vegetable oil Archives

Green Chile Cheese Burgers

June 14, 2019 by Brenda Mendez de Andrade Leave a Comment

Green Chile Cheese Burgers

Ingredients

Servings:

Units:

Instructions

Coat large griddle evenly with 2 Tbsp. oil. Heat to medium high.
Salt hamburger patties to taste.
Cook hamburger patties for 7 to 8 minutes per side or to desired temperature.
Coat additional griddle with 2 Tbsp. oil. Sauté onions over medium high heat until golden brown.
Add green chile directly onto a separate part of the griddle and cook for 2 to 3 minutes.
Place tops and bottoms of buns on griddle and toast for 1 to 2 minutes.
Top each toasted bottom bun with hamburger patty, cheese slice, sautéed onions and cooked green chile.
Top with lettuce, tomato and toasted top bun.

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New Mexico Hatch Green Chile Calabacitas

August 25, 2017 by Bueno Foods Recipes Leave a Comment

New Mexico Hatch Green Chile Calabacitas

Servings

5 4 oz. servings

Servings

5 4 oz. servings

New Mexico Hatch Green Chile Calabacitas

Servings

5 4 oz. servings

Servings

5 4 oz. servings

Ingredients

2 Tbsp. vegetable oil
¼ medium onion finely chopped
1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
2 medium zucchini squash chopped (not peeled)
¾ cup frozen corn
2 cloves garlic minced
⅛ tsp. salt
⅛ tsp. pepper

Servings: 4 oz. servings

Units:

Instructions

Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
Add frozen green chile. Cook on low heat (minimum 165ºF) for 15-20 minutes.
Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
Add corn, garlic, salt and pepper.
Cook uncovered over low heat for 8 minutes or until squash is tender.

Recipe Notes

Watch how to make this on The BUENO® Kitchen.

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New Mexico Hatch Calabacitas Burritos

August 25, 2017 by Bueno Foods Recipes Leave a Comment

New Mexico Hatch Calabacitas Burritos

Servings

7 6 oz.

Servings

7 6 oz.

New Mexico Hatch Calabacitas Burritos

Servings

7 6 oz.

Servings

7 6 oz.

Ingredients

2 Tbsp. vegetable oil
2 medium zucchini squash diced
½ cup onion diced
2 garlic gloves fresh, diced
1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
¾ cup frozen roasted corn
⅛ tsp. salt
⅛ tsp. black pepper
10-12 sweet cherry tomatoes quartered
Pinch BUENO® Mexican oregano
1 cup Monterey jack cheese shredded
7 BUENO® Grandma’s Original tortillas

Servings: 6 oz.

Units:

Instructions

Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
Add onion and garlic and sauté for 3 minutes.
Add green chile, corn, salt and pepper to zucchini mixture.
Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
Stir in tomatoes and a pinch of oregano (optional).
Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 Tbs. cheese.
Fold into burrito, tucking ends in. Makes 7- 6oz. burritos.

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New Mexico Hatch Green Chile Grilled Chicken Fajitas

August 25, 2017 by Bueno Foods Recipes Leave a Comment

New Mexico Hatch Green Chile Grilled Chicken Fajitas

Servings	Prep Time
1 fajita	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

Servings	Prep Time
1 fajita	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

New Mexico Hatch Green Chile Grilled Chicken Fajitas

Servings	Prep Time
1 fajita	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

Servings	Prep Time
1 fajita	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

Ingredients

¼ cup low sodium soy sauce
¼ cup low sodium teriyaki sauce
4 chicken breasts skinless, boneless, without rib meat
1 Tbsp. vegetable oil
1 cup onion sliced
1 red bell pepper sliced
1 green bell pepper sliced
1 13 oz. BUENO® Hatch Autumn Roast® Green Chile thawed*, drained
1 pkg. BUENO® Grandma's® 100 Calorie Tortillas

Servings: fajita

Units:

Instructions

Mix sauces in bowl. Cut chicken into thin ¼” x 1” strips and marinate in sauce mixture for 30 minutes in refrigerator. Remove chicken from marinade. Let stand for 5 minutes.
Heat oil over high heat in a large non-stick skillet. Add chicken strips to skillet and quickly sauté chicken to brown edges.
Add onion and bell peppers to skillet and sauté on medium heat for 3 to 5 minutes until tender.
Add desired amount of drained green chile to skillet. Simmer for 5 minutes.
Divide fajita mixture evenly among tortillas. Fold.

