roll the burrito up tight! And then, I wrap it in foil. This keeps everything snug! You're practically a burrito artist now!

Cooking Process

If you're fixin' to eat right away, I heat a skillet over medium heat! Now, I'm gonna cook the burritos for about 4 to 5 minutes on each side – just enough to get that tortilla nice and brown, and heat everything inside. Nobody wants a cold burrito!

If you're freezin' 'em for later, just pop those foil-wrapped burritos straight into the freezer. That's it!

To reheat from frozen, you can bake 'em – foil and all – at 350F/180C for around 40 to 45 minutes. Or – if you're impatient like me – thaw 'em first and then use the skillet method. Microwaving works in a pinch (remember to ditch the foil!), but you won't get that crispy tortilla. And let's be real, crispy is king!

Serving Suggestions

When it's time to serve these bad boys, I have a few tricks up my sleeve!

First, grab some warm, large flour tortillas – about 10 inches should do the trick. Briefly microwave 'em for 15 seconds! This keeps them from cracking when you roll.

Next, lay a tortilla flat and pile on the goodies. Start with a generous sprinkle of shredded Monterey Jack cheese, then add about 1/3 cup of that glorious shredded beef, plus a hefty drizzle of its flavorful sauce. Don't skimp! Sprinkle with drained corn kernels from a 14-ounce can, and the same amount of black beans. Finally, crown it all with about 1/4 cup of Mexican red rice.

Now, let's roll this baby up tight! Fold in the sides, then tuck the bottom over the filling, and roll it all the way up. Ta-da!

You can add avocado, fresh salsa, pico de gallo, lettuce and tomato, but these aren't suitable for freezing which is why I don't use them!