if you like to eat the Breakfast burritos you can make them at home fast and easy. I take the sausage and start cooking it in a frying pan until it cooked . Then you add the eggs one at time and mix in or have them already scrampled in a bowl and pour into the pan. I like to add one at a time to have one less bowl to clean later. Sitr until it is all mixed and the eggs are completely cooked. Take a flour tortilla and put the filling inside about 1/3 of the way up on a tortilla. Start rolling the tortilla until halfway and then fold in both ends. Continue rolling up the flour tortilla over the filling and you with have yourself a breakfast burritos. You can add some shredded cheese on top of the meat mixture, if desired. Serve with some juice or a small fruit and you will have a quick and easy breakfast.
In the above photo I served the buritto with a small pear If you are not able to find Mexican sausage here is a recipe.
You can save them in the fridge for a few day or put them into the freezer to warm up as needed using a microwave or quickly pan-frying.
I really like homemade food the best but sometimes you just do not have the time to prepare foods that take a considerable amount of time to prepare. Enchilada are one of these. To get around the time to prepare this meal I make a pressure cooker casserole. To make an even better tasting meal you can make you own enchilada sauce. So when I have time I make Mariel’s . With a busy day I do for the fast way which is still very good. You can prepare Mariel’s sauce, make you own or even faster use a canned sauce. You will need about 2 cups of sauce. I used a pork roast I cooked in the canned enchilada sauce inside the pressure cooker for 35 minutes on high pressure. Ground beef works well too.
Layered Enchilada Casserole
One pound of ground beef, pork or other meat, cooked, and shredded
2 cups sauce
1 1/2 cups shredded cheese, cheddar or mexican blend
Mis the meat and sauce. Put 1/4 of the sauce and meat in the pan. Layer with three tortilla overlapping, add 1/4 cup of the sauce and layer 4 more times. Put lid on pressure cooker and cook for 5 minutes. Remove top after it complete the time by releasing the pressure. Top with the cheese and let it set for 10 minutes before serving.
Originally uploaded by Lakenvelder
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3 tablespoon vingar
1/3 cup vegetable or olive oil
1 teaspoon kosher salt
1 can (8) oz potatoes; drained
1 can (8 oz.) carrots; drained
1 can (8 oz.) cut green beans; drained
1 can (8 oz.) black olives; drained
3 tablespoon cilantro (fresh); snipped
1 medium cucumber; sliced
1 small tomato; cut into wedges
10 leaves romaine and iceberg; torn into large pieces
Mix together the vinegar, oil and salt. Add the can vegetables and toss
carefully. Place the lettuce on the serving plate or into one large bowl.
Toss the cilantro with the vegetable mixture and place on top of lettuce.
Top with the cucumber and tomatoes.
Notes: Modified recipe from Betty Crocker’s Internatonal Cookb
Yield: 6-8 servings
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