Recipe Notes

*Green Chile thawing instructions: Thaw in microwave on “defrost” setting for immediate use.

Makes about ten-twelve ½ cup servings.

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Nachos for One

April 1, 2016 by David Hammitt Leave a Comment

Nachos for One

Servings	Prep Time
1 person	2 minutes

Cook Time

15-30 minutes

Servings	Prep Time
1 person	2 minutes

Cook Time

15-30 minutes

Nachos for One

Servings	Prep Time
1 person	2 minutes

Cook Time

15-30 minutes

Servings	Prep Time
1 person	2 minutes

Cook Time

15-30 minutes

Ingredients

Servings: person

Units:

Instructions

Add 1-2 inches of oil to 12 inch skillet and pre-heat to 375F
Stack tortillas and cut into eighths
Add 10-15 pieces of tortilla, one at a time, to hot oil
Fry tortillas for 1-2 minutes, lightly stirring chips until bubbling slows down. Remove chips and drain on paper towel. Fry remaining in same fashion
In small saucepan combine green chile, cheese and heat for 5-7 minutes stirring mixture until mixture is hot and pourable
Fill shallow bowl with tortilla chips, and top with chile-cheese sauce
Sprinkle with chopped tomatoes, black beans and onion
Garnish sour cream and olives (optional)

Recipe Notes

Serves 1.

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Vegetarian Zucchini Burritos

October 20, 2015 by David Hammitt Leave a Comment

Vegetarian Zucchini Burritos

Servings	Prep Time
6 6 oz. burritos	5 minutes

Cook Time

10-15 minutes

Servings	Prep Time
6 6 oz. burritos	5 minutes

Cook Time

10-15 minutes

Vegetarian Zucchini Burritos

Servings	Prep Time
6 6 oz. burritos	5 minutes

Cook Time

10-15 minutes

Servings	Prep Time
6 6 oz. burritos	5 minutes

Cook Time

10-15 minutes

Ingredients

2 Tbsp. vegetable oil
2 medium zucchini squash diced
½ cup onion chopped
2 cloves garlic minced
1 13 oz. container BUENO® Frozen Green Chile
¾ cup frozen roasted corn
1/8 tsp. salt
1/8 tsp. black pepper
10-12 sweet cherry tomatoes quartered
1 pinch BUENO® Mexican oregano (optional)
6 BUENO® Grandma’s Original tortillas
¾ cup Monterey jack cheese shredded

Servings: 6 oz. burritos

Units:

Instructions

Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
Add onion and garlic and sauté for 3 minutes.
Add green chile, corn, salt, and pepper to zucchini mixture.
Cook over medium heat until temperature reaches 165˚ F.
Cover and simmer 5-8 minutes, stirring occasionally.
Stir in tomatoes and a pinch of oregano (optional). Continue cooking an additional minute. Remove from heat.
Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 Tbsp. cheese.
Fold into burrito, tucking ends in.

Recipe Notes

Makes six 6 oz. burritos.

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Chorizo Wrap

October 20, 2015 by David Hammitt Leave a Comment

Chorizo Wrap

Servings	Prep Time
6 wraps	5 minutes

Cook Time

20-25 minutes

Servings	Prep Time
6 wraps	5 minutes

Cook Time

20-25 minutes

Chorizo Wrap

Servings	Prep Time
6 wraps	5 minutes

Cook Time

20-25 minutes

Servings	Prep Time
6 wraps	5 minutes

Cook Time

20-25 minutes

Ingredients

2 tsp. vegetable oil
¼ medium onion finely chopped
2 small potatoes peeled and grated
8 oz. chorizo sliced
6 eggs beaten
¼ tsp. granulated garlic
¼ tsp. pepper
6 BUENO® Grandma’s Original tortillas
6 oz. BUENO® Salsa

