#beef cheddar melt

[tittyinfinity]

shoveling down chimichangas at 6am because woke up a 3:30pm yesterday and then didn't eat til now

[stumblngrumbl]

[duranduratulsa]

90's Fest Fast Food of the day: Arby's Melt with Cheddar #food #foodporn #sandwich #roastbeef #arbysmelt #arbysmeltwithcheddar #90s #90sfest #durandurantulsas3rdannual90sfest

[poughkeepsies]

I'm usually not that much a foodie but right now I'm trying to fall asleep faster so tomorrow can come faster and I can eat the caramel ice cream I just realized I have

[miss-floral-thief]

Smells good at least

[cravefoodie]

🌮🎉 Birria Enchiladas 🎉🌮

Ingredients:

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 large onion, chopped

4 garlic cloves, minced

2 cups beef broth

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 chipotle pepper in adobo sauce

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

For the Enchiladas:

12 corn tortillas

2 cups shredded cheese (such as Monterey Jack or cheddar)

1/2 cup chopped fresh cilantro

1/2 cup chopped red onion

Lime wedges for serving

Instructions:

Prepare the Birria:

In a large pot or Dutch oven, add the beef chunks, chopped onion, and minced garlic. Pour in the beef broth.

In a separate saucepan, add the dried guajillo and ancho chiles. Cover with water and bring to a boil. Once boiling, remove from heat and let them soak for about 15 minutes until they soften.

Transfer the softened chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika to a blender. Blend until smooth.

Pour the blended sauce into the pot with the beef. Season with salt and pepper.

Cover and simmer on low heat for about 3 hours, or until the beef is tender and easily shreds with a fork.

Assemble the Enchiladas:

Preheat your oven to 350°F (175°C).

Warm the corn tortillas in a dry skillet or microwave to make them pliable.

Fill each tortilla with shredded birria beef and a sprinkle of cheese. Roll up the tortillas and place them seam-side down in a baking dish.

Pour the remaining birria sauce over the top of the enchiladas. Sprinkle with more cheese.

Bake the Enchiladas:

Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

Serve:

Garnish the enchiladas with chopped fresh cilantro and red onion.

Serve with lime wedges on the side.

Enjoy your delicious Birria Enchiladas! 🌮💥

[notskinnyyenough]

recipes for when you think you're about to binge (and crave something that isn't only veggies !!!!)

and its okay to eat when you need it babe <3

personally i can't live without potatoes or pasta so here are some good alternatives to please yourself !!

Potatoes and sweet potatoes (225 cals)

2 potatoes (180g)

1/2 sweet potato (75g)

peel the potatoes and cut them in little cubes (same with the sweet potato). Add spices bc they could make a boring meal a chief's kiss one!! I personally add salt, paprika, rosemary and thyme

bake for 20min at 180°C

Sweat potato nugget (recipe is for 2 parts, one is 178 cals)

1 sweet potato (150g)

bacon (40g)

honey (10g)

tomato paste (75g)

peel the potato and cut it in cubes of about 2-3cm, then roll them in the tomato paste. roll the slices of bacon around it, and use a spoon to add a little bit of honey on top

bake at 180°C for 25min

Pasta gratin (recipe is for 2 parts, 1 is 393 cals)

pasta (160g)

cream cheese light (100g)

tomatoes (150g)

cook the pasta in a pot. once they're cooked, add the cream cheese and the slices tomatoes in it and mix. you can add spices

bake in the oven for 10min at 200°C

Pizza on the stove (312cals)

tomatoes (25g)

1/2 mozzarella (62g)

1 tortilla (40g)

tomato sauce

cut the mozzarella and the tomatoes. Put the tortilla in a pan and let it on low heat (do both sides). once both sides are heated up, add the tomato sauce, the mozzarella and the tomates (I also add thyme in the sauce). cover the pan with the lid and wait until the cheese has melted (about 5-6min)

Cauliflower but better (201 cals)

cauliflower (90g)

mozzarella light (100g)

cook the cauliflower in a pot with water. add spices (salt, pepper, paprika, thyme..) once they're cooked, put them in a dish, add the mozzarella on top of it and bake for 10-15min at 180°C

