1 pound taco meat (seasoned and cooked)
1 cup cooked white rice
1/2 cup shredded cheese
1/4 cup salsa
4 burrito-sized flour tortillas (10”)
extra salsa for dipping/serving
Fill each flour tortilla with 1/4 of the taco meat, rice, cheese and salsa. Roll halfway, fold over ends and continue rolling into burrito. Wrap the burrito in foil.
Cook the burrito over smoldering coals farther from the main flame for 3 minutes, flip and continue cooking for 3 additional minutes. Remove from heat. Allow to cool slightly and serve with salsa or other favourite dipping sauces (pico de gallo, guacamole, sour cream, etc.).
Note: You can prepare the taco meat ahead of time and freeze it. It acts as ice, keeping your cooler cold, and by Day 2 or 3 it’ll be nearly thawed and ready to be scooped into your burritos and tossed on the grill. Easy to assemble and perfectly melted and just slightly crisp after cooking, these burritos are a campfire favorite.
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Everyday Sisters' Sharing Sundays: Mexican