Servings: wraps

Units:

Instructions

In a large non-stick skillet, heat oil over medium heat. Sauté onion.
Add potatoes. Fry until golden about 15 minutes. Set aside.
In a separate skillet, cook chorizo over medium heat 5 minutes. Add eggs and scramble. Add spices. Drain on paper towels.
Evenly divide potato and chorizo/egg mixtures among 6 tortillas.
Add 1 oz. salsa to each tortilla. Roll into burritos.

Recipe Notes

Makes six wraps.

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Morning Glory Pancakes

July 15, 2015 by David Hammitt Leave a Comment

Morning Glory Pancakes

Servings	Prep Time
8 4" pancakes	15 minutes

Cook Time

20 minutes

Servings	Prep Time
8 4" pancakes	15 minutes

Cook Time

20 minutes

Morning Glory Pancakes

Servings	Prep Time
8 4" pancakes	15 minutes

Cook Time

20 minutes

Servings	Prep Time
8 4" pancakes	15 minutes

Cook Time

20 minutes

Ingredients

Servings: 4" pancakes

Units:

Instructions

Grind tortillas in a food processor for 20-30 until coarsely ground. Mix together with the next 4 ingredients.
Beat egg, milk, and vegetable oil together. Add to dry ingredients and mix until moistened.
Fold in blueberries.
Cook over medium-high heat on one side approximately 2 minutes or until pancake begins to rise. Flip and cook 1-2 additional minutes until cooked through.
Sprinkle each stack with confectioner’s sugar.

Recipe Notes

*Watch how to make this by checking out our cooking show: The BUENO® Kitchen

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New Mexico Hatch Green Chile Grilled Chicken Fajitas

June 9, 2015 by David Hammitt Leave a Comment

New Mexico Hatch Green Chile Grilled Chicken Fajitas

Servings	Prep Time
1 fajita	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

Servings	Prep Time
1 fajita	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

New Mexico Hatch Green Chile Grilled Chicken Fajitas

Servings	Prep Time
1 fajita	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

Servings	Prep Time
1 fajita	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

Ingredients

¼ cup low sodium soy sauce
¼ cup low sodium teriyaki sauce
4 chicken breasts skinless, boneless, without rib meat
1 Tbsp. vegetable oil
1 cup onion sliced
1 red bell pepper sliced
1 green bell pepper sliced
1 13 oz. BUENO® Hatch Autumn Roast® Green Chile thawed*, drained
1 pkg. BUENO® Grandma's® 100 Calorie Tortillas

Servings: fajita

Units:

Instructions

Mix sauces in bowl. Cut chicken into thin ¼” x 1” strips and marinate in sauce mixture for 30 minutes in refrigerator. Remove chicken from marinade. Let stand for 5 minutes.
Heat oil over high heat in a large non-stick skillet. Add chicken strips to skillet and quickly sauté chicken to brown edges.
Add onion and bell peppers to skillet and sauté on medium heat for 3 to 5 minutes until tender.
Add desired amount of drained green chile to skillet. Simmer for 5 minutes.
Divide fajita mixture evenly among tortillas. Fold.

Recipe Notes

*Green Chile thawing instructions: Thaw in microwave on “defrost” setting for immediate use.

Makes about ten-twelve ½ cup servings.

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New Mexico Hatch Green Chile Calabacitas Burritos

April 15, 2015 by David Hammitt Leave a Comment

New Mexico Hatch Calabacitas Burritos

Servings

7 6 oz.

Servings

7 6 oz.

New Mexico Hatch Calabacitas Burritos

Servings

7 6 oz.

Servings

7 6 oz.

Ingredients

2 Tbsp. vegetable oil
2 medium zucchini squash diced
½ cup onion diced
2 garlic gloves fresh, diced
1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
¾ cup frozen roasted corn
⅛ tsp. salt
⅛ tsp. black pepper
10-12 sweet cherry tomatoes quartered
Pinch BUENO® Mexican oregano
1 cup Monterey jack cheese shredded
7 BUENO® Grandma’s Original tortillas

Servings: 6 oz.