Cheeseburger salad (577 cals)

minced beef (112g)

tomatoes (60g)

pickles (12g)

mustard (7g)

vinegar (4ml)

salad (56g)

mayonnaise (28g)

grated cheddar (25g)

cook the beef in a pot for 6-8min. add salt and pepper if you want. once its almost cooked, add the cheddar so it'll melt a bit

cut the salade, the tomatoes and the pickles. For the sauce, mix the vinegar, the mustard and the mayonnaise.

put everything in a bowl and mix !

chocolate smoothie (305cals)

banana (150g)

almond milk (200ml)

cocoa powder (30g)

ice

mix everything in a blender and enjoy !!

scrambled eggs (230cals)

1-2 eggs (105g)

milk (12ml)

ham (12g)

spinach (12g)

olive oil

in a bowl, mix everything together. add spices if you want, and cook in a pot until its done

zucchini pizza (278 cals)

zucchini (230g)

tomato sauce (50ml)

mozzarella (50g)

cut the zucchini in slices of about 1.5-2 cm. add the tomato sauce on it, then the mozzarella. add spices if you want, cook for 8-11 min in the oven at 200°C

I probably will add some more later !! enjoy it <3

[foodffs]

Beefaroni is a tasty combination of browned ground beef, onion, garlic, and macaroni noodles in a tomato base seasoned with paprika and chili powder, all smothered in melted cheddar cheese. Both adults and kids love this comfort food. 

[mokkkki]

deadpool's chimichanga recipe <3 

this is the guide for the chimichangas wade makes in chapter 38 of the tangled web we weave, and it happens to be something ive been making these past months, so i thought id share the recipe <3

this recipe was originally gotten from my cousin, and i experimented and changed it over time. i am in no way a chef. but deadpool is, so please enjoy!

ingredients for the chimichanga filling:

1 pound ground beef (you can marinate it overnight in in a mixture of lime juice, garlic, and your favorite spices) 

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

3 jalapeño pepper, seeded and minced (3 cause i like it spicy! adjust to your spice preference)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

salt and pepper, to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (i prefer fresh, but frozen also works)

1 cup shredded cheddar cheese

vegetable oil, for frying

ingredients for the guacamole:

2 ripe avocados, peeled and pitted

1/2 small onion, finely chopped

1 small tomato, diced

1 clove garlic, minced

1 jalapeño pepper, minced (adjust to your spice preference)

juice of 1 lime

salt and pepper, to taste

ingredients for tortillas:

2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup warm water

3 tablespoons vegetable oil

ingredients for serving:

sour cream

salsa

chopped fresh cilantro

lime wedges

(optional) pickled red onions 

instructions:

one. prepare the guacamole:

in a bowl, mash the avocados with a fork until mostly smooth.

stir in the chopped onion, diced tomato, minced garlic, minced jalapeño, and lime juice.

season the guacamole with salt and pepper to taste. cover with plastic wrap, pressing it directly against the surface of the guacamole to prevent browning, and set aside.

two. prepare the chimichanga filling:

in a large skillet, heat a tablespoon of vegetable oil over medium-high heat.

add the chopped onion and minced garlic and sauté for 2-3 minutes until they become fragrant and translucent.

add the ground beef and cook, breaking it apart with a spoon, until it's browned and cooked through. drain any excess fat if needed.

stir in the diced red and green bell peppers, minced jalapeño, chili powder, cumin, paprika, salt, and pepper. cook for another 2-3 minutes until the peppers start to soften.

add the black beans and corn kernels to the skillet, cooking for an additional 2-3 minutes to heat them through.

remove the skillet from heat and stir in the shredded cheddar cheese until it's melted and the filling is well combined.

three. make the tortillas (ones from supermarket work too ofc):

in a mixing bowl, combine the flour and salt.

add the warm water and vegetable oil to the dry ingredients and mix until a dough forms.

knead the dough on a floured surface for a few minutes until it becomes smooth.

divide the dough into 4 equal portions and roll them into balls.

flatten each ball into a thin circle using a rolling pin.

heat a skillet over medium-high heat and cook each tortilla for about 1-2 minutes on each side, or until they puff up and have golden spots. keep them warm in a clean kitchen towel.

four. assemble the chimichangas:

lay out the large flour tortillas on a clean surface.

spoon an equal amount of the chimichanga filling onto the center of each tortilla.

fold in the sides of the tortilla and then roll it up tightly, creating a burrito-like shape.

five. fry the chimichangas:

in a large, deep skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches around 170°c.

carefully place the chimichangas seam side down into the hot oil using tongs.

fry the chimichangas for about 2-3 minutes per side, or until they are golden brown and crispy.

use tongs to remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil.

