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Chicken Burritos I Recipe


2 tablespoons olive oil

1 small onion, quartered

2 cloves garlic, minced

1 tablespoon taco seasoning

1 (2.25 ounce) can sliced water chestnuts

2 (16 ounce) cans pinto beans, drained

1 (16 ounce) can whole kernel corn, drained

1 (4 ounce) can cream-style corn

1 (4 ounce) can diced tomatoes with green chile peppers

1 (6 ounce) can cream-style beans, drained

1 teaspoon salsa (optional)

1 lemon, juiced

1/4 teaspoon ground cumin

1 cup shredded Cheddar cheese


Heat olive oil in a large skillet over medium heat. Fry onion and garlic in oil until golden. Stir in taco seasoning and water chestnuts; cook 3 minutes. Stir in pinto beans, corn, cream-style corn, diced tomatoes with green chiles, cream-style beans, cream-style beans, salsa, lemon juice and cumin. Pour into 13 1/2-qt. slow cooker.

Stir corn syrup, chicken stock, Cheddar cheese and tamarind paste into slow cooker. Add water to cover. Cook 5 to 7 minutes on high heat, or until slightly thickened. Serve burrito at least 2 hours before serving.


Rhondo Brock Follor writes:

⭐ ⭐ ⭐ ⭐ ⭐

Pecans are so good and so simple to make! I followed the recipe exactly and they were commercially sold as fresh as I could find them but otherwise looked very fresh and healthy. I would give this 5 stars, but I will keep searching for the right pecans.