In order to not be completely boring in what I cook at home, we do Mexican night every other week or so.   While I’m okay with plain old taco’s, hubby likes a fancier flavor profile.   Since I have to make all the fancy fixin’s to meet his taste, I try to make plenty of extra so that I have easy lunches and dinners later.


  • 2 lbs ground beef
  • 2 packets of taco seasoning (or homemade equivalent)
  • 1 box zataran’s Spanish rice (or homemade equivalent)
  • 2 cans black beans (or dried bean equivalent, soaked and cooked)
  • 3 packages of  shredded mexican 4-cheese blend
  • ~24 tortillas
  • 3-4 jars of enchilada sauce – depending on coverage desire

Start cooking rice per package/recipe directions.   Brown ground beef; drain fat.   When rice is finished cooking, get out tortillas and layer toppings in the following order:  beans, meat, rice, cheese.   Fold into burritos.   Place 6-8 in a 9×13 pan and cover as desired with enchilada sauce.

Wrap remaining burritos tightly with plastic wrap or aluminum foil (or both if foil gives you the willies).   Place in freezer bag and suck the air out.    They keep for about 2 months without getting funky.   You can either portion out the cans of enchilada sauce and put it in a snack-sized plastic baggie, or just keep it in your pantry.  I find that I can fit 6 burritos in a gallon freezer bag and I only use the sauce if I’m cooking a pan of them for dinner.   I don’t bother when I’m cooking one for lunch :).

To cook, remove plastic wrap (if used) and put in toaster oven at 350 for approximately 30 minutes.    Check to be sure it doesn’t burn.   If you pull out a whole pan’s worth, put them in the oven like you would if they were fresh and cook for an hour.   Top with enchilada sauce and more cheese (optional).



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