(for extra crispiness, you may double fry) 

six. serve:

serve the chimichangas hot, topped with a generous dollop of guacamole, sour cream, salsa, chopped cilantro, pickled red onions, and a lime wedge on the side.

seven. eating: 

gather your friends

get comfy 

get hydrated (i like to make hibiscus or tamarind agua fresca w it, or a good, green ice tea) 

and enjoy <3 

[recipeshub24]

𝙂𝙧𝙤𝙪𝙣𝙙 𝘽𝙚𝙚𝙛 𝘾𝙖𝙨𝙨𝙚𝙧𝙤𝙡𝙚 recipe 

𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎: 1 pound ground beef 1 can (10.75 ounces) condensed cream of mushroom soup 1 cup sour cream 1 package (about 6 ounces) wide egg noodles 1 cup shredded cheddar cheese Salt and pepper, to taste Optional: chopped parsley for garnish 𝙄𝙉𝙎𝙏𝙍𝙐𝘾𝙏𝙄𝙊𝙉𝙎:: Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or casserole dish with cooking spray or butter. Cook the Noodles: Cook the egg noodles according to the package instructions until they are just al dente. Drain and set aside. Brown the Ground Beef: In a large skillet, cook the ground beef over medium heat until it is browned and no longer pink, breaking it apart with a spoon as it cooks. Drain any excess grease from the skillet. Combine Ingredients: In a large mixing bowl, combine the cooked ground beef, condensed cream of mushroom soup, sour cream, and cooked egg noodles. Season with salt and pepper to taste. Stir until everything is well combined. Assemble the Casserole: Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Serve: Once the casserole is done baking, remove it from the oven and let it cool for a few minutes

[teecupangel]

I suddenly remembered that one line from Desmond as Al Mualims daughter ask where Desmond was craving a cheese burger and Al Mualim sent Assassins to find it and it got me thinking so I searched up if it was possible but all I got were from the middle ages so I wanna know your take if a cheese burger can be made during that time

The Desmond is reborn as Al Mualim’s daughter post, the “I misunderstood the ask so now Al Mualim has a wife oops” follow up idea and its sequel, the “Eli POV”, for those curious.

Okay, so there’s a lot of variations of the cheeseburger. For the sake of analyzing if it’s possible to recreate a cheeseburger in 12th century Levant, let’s go for the ‘basics’:

Bun

Cheese that can be melted

Patty (ground beef)

Lettuce

Tomato

Onion

Pickles

Sauce

Let’s start with the parts that needs to be 'prepared':

Buns can easily be recreated with flour, yeast, milk, egg, sugar, salt and butter or oil. Sesame seed that will sprinkled on top is optional but can be gotten in Egypt since they seemed to have it during Ptolemaic period as ‘sesemt’.

Patty can be prepared using ground beef (I’m sure Al Mualim would have no problem getting novices/recruits to chop the beef enough for it to be grounded, good luck, you poor boys), salt, ground black pepper, egg and dry bread crumbs. The lost ancient port city of Muziris is said to have exported black pepper to Levant.

Salt for both the buns and patty is possible to get during that time as well. It’s gonna be expensive though XD

Now, for the other ingredients:

Lettuce – it’s originally farmed in ancient Egyptians so they can find this easily.

An onion variation/ancestor has been noted in Iran so they can contact Alamut for this.

Cucumber for the pickles is available in India and other East Asian countries so their best bet would be the Silk Road. Pickling would need vinegar which should be available already by that time (vinegar has been available since alcohol brewing has been a thing… maybe…) (this needs salt as well)

Tomato – They’d need to sail to America for this one. Time to get into contact with Ratonhnhaké:ton’s tribe, I guess. XD

The sauce though is a bit complicated. Cheeseburger usually use thousand island for the sauce but that would mean ketchup and mayonnaise. Ketchup needs tomato as well so… yeah. (of course, the sauce can be something else but then… it won’t be a classic cheeseburger if it’s not at least mayonnaise and homemade mayonnaise is… uuuhh… good luck, novices and recruits)

Now… the cheese…

American cheese is… well… sorta maybe impossible? XD

It would be too much to try and create even a Swiss or Cheddar cheese for this one so what will make or break this cheeseburger endeavor will be the cheese.