Units:

Instructions

Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
Add onion and garlic and sauté for 3 minutes.
Add green chile, corn, salt and pepper to zucchini mixture.
Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
Stir in tomatoes and a pinch of oregano (optional).
Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 Tbs. cheese.
Fold into burrito, tucking ends in. Makes 7- 6oz. burritos.

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Celebration Enchiladas

April 15, 2015 by David Hammitt Leave a Comment

Celebration Enchiladas

Servings	Prep Time
6 8 oz.	15 minutes

Cook Time

10 minutes

Servings	Prep Time
6 8 oz.	15 minutes

Cook Time

10 minutes

Celebration Enchiladas

Servings	Prep Time
6 8 oz.	15 minutes

Cook Time

10 minutes

Servings	Prep Time
6 8 oz.	15 minutes

Cook Time

10 minutes

Ingredients

3 Tbsp. vegetable oil
1 doz. BUENO® Corn Tortillas
1 28 oz. BUENO® Frozen Autumn Roast® Green Chile Sauce
1 cup onion chopped
2 cups cheddar cheese shredded

Servings: 8 oz.

Units:

Instructions

Preheat oven to 400°F.
Heat oil in a small skillet. Quickly fry one tortilla at a time on hot oil. Drain on paper towels.
Heat green chile sauce according to instructions on container. Remove from heat.
Sauté onion.
Dip one fried tortilla in warm sauce, remove, and place into small casserole dish.
Drizzle 2 Tbsp. sauce, 2 Tbsp. cheese and 1 Tbsp. onion over tortilla.
Repeat steps 2 through 3 until all 12 tortillas are used.
Sprinkle remaining onion and cheese over last tortilla.
Bake at 400°F for 10 minutes. Allow stack to cool slightly before cutting.
Use remaining chile sauce to drizzle over top of each serving.
Garnish liberally with shredded lettuce and diced tomato. Pinto beans optional.

Recipe Notes

Option: You may substitute 2 – 16 oz. jars BUENO® Flame Roasted Green Chile Sauce instead of Frozen Sauce.

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There’s a controversy whether the best Spanish Rice is moist or dry. This version is a favorite from the Baca family, wonderfully moist and delicious. This was Joseph Baca’s (founder of Bueno Foods) favorite dish.

Spanish Rice

Servings

8 4 oz. servings

Servings

8 4 oz. servings

Spanish Rice

Servings

8 4 oz. servings

Servings

8 4 oz. servings

Ingredients

1 Tbsp. vegetable oil
1 cup brown rice
2 tsp. vegetable oil
½ medium onion finely chopped
1 13 oz container BUENO® Frozen Autumn Roast® Green Chile
2 8 oz. cans tomato sauce
2½ cups water
1 tsp. salt
½ tsp. granulated garlic
¼ tsp. pepper

Servings: 4 oz. servings

Units:

Instructions

Heat 1 Tbsp. oil in a non-stick skillet over low to medium heat. Add rice and brown approximately 8 minutes or until rice turns a deeper brown.
In a separate saucepan, heat 2 tsp. oil over low heat. Sauté onion. Add frozen green chile. Cook 10 minutes (to at least 165ºF).
Blend in rice, tomato sauce and remaining ingredients. Bring to a boil.
Cover and simmer over warm to low heat for 1 hour, stirring occasionally.

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New Mexico Hatch Green Chile Calabacitas

April 2, 2015 by Bueno Foods Recipes

This perennial post-harvest favorite has been a staple in the diets of natives for hundreds, even thousands of years. The combination of native ingredients—squash, corn and chile combine perfectly to delight your taste buds year round.

