GRILLED CHEESE BEEF BURRITOS

Ingredientes

INGREDIENTS

• 60oz Lean Ground Beef (96/4) (1700g) • 1 White Onion (200g) • 2 Taco Seasoning Packets (2oz) (57g) • 0.5 Cup Red Enchilada Sauce (120g) • 4.5 Cups Fat Free Cheddar Cheese (500g) • 2 Tbsps Minced Garlic (20g) • 1.5 Cups Dry White Rice (270g) • 1.5 Cups Chicken Bone Broth (Or Water) (360g) • 1 Cup Tomato Sauce (240g) • 1 Tbsp Garlic Salt (15g) • 0.5 Tbsp Cumin (3g) • 0.5 Tbsp Chili Powder (3g) • 0.5 Tbsp Oregano (3g) • 1.25 Cups Nacho Cheese Sauce (250g) • 10 Low Calorie Tortillas (10-inch Carb Counter)

Instruções

DIRECTIONS

1. To a pan, add 1 diced white onion and cook until golden brown.

2. To the same pan, add 60oz of lean ground beef and 2 taco seasoning packets. Break up the meat and cook on medium heat for around 5-7 minutes.

3. When the meat is almost done cooking, add 2 Tbsps of minced garlic and about 2 Cups of cheddar cheese. Combine and cook until the cheese melts.

4. In a pot, combine dry white rice, tomato sauce, garlic salt, cumin, chili powder, oregano, and bone broth. Mix together, cover, and bring to a light simmer for about 20 minutes until the rice is tender,

5. Assemble the burritos with 1/10 of the cooked beef, 1/10 of the cooked rice, and about 2 Tbsps of nacho cheese sauce. Repeat 9 more times to make 10 burritos

6. To a pan, sprinkle about 0.25 Cup (28g) of cheddar cheese, let it melt on low heat. When it's bubbling and starting to brown around the edges, place a burrito on top with the seam facing the cheese.

7. With a spatula, fold the cheese around the edges of the burrito and remove it from the pan. The cheese should be nice and crispy. Repeat 9 more times.

8. Wrap the burritos in aluminum foil and store them in the freezer for up to 3 months (go to page 6 for reheating instructions).

Notas

500 Calories | 60g Protein | 55g Carbs | 11g Fat