It needs to be a type of cheese that can be melted…

Or…

Well…

They do have the Apple so they can cheat it to learn how to make that kind of cheese themselves XD

(all information taken from wikipedia)

[clairethecutepup]

Nacho Cheese Sauce Recipe

Have you ever wanted to make your own cheese sauce, so you too can enjoy nacho, just like our favorite goats? … Or, so you can really just enjoy cheese sauce and nachos in general?

Then look no further! I’ve made a personal cheese sauce recipe, with help from my step-father, and I’ll happily share it with you. So, gather your ingredients and remember to look out for Alexis. We all know she has a habit of nacho-thievery and hoarding…

---

Ingredients:

*Butter

*Flour

*Shredded Cheese, your choice on what kind (I recommend sharp cheddar, to make the next ingredient a better complementor!) 

*Apple Cider Vinegar

*Milk, your call again-- including powdered or natural (make it a larger amount than your prepared cheese, just to be safe)

*Optional: Jalapenos, Beef, whatever you want to add on if you want more than cheese…

-Note: I recommend at least one cup of cheese, and thus one tablespoon of butter and flour, if you’re going for one simple bowl or plate. If you’re planning on making multiple plates/bowls or a larger portion for yourself, it’ll be easiest to keep it on a “1 ‘Cheese’ cup per 1 ‘Flour/Butter’ Tablespoon” basis.

Directions:

1. Depending on how much you want, prepare either a frying pan or sauce pot. If it’s just a single serving of nachos or a basic cup of cheese, then go ahead and use a pan. Set it to low heat, as to avoid potentially burning/curdling the cheese.

2. Apply your amount of butter, letting it melt thoroughly and coat the entire appliance. Apply your amount of flour next, stirring it together. It will appear clumpy and all, as you’ve yet to add the milk. A rubber spatula is advised as your stirring tool, since it’ll also make it easier to scoop off any cheese from the inner sides of your pan/pot.

3. Begin adding milk. Do NOT get cocky, as too much milk will turn it into a dip or full-on soup instead. Pour slowly and mix it, and only add more milk until you finally have the appropriate and smooth roux for the cheese. You’ll know it’s ready when you see it, since the buttery/floury clumps will essentially become a flimsy and liquid pancake.

**Note: you NEED the roux, when it comes to melting the cheese. Without it, the cheese will clump up and be hardened, so it’s very vital you increase any butter/flour amounts to better suit higher cheese inclusion.

4. When the roux seems ready, add cheese-- slowly and reasonably. Adding too much cheese at once can risk it being improperly melted and thus cause clumps. Try sprinkling the cheese around, from a measuring cup ideally, then stir that amount into a melted state. Repeat until all desired cheese has been melted.

5. If done right, you’ll be looking at a melted and smooth, creamy-looking puddle of your desired sauce. Now’s the ideal time to throw in whatever other ingredients you desire, alongside the apple cider vinegar. It’s your call on how much you want in the sauce, but ensure you can at least taste said vinegar a little because the sour ting compliments the cheese nicely-- especially sharp cheddar.

6. Either pour the cheese over some chips or just keep the prepared cheese separate for “dipping nachos.” Make sure to scrape off the stubborn goop that wants to remain inside the cookware-- and especially start washing and soaking the pot/pan! You don’t want to struggle with dried cheese sauce.

Then, voila, you’ve got your own brand of nachos! Now, you can play Corn Kidz 64 while keeping your energy up properly, or having nachos to experience other entertainment with or just as a lone snack/meal.

[sweethoneyrose83]

Can you do a Sundrop themed El Chip's food item?

Sundrops Sunrise Cheesy Quesadilla

Ingredients:

2 large flour tortillas

1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

Optional: sliced vegetables (bell peppers, onions, tomatoes)

Optional: cooked chicken, beef, or beans

💛💛💛💛💛💛💛🌈🌈🌈

Instructions:

Prepare the filling If using any additional ingredients like vegetables or meat, ensure they're cooked and ready to use.

Heat the skillet Place a skillet over medium heat and let it warm up.

