Remember that slow cook Taco filling we made a while back? The point of the recipe was to provide us with Taco filling for then, with more for later. Well today is later.
Burritos seemed a logical choice for that big bag of well-seasoned meat stored in the freezer. And today made sense because it’s National Nevada Day. While most people (including me) might think Las Vegas when asked what comes to mind when you think of Nevada, there is so much more to Nevada than the strip. We lived in Las Vegas once upon a time. One of the things that I always found funny back then were the questions we got when we traveled. In casual conversation someone would ask where we called home. When told Las Vegas, the next question almost always was “In a casino?” or “So which casino do you work at?” People got the idea that Las Vegas was the strip and nothing more. We didn’t live in a casino. We didn’t work at a casino. I didn’t work at all, and Hubby was in Land Development, which in the 1990s was booming in Las Vegas. Even then, you didn’t have to drive very far from the Neon Lights to see the wild beauty that was the high desert.
Long before moving to Las Vegas, Hubby and I loved to drive out into the Northern Nevada Desert exploring old mining camps in and around Virginia City. Often we’d stop in a hole in the wall place for a giant burrito. It was so big, it really was a meal for two that had to be eaten with a knife and fork. So when I think Nevada, first I remember fonding the years we called Nevada home, and then I start to crave burritos. For me Nevada Day and burritos just make sense.
Slow Cooker Taco Filled Burritos
Meat Filling
1 bag reserved Slow Cooker Taco Meat Filling
1/2 lb Chorizo (optional)
Thaw meat filling in the refrigerator for at lease a full day. Once thawed, warm filling mixture in a large skillet over medium-low heat until simmering.
Note: If you are worried there might not be enough filling, cook up some quality Chorizo and add it to the Taco Meat. Better to have too much than not enough.
Nacho Cheese Sauce
1 can Cheddar Cheese Soup
1/2 cup Mexican Cheese Blend
2 tablespoons Taco Seasoning
Pinch Reaper Seasoning
2 teaspoons Jalapeño Pepper Sauce or to taste
Empty can of soup in a small sauce pan. Add shredded cheese, seasonings and pepper sauce. Gently warm over medium-low heat until bubbling.
Burritos
4 thin 12-inch Flour Tortillas
3/4 cup Sour Cream
Parmesan Cheese as desired
Warm tortillas in a large skillet or griddle with just a little butter until warm, soft and easy to roll.
Lay a tortilla on a flat work surface. Spread about 4 tablespoons of Nacho Cheese Sauce over the entire tortilla. Dollop about 4 tablespoons of sour cream down the center. Top sour cream with about a cup of meat filling.
Fold tortilla over the filling, tucking in the sides. Roll tightly to encase filling completely. Lightly grill burritos on the griddle until golden. Serve with Spanish Rice and your favorite Margarita.
Have mercy on me, O God, in Your goodness;
in the greatness of Your compassion wipe out my offense.
Thoroughly wash me from my guilt
and of my sin cleanse me.
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