For Cinco de Mayo these grassfed beef burritos probably aren't very authentic, but they sure were good. I made some grassfed beef burritos for dinner recently, and of course I had to tell you all about it, even if I did just post a grass fed meatloaf recipe last week. It was so fast and easy, in fact, that I’m adding it to my “fast foods” list. Not only that, even the younger kids put these away and asked for more, so I’ll add it to our “family favorite meals” list, too. What a bonus, when a recipe makes both lists!
Grassfed Beef Burritos
- 1 pound ground beef (we use grass fed ground beef with heart from our farm) — here's where to get healthy pastured meats online if you don't have a good local source
- Chopped onions
- sea salt and pepper to taste
- 1/2 cup hot water
- homemade taco seasoning
- 1/2 cup organic ketchup (non-organic has HFCS), I was out of tomato sauce, but I think I liked this better!
- 1 can of organic refried beans — the kind at that link are even pre-soaked for less gas, easier digestion, and more nutrition!
Now you have your meat mixture all ready to put into tortillas with anything else you like – organic ingredients are best: lettuce, cheese, sour cream, chopped avocado, salsa, Kent likes Spanish rice inside his burritos, also try the probiotic salsa I told you about on Friday!
Did you make a real food recipe?
To make these grassfed beef burritos them even better:
I almost forgot, if you want to make them even more dreamy, then fill your tortillas, wrap it up as good as you can, and fry the sides in a pan with butter – it gives it a nice crisp! You could even make them into chimichangas if you have lard – just put enough in the pan to cover the bottom and when it’s hot, fry both sides until golden and crispy. Remember, traditional fats like butter and lard are good for you – it’s hard to believe, but true, and thank God! Read more at this page with posts on healthy fats.
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