Assemble the quesadilla Place one tortilla in the skillet. Sprinkle half of the shredded cheese evenly over the tortilla. Add any other ingredients on top of the cheese, if desired. Then, sprinkle the remaining cheese on top.

Cover with the second tortilla Place the second tortilla on top of the cheese and other fillings.

Cook the quesadilla Let it cook for about 2-3 minutes until the bottom tortilla starts to turn golden brown and crispy. Use a spatula to flip the quesadilla and cook the other side for another 2-3 minutes until the cheese is melted and the tortilla is crispy.

Remove the quesadilla from the skillet and place it on a cutting board. Cut it into wedges and serve immediately with salsa, guacamole, or sour cream on the side. Enjoy!

[foodshowxyz]

Korean Bulgogi Quesadillas

Yields: 4 servings Prep Time: 20 minutes Cook Time: 15 minutes

Ingredients:

Bulgogi Marinade:

1 lb thinly sliced beef (sirloin, ribeye, or other tender cut)

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons sesame oil

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon grated ginger

1/2 teaspoon black pepper

Quesadillas:

8 large flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 cup kimchi, drained and chopped

1/4 cup gochujang sauce (optional, for a spicy kick)

2 green onions, thinly sliced

For Serving (optional):

Sour cream

Sesame seeds

Instructions:

Marinate the Bulgogi: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add the thinly sliced beef and toss to coat evenly. Marinate for at least 30 minutes, or ideally overnight in the refrigerator.

Cook the Bulgogi: Heat a large skillet over medium-high heat. Add the marinated beef and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove beef from skillet and set aside.

Assemble the Quesadillas: Lightly warm a tortilla in a dry skillet over medium heat. Sprinkle with a layer of mozzarella and cheddar cheese. Top with some cooked bulgogi, kimchi, and a drizzle of gochujang sauce (if using). Sprinkle with green onions. Fold the tortilla in half.

Cook the Quesadillas: Place the folded quesadilla back into the skillet. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted.

Repeat: Continue with the remaining tortillas and fillings.

Serve: Cut the quesadillas into wedges and serve immediately with your favorite toppings like sour cream and a sprinkle of sesame seeds.

Tips:

Customize it: Add other vegetables like bell peppers or onions to your bulgogi.

Spice it up: For more heat, increase the amount of gochujang or add red pepper flakes.

Get creative with cheeses: Experiment with other melting cheeses like Oaxaca or Monterey Jack.

[recipes-by-sv]

Philly Cheesesteak Sliders: A Delicious Party Appetizer

These Philly Cheesesteak Sliders are a fun and flavorful appetizer perfect for any party or gathering. The combination of tender steak, sautéed vegetables, and melted cheese on soft slider rolls creates a mini version of the classic Philly cheesesteak that is sure to please everyone.

Ingredients:

1 lb thinly sliced ribeye steak

1 green bell pepper, thinly sliced

1 onion, thinly sliced

12 slider rolls

1 cup shredded provolone cheese

2 tbsp olive oil

2 tbsp butter, melted

1 tbsp Worcestershire sauce

½ tsp garlic powder

½ tsp onion powder

Salt and pepper to taste

Optional: mayonnaise or other condiments

Instructions:

Preheat oven to 350°F (175°C).

Heat olive oil in a large skillet over medium-high heat. Add sliced onion and bell pepper, cooking until softened.

Add thinly sliced ribeye steak to the skillet. Season with salt, pepper, garlic powder, and onion powder. Cook until the steak is no longer pink, then stir in Worcestershire sauce.

Cut slider rolls in half horizontally and place the bottom halves in a greased baking dish.

Layer the steak mixture evenly over the bottom halves of the rolls. Sprinkle shredded provolone cheese on top.

Place the top halves of the slider rolls over the cheese and brush with melted butter.

Cover the baking dish with foil and bake in the preheated oven for 10-15 minutes, until the cheese is melted and the rolls are slightly crispy.

Remove from the oven, cut into individual sliders, and serve hot.

Tips:

For a cheesier experience, use a combination of provolone and cheddar cheese.

You can substitute the ribeye steak with another type of thinly sliced beef, such as flank steak or skirt steak.

If you don't have slider rolls, you can use small hamburger buns or even slices of French bread.

These Philly Cheesesteak Sliders can be served with a variety of dipping sauces, such as mayonnaise, ketchup, or mustard.

