Loaded Freezer Burritos

Stock the freezer with big flour tortillas packed with seasoned beef and pork, homemade Spanish rice, refried beans, peppers, corn, and sharp cheddar.

One batch makes 10 or more large burritos for around $25.

Ingredients

Makes 10 or more large burritos

Taco Meat

• 2 pounds ground beef and pork blend

• 2 teaspoons chili powder

• 1½ teaspoons cumin

• 1 teaspoon each smoked paprika, garlic powder, and onion powder

• ½ teaspoon each dried oregano, black pepper, and salt

• 1 teaspoon Better Than Bouillon

• ⅓ cup water

Spanish Rice

• 2 cups long-grain white rice

• 1 can (8 ounces) tomato sauce

• 1 can (15 ounces) diced tomatoes, well drained

• 2½ cups water

• 1 teaspoon chicken Better Than Bouillon

• 1 teaspoon each chili powder and cumin

• ½ teaspoon each garlic powder, onion powder, and salt

• ¼ teaspoon black pepper

Peppers, Onions, and Corn

• 1 large yellow onion

• 1 green bell pepper and 1 red bell pepper

• 1½ cups frozen corn

• 4 cloves garlic, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

Assembly

• About 30–32 ounces refried beans

• About 12 ounces shredded cheddar

• 10 or more large flour tortillas

• Parchment paper and foil

Cooking Instructions

1. Cook the meat. Brown the beef and pork in a skillet, breaking it up as it cooks. Drain excess fat if needed. Stir in the seasonings, bouillon, and water. Simmer until most of the liquid cooks away.

2. Make the Spanish rice. Toast the rice, then add the tomato sauce, drained tomatoes, water, chicken bouillon, and seasonings. Bring to a boil, cover, and reduce the heat to low. Cook until the rice is tender and the liquid is absorbed.

3. Cook the vegetables. Slice and sauté the onion and bell peppers until softened. Stir in the corn and cook until heated through. Add the garlic, salt, and pepper and cook for another 30–60 seconds.

4. Chill the fillings. Transfer the cooked fillings to shallow containers and refrigerate promptly. Assemble once they’re cold.

5. Roll the burritos. Spread refried beans on each tortilla. Layer on rice, meat, the vegetable mixture, and cheddar. Fold in the sides and roll tightly.

6. Wrap and freeze. Wrap each burrito in parchment, then foil, and freeze individually.

7. Reheat to serve. Remove the foil before microwaving. Reheat until the center reaches 165°F.