Beef and bean burrito’s: great for lunch on the go: Lunches under $1/one dollar

by The cook

in Burritos,Freezer Cooking,Lunches

Home Made Burrito’s:

These are a huge hit here at our house, plus you can load them up how ever you like, the sky is the limit on toppings.

I love my home made burritos for lunches or quick dinners, so I spent a couple hours making a HUGE batch and wrapping them up for freezing. As always they turned out awesome. Rather than make my burritos the usual tex-mex style I made them in a mid-west meat and potato style. Nothin’ but good stick to your ribs, fill you up goodness. Of course you could elaborate and put whatever you want in them, I just like the convenience and portability a burrito format brings to the table.

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Ingredients:

  • $3.38 -Fresh Mushrooms
  • $1.50 -Bell Peppers
  • $1.98 – Celery Heart
  • $5.58 – 2x Bag of Hashbrowns
  • $0.87 – Corn and Carrots
  • $10.98 – Chuck roll (5lb of ground beef)
  • $8.62 – 5x 10 packs of burrito size tortillas
  • $1.38 – Large can of refried beans

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  • $34.29 – Grand shopping total

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Instructions:

This is enough to make 50 super yummy burritos which comes down to a cost of not quite 69 cents a piece. This makes for a delicious and filling lunch to keep me running all afternoon.

Here is my photo journey of my burrito excitement!

First I broke up the 5 pounds of ground beef into 2 roasters: These roasters just barely fit in the oven for maximum utilization:


Then I chopped up and added fresh mushrooms, green peppers, onions and celery. This is important as it really gives the beef it’s flavor. I also added a bit of chili powder to the batches before mixing just for that tex-mex taste.


I then tossed the roasters back in the oven for about 45 minutes at 400* and drained all the juices. I then added a bag of frozen hashbrowns and about 2 cups of corn to each roaster and put back in the oven for another 20 minutes. Afterwards, you are left with this oh-so-good mixture:


All that’s left now is the assembly, I just glopped on a tablespoon of refried beans and a scoop of the aforementioned mixture.


Lastly you just tuck and roll and toss it on the pile. Here is one of the stacks I made ready for the freezer.


Now a quick cheap ready to eat lunch is in the freezer, just 5 minutes away using the microwave! Speaking from experience these are great for work.

 

Beef and bean burrito's: great for lunch on the go: Lunches under $1/one dollar
Author:
Recipe type: Dinner
Serves: 50
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Fresh Mushrooms
  • Bell Peppers
  • Celery Heart
  • 2x Bag of Hashbrowns
  • Corn and Carrots
  • Chuck roll (5lb of ground beef)
  • 5x 10 packs of burrito size tortillas
  • Large can of refried beans
Instructions
  1. First I broke up the 5 pounds of ground beef into 2 roasters
  2. Then I chopped up and added fresh mushrooms, green peppers, onions and celery. This is important as it really gives the beef it's flavor. I also added a bit of chili powder to the batches before mixing just for that tex-mex taste.
  3. I then tossed the roasters back in the oven for about 45 minutes at 400* and drained all the juices. I then added a bag of frozen hashbrowns and about 2 cups of corn to each roaster and put back in the oven for another 20 minutes.
  4. All that's left now is the assembly, I just glopped on a tablespoon of refried beans and a scoop of the aforementioned mixture
  5. Lastly you just tuck and roll and toss it on the pile. Here is one of the stacks I made ready for the freezer. Now a quick cheap ready to eat lunch is in the freezer, just 5 minutes away using the microwave! Speaking from experience these are great for work.

 

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