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Steve's Chorizo & Egg Burrito

From Don't Panic - More Dinner's in the Freezer by Susie Martinez, Vanda Howell & Bonnie Garcia  

Original recipe yields 8 burritos.

Cooking Day
Fry chorizo in large skillet on medium heat until chorizo is cooked and has a saucy consistency. Drain grease according to taste, but do not drain off entire amount, as this will take away from the chorizo flavor. Add beaten eggs to chorizo and scramble, mixing thoroughly. Cook to desired consistency. Warm flour tortillas in a medium hot skillet. Place ¾-1 cup chorizo and egg mixture
on each tortilla, according to desired size of burritos. Roll up tortillas burrito- style. Once burritos are cool, wrap individually in plastic wrap and then place in freezer bag. Freeze, using freezer bag method.

Serving day
Remove desired number of burritos from freezer. Heat in microwave on high for 60-90 seconds, or until burritos are warmed through.

Terri’s notes: Check out this web-site! Family tested, REAL food, for your family, money and time saving tips. If you’ve ever considered cooking once for 2 or 3 meals, or doing some meal co-oping with friends, this is a great place to start.

To feed a crowd:

x3 3-12 oz. pkgs. beef chorizo 36 eggs, slightly beaten 24 flour tortillas, burrito size
x6 6-12 oz. pkgs. beef chorizo 72 eggs, slightly beaten

48 flour tortillas, burrito size

x9 9-12 oz. pkgs beef chorizo 108 eggs, slightly beaten 72 flour tortillas, burrito size


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