New Mexico Hatch Green Chile Calabacitas

Servings

5 4 oz. servings

Servings

5 4 oz. servings

New Mexico Hatch Green Chile Calabacitas

Servings

5 4 oz. servings

Servings

5 4 oz. servings

Ingredients

2 Tbsp. vegetable oil
¼ medium onion finely chopped
1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
2 medium zucchini squash chopped (not peeled)
¾ cup frozen corn
2 cloves garlic minced
⅛ tsp. salt
⅛ tsp. pepper

Servings: 4 oz. servings

Units:

Instructions

Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
Add frozen green chile. Cook on low heat (minimum 165ºF) for 15-20 minutes.
Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
Add corn, garlic, salt and pepper.
Cook uncovered over low heat for 8 minutes or until squash is tender.

Recipe Notes

Watch how to make this on The BUENO® Kitchen.

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Tostadas de Verduras

April 2, 2015 by Bueno Foods Recipes

Tasty and filling. A favorite with vegetarian friends.

Tostadas de Verduras

Servings

8 8 oz. servings

Servings

8 8 oz. servings

Tostadas de Verduras

Servings

8 8 oz. servings

Servings

8 8 oz. servings

Ingredients

8 BUENO® Corn Tortillas
1 Tbsp. vegetable oil
3 cups cooked pinto beans drained
2 16 oz. jars BUENO® Green Chile Sauce
1 tsp. salt
½ tsp. granulated garlic
3 small tomatoes chopped
1¾ cups Monterey jack cheese shredded

Servings: 8 oz. servings

Units:

Instructions

Preheat oven to 350º. Place corn tortilla flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
Heat vegetable oil in large non-stick skillet.
Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
Spoon bean mixture onto each tostada shell.
Top with remaining heated green chile sauce, tomato and cheese.

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Frijoles (Pinto Beans)

April 2, 2015 by Bueno Foods Recipes

The perfect food eaten as a side dish or as the main meal with chile sauce.

Frijoles (Pinto Beans)

Servings

6 8 oz. servings

Servings

6 8 oz. servings

Frijoles (Pinto Beans)

Servings

6 8 oz. servings

Servings

6 8 oz. servings

Ingredients

1½ cups raw pinto beans rinsed
7½ cups water
2 tsp. vegetable oil
2 tsp. unbleached flour
¼ medium onion diced
1 tsp. salt

Servings: 8 oz. servings

Units:

Instructions

Place beans in pressure cooker. Add water. Secure lid.
Cook over medium-high heat for about 20 minutes or until cooker reaches a state of pressure. Continue cooking over low to medium heat for 45 minutes. (You may also cook beans in a crock pot on high for approximately 6 ½ hours or until beans turn reddish brown.) Release steam. Uncover.
Heat oil in small skillet. Add flour and stir until golden brown, making a roux.
Add roux, onion and salt to beans.
Cook uncovered over low heat for 15 minutes. Mash if desired.

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Chile con Papas (Chile With Potatoes)

April 2, 2015 by Bueno Foods Recipes

A favorite meatless dish often eaten during Lent when traditional Catholics abstained from meat dishes.

Chile con Papas (Chile With Potatoes)

Servings

4 8 oz. servings

Servings

4 8 oz. servings

Chile con Papas (Chile With Potatoes)

Servings

4 8 oz. servings

Servings

4 8 oz. servings

Ingredients

2 Tbsp. vegetable oil
4 small potatoes peeled and cubed
1 14 oz. container BUENO® Frozen Red Chile
3 cloves garlic finely minced
2 cups water
1 tsp. salt
½ tsp. BUENO® Oregano crushed

Servings: 8 oz. servings

Units:

Instructions

Heat oil in a non-stick skillet over medium heat.
Fry potatoes in oil, stirring frequently, until golden.
In a separate saucepan add frozen red chile and and cook about 10-15 minutes.
Once red chile is cooked, add garlic. Blend well.
Pour in water. Add potatoes, salt and oregano. Bring to a boil. Simmer for 15-20 minutes uncovered.

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Stuffed Sopaipillas

April 2, 2015 by Bueno Foods Recipes

The puffed pillow of fried bread called the sopaipilla was thought to be “invented” in Albuquerque over 200 years ago. A good thing made even better when stuffed with a wonderful bean and green chile sauce mixture.

