Burrito Stuffing Mix

This is a fast yummy dinner and it makes a lot. We double it last night because we had guests over for dinner.

Burrito stuffing mix

Prepare 1 cup uncooked white rice or ¾ C brown rice according packaged directions.

To cook the chicken:  place 2-3 chicken breasts depending on their size and how many you are feeding in a pot and cover with about 2 cups of water.  Season water with 1 cube of chicken bouillon, 1-2 T minced dried onions, and 1/8 tsp garlic powder.  Bring to a boil and simmer for 30-45 minutes until chicken reaches 165 degrees.  Take chicken out to cool and then dice or shred.  Strain broth water and reserve for adding later.

While chicken and rice are cooking, sauté together:

1 small onion, diced

½ medium bell pepper, diced (optional)

1 T cooking oil

Season with a little salt and pepper to taste.

Add:

1 can (14.5 oz.) of diced tomatoes 

1 can (15oz.) black beans, drained

2-3 cups shredded/diced cooked chicken

¼ water or chicken broth from the cooked chicken

1 pkg. taco seasoning (I use my homemade taco seasoning mix)

Stir and bring to a boil.  Simmer for 3 minutes.

Add: 

2 cups of cooked rice and stir.  Cook until heated through.

Put desired amount of mixture into a warm flour tortilla.  Top with your choice of toppings:  cheese, sour cream, shredded lettuce, tomatoes, avocado, salsa etc.

Roll up into a burrito and serve.  This stuffing can be used for burritos, chimichangas, quesadillas, tacos, or taco salad bowls.

Taco seasoning mix (for 1 pound of ground beef)

2 tsp onion powder or 1 tsp powder and 1 T dehydrated onions

1 tsp sea salt

¼-½ tsp garlic powder (I use ¼ tsp)

¼ tsp dry oregano

½ tsp ground cumin

½-1 t chili powder (I use ½ tsp)

½-1 tsp cornstarch (I use 1 tsp)

Flour tortillas

2 C all-purpose flour

¼ C butter (I use half butter and half olive oil)

½ tsp sea salt

½ tsp baking powder

½ C hot water

Combine flour, salt, and baking powder in a Kitchen Aid mixer bowl. Cut in butter. With the mixer on, drizzle in the hot water just until it turns into a dough. Each cup of flour makes 3 or 4 tortillas so with 2 cups, cut the dough up into 6-8 equalish portions. Roll into balls. Roll out each ball into a roundish tortilla. Cook on a hot dry cast iron skillet, with the burner on medium, until tortilla is turning white and golden brown spots are starting.  Place on a cooling rack and start with the next one. After they are all cooked and cooled, store in a gallon zipper bag in the refrigerator.