Best 6 Ranch Salsa Burrito Stackems Recipes

CHICKEN BURRITOS WITH PINEAPPLE SALSA

Steps:

• In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water. Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour.
• While the chicken is cooking, make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.
• Remove the chicken and allow it to cool. Strain the cooking liquid and reserve it and the onion for the round 2 recipe, tortilla soup. When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. Save 1 cup of meat for the tortilla soup.
• Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat.
• Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa.

RANCH SALSA BURRITO STACK'EMS

Steps:

• 1. Preheat your oven to 300* and cut your tortillas into circles by using a cookie cutter or a large glass. I used the rim of a coffee mug. Make sure that your circles are bigger than the circles of your cupcake tin. Press the tortilla into the mold and place in the oven for 25 minutes. I was able to get 5 circles out of one large tortilla.
• 2. With the remaining bits of tortilla, I sliced up and sprinkled with a dash of olive oil and a couple sprinkles of the left over taco seasoning and garlic salt. I then put them on some tin foil and put them in the oven with the shells.
• 3. Put the beef slices into a deep fry pan and cook about half way through. While this is cooking start making your Spanish rice per directions on package.
• 4. When the beef is half cooked turn to low and WITHOUT draining add the peppers, onions and half the package of taco seasoning. Let this cook slowly while your rice is cooking. Also add the 1/3 cup of water.
• 5. Mix up the ranch salsa, it is 1 tablespoon of ranch to 2 tablespoons of salsa.
• 6. Stuff a shell with rice and then a dollop of the ranch salsa. Take another shell and put the beef and veggie mix in it with some lettuce, another helping of ranch salsa and you can top with the tortilla strips you also baked. Stack the beef stuffed shell on top of the rice shell, it should stick nicely.
• 7. Serve with an ice cold Margarita and enjoy!!
• 8. *These are fun because you can bite into them together or you can take them off in layers!!*

SALSA RANCH CHICKEN WRAPS

Steps:

• Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling. , In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.

BEEF AND SALSA BURRITOS

Steps:

• 1. In large nonstick skillet, brown ground beef over medium heat 8 to minutes or until no longer pink, stirring occasionally.
• 2. Pour off drippings. Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through.
• 3. Remove from heat and stir in cheese. To serve, spoon ½ cup beef mixture in center of each tortilla.
• 4. Fold bottom edge up and over filling; fold right and left sides to center, overlapping edges.
• 5. Makes 7 burritos.
• 6. Enjoy the full recipe with details @ http://goo.gl/RREGtm

THE GREAT BURRITO STACK

Steps:

• Heat oven to 425ºF.
• Mix first 4 ingredients until well blended; spread onto tortillas. Place 1 tortilla in 13x9-inch dish sprayed with cooking spray; top with 1/4 each of the cheese, corn and onions. Repeat layers 3 times; cover.
• Bake 25 to 28 min. or until heated through.
• Top with tomatoes and sour cream. Cut into wedges.

BEEF AND SALSA BURRITOS

Steps:

• In large skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally.
• Pour off drippings.
• Season beef with chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Stir in spinach and salsa; heat through.
• Remove from heat; stir in cheese.
• To serve, spoon approx 1/2 cup beef mixture in center of each tortilla.
• Fold bottom edge up over filling; fold sides to center overlapping edges.