Stuffed Sopaipillas

Servings

8 12 oz. servings

Servings

8 12 oz. servings

Stuffed Sopaipillas

Servings

8 12 oz. servings

Servings

8 12 oz. servings

Ingredients

Servings: 12 oz. servings

Units:

Instructions

Mix sopaipilla mix, oil and water together to make a smooth dough. Let stand for 20 minutes.
Meanwhile, in a non-stick skillet, warm the beans and 1 ½ cups of Green Chile Sauce over medium heat for approximately 20 minutes or until excess moisture evaporates.
Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
Roll out sopaipilla dough. Cut into 8 squares.
Heat shortening over medium heat. Place a square of dough one at a time in hot oil. Fry until golden brown on each side.
Split two seams of each sopaipilla with a paring knife. Stuff with bean mixture.Garnish with remainder of heated green chile sauce, tomato and cheese.

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Green or Red Chile Stew

April 2, 2015 by Bueno Foods Recipes

A hearty New Mexican delight on a cold winter night.

Green or Red Chile Stew

Servings

4 8 oz. servings

Servings

4 8 oz. servings

Green or Red Chile Stew

Servings

4 8 oz. servings

Servings

4 8 oz. servings

Ingredients

1 Tbsp. vegetable oil
½ lb. lean stew meat ½ in. cubed
3 small potatoes cubed
⅛ medium onion chopped
3 small tomatoes cubed
13 oz. container BUENO® Frozen Green Chile
OR 1 14 oz. container BUENO® Frozen Red Chile
2 cloves garlic minced
1 cup water
½ tsp. salt

Servings: 8 oz. servings

Units:

Instructions

Heat oil in 3 or 4 quart pot.
Add meat and brown over low heat for approximately 4 minutes.
Add potatoes and onion. Brown for approximately 4 more minutes, stirring occasionally.
Add frozen green chile. Cook for 15 minutes (to at least 165ºF).
Stir in tomato, garlic, water and salt. Bring to a boil.
Lower heat, cover and simmer for 20 minutes.

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Enchilada Casserole

April 1, 2015 by Bueno Foods Recipes

Although today you can find enchiladas stuffed with chicken, crabmeat or cottage cheese, this stacked red chile and cheese enchilada is the traditional New Mexican one.

Enchilada Casserole

Servings

6 8 oz.servings

Servings

6 8 oz.servings

Enchilada Casserole

Servings

6 8 oz.servings

Servings

6 8 oz.servings

Ingredients

3 Tbsp. flour
1 Tbsp. vegetable oil
6 Tbsp. BUENO® Special Reserve Chile Powder
Warm water
1 clove garlic minced
1 tsp. salt
Dash of BUENO® Oregano
1 doz. BUENO® Corn Tortillas
1 medium onion chopped
2 cups cheddar or longhorn cheese shredded
Vegetable oil for frying tortillas

Servings: 8 oz.servings

Units:

Instructions

Brown flour in 1 tablespoon oil. Add chile powder and blend in enough warm water to make a sauce of the thickness you desire.
Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
Quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
Dip each fried tortilla in above chile sauce, and place enough of the tortillas side by side in a casserole dish to cover bottom. Spread some chile sauce over tortillas. Sprinkle with onion and cheese. Add remaining layers of fried tortillas dipped in chile sauce, onion and cheese until all ingredients are used. Add remaining sauce on top or pour over individual servings.
Bake at 350 ° for 20 minutes or until cheese on top is melted.

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Burritos Buenos

April 1, 2015 by Bueno Foods Recipes

You won’t go away feeling hungry with this delicious and nutritious combination of beef and beans.

Burritos Buenos

Servings

6 6 oz. servings

Servings

6 6 oz. servings

Burritos Buenos

Servings

6 6 oz. servings

Servings

6 6 oz. servings

Ingredients

½ lb. ground beef lean
¼ medium onion chopped
⅛ cup water
¼ tsp. BUENO® Oregano crushed
1 tsp. granulated garlic