Frozen Burritos

Lime Cilantro Rice

3 cups water

1 T & 1 1/2 t butter

1 1/2 cups long grain white rice

3 T lime juice

3/4 cup cilantro

Bring water to boil, stir in the butter and rice into the water.  Cover, reduce heat to low and simmer runtil the rice is tender about 20 minutes.  Stir in the lime juice and cilantro just before serving.

Buttermilk Dressing

submitted by Melanie

3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed

Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.

Frozen Burritos
 thesisterscafe.com

1 ½ lbs hamburger (I used Chuck Roast)
1 onion, chopped
1 tsp garlic salt
a few grinds of pepper
1 (31 oz) can refried beans
1 (7 oz) can chopped green chilies
1 (about 10 oz) bottle mild red taco sauce
Half of a 10-oz can green enchilada sauce (or you can use about 5 oz from a bottle of green taco sauce)
¾ tsp cumin
¼ c. Pace chunky salsa
24 large flour tortillas
1 to 1 ½ lb shredded cheddar cheese

Brown hamburger with onion and drain excess grease.  Add remaining ingredients except tortillas and cheese and heat through.  (You may add salt to taste.) Lay out tortillas and divide meat mixture and cheese among them.  Roll up in plastic wrap, place in gallon-sized ziplock freezer bags, and freeze.
To serve, place one wrapped frozen burrito on a plate and microwave for 1 ½ minutes or so. Using kitchen shears, slice through the plastic wrap along the length of the burrito and discard. (If you discover the middle is still cold, heat it up a little more in the microwave.)