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10–12 Burritos
Meat & Poultry Entrees / Southwestern
Heat 1 Tbsp. corn oil in a large skillet or braising pan over medium-high heat. Add 1½ lbs. lean ground beef and cook, breaking up chunks, until completely browned. Carefully pour off excess fat from the pan.
Add 1 cup chopped yellow onion, 1 tsp. chopped garlic, 2 diced tomatoes, and ½ cup chopped green chilies to the browned beef. Sauté over medium heat until onions become soft and translucent.
Stir in ½ cup chopped scallions, 2–2½ Tbsp. RC Ancho Chile Flavor Concentrate, 15½ oz. drained black beans, and ¾ tsp. RC Liquid GF Vegetable Consommé Prep. Simmer gently over low heat for 3 to 5 minutes to blend flavors and thicken juices.
Warm 10–12 flour tortillas until pliable. Portion warm seasoned beef and black bean mixture onto the center of each tortilla, top with 1½ lbs. total shredded cheddar cheese, fold sides in, and roll tightly into burritos. Serve immediately with sour cream and house guacamole.
Authentic Ancho Flavoring: Using RC Ancho Chile Flavor Concentrate provides a rich, dark, smoky chili profile with sweet raisin notes directly into the beef mixture without the labor of rehydrating and pureeing dried whole ancho peppers.
Consommé Umami Depth: Incorporating RC Liquid GF Vegetable Consommé Prep adds clean, gluten-free savory depth that ties together the sweet tomato and earthy black bean flavors.
Banquet Holding Technique: Wrap assembled burritos tightly in foil and hold in a 150°F holding cabinet. The cheese melts smoothly into the warm beef filling while keeping tortillas tender.