They are also a great option for a quick and easy lunch or dinner.

Enjoy these delicious and crowd-pleasing Philly Cheesesteak Sliders!

[jakey-beefed-it]

Jake's Relatively Low-Spoons Burrito Recipe

AKA "Burrito Glop" but I promise it's tasty

You're gonna have to eyeball quantities for your own needs- if you're only cooking for yourself you might wanna make like a can of beans and a cup of rice. If you're cooking for an army, you know, more than that. The whole thing takes like 10 minutes of actual cook time, maybe 5-20 minutes or prep time depending on if you do the 'fancier' method.

You will need:

rice, and a means of cooking rice

a pot

a pan

tortillas (the bigger the better)

beef (stir-fry strips ideal)

refried pinto beans (can sub with black beans if you're feeling more authentic)

shredded cheese ('mexican style' or 'tex-mex' mixes prefered, otherwise some combo of cheddar and monterey jack and mozzerella is fine)

seasonings of your choice

You're gonna scoop out your refried pinto bean glop into the pot, setting the heat to medium and stirring occasionally until it gets hot throughout. Then you're gonna add the cheese and any seasoning you like to the beans, stirring it all in until it's uniformly distributed and the cheese is melted in. This will be an unholy mess of cheesy beans, and if you're not used to it, it might not LOOK appetizing, but it's good. For seasoning, I personally like to use a hefty amount of garlic (powder or flaked for ease), a hefty amount of hot sauce called Cholula (specifically chipotle flavor; it's not hot so much as it is flavorful imo), and a good squirt of lime juice (fake is fine).

Alternately you can just do this entire step in the microwave. Takes like 3 minutes to heat up the beans. Mix in the cheese and seasoning. It's not as good but the difference is negligible and I'm all about cutting corners.

You're gonna make your rice. I recommend you mix in roughly one tablespoon of caldo de tomate/tomato bullion per cup of rice, so it's more 'spanish rice' than just plain old rice, but you do you. Minute rice or equivalent for the microwave works great, but use whatever rice you've got. Personally I like basmati and we've usually got some lying around, and while it's a slightly nontraditional choice for Mexican food, I have looked upon the Throne of Heaven and found it empty. So the good news is, there is no one to judge me.

You're gonna heat up your tortillas. If you've got a gas stove, you can do this directly on the range if you've got calloused fingers like a proper abuelita. If you've got an electric stove, you're gonna want to do this in the pan.

You're gonna drop a bit of butter into the hot pan, let it coat the whole thing, then drop in your beef. I like to buy the strips of stir-fry beef and cut them into like, half-inch/1.5 centimeter long strips. Stir the beef around a bit. If you're like me, drop in some lemon pepper seasoning, some more lime juice, maybe some chilli powder if you want a bit of kick. Once you've flipped the beef so that most of it's been more or less cooked on both sides, you're gonna want to cover the pan to finish it off. Then drop the beef into the cheesy beans glop and stir it around.

I drop the juice from the beef in, too- butter, melted fat, lime juice, and all. Just stir it into the beans until no more liquid is visible. But that's optional.

Don't have the spoons for cooking beef? Throw some pre-cooked canned beef into the beans while they're hot. Stir it around a while. Boom. Or sub with pork or chicken or goat or whatever.

Man, goat is delicious, I miss living in southern California where I could get goat somewhat regularly.

You glop your bean/cheese/meat mixture onto the tortillas, then layer them over with rice. Alternately, you can mix the rice in first and then lay it all out at once. The rice helps absorb some of the saltiness from most cheeses, and it helps a good amount with the burrito's structural integrity.

I can't tell you how to fold a burrito very well via text, if you don't already know. Worst case scenario I guess you can eat it with a fork.

I like to make a heaping amount, serve everybody two big burritos minimum, and then put the rest in the fridge to be reheated for leftover burritos the next day, but you do whatever you like, I'm not your mother.

You can store the bean/cheese/meat glop and the rice in two separate containers if you are wrong my sister, or you can dump it all in one bowl for easier serving the next day. You sexy no-spoon genius.

If you wanted a vegetarian option you could just leave out the beef. If you wanted a vegan option I'm not sure how you'd help the beans stick together without cheese but maybe you have an idea.

Enjoy! And if you don't actually enjoy it... well, you're weird, but I still love you. Go eat something you do enjoy.