Brown Dog Burritto’s/Tacos
These are fantastic. You’ll want to make them every other week. So the best thing to do is double the recipe and freeze the extra.
1 lb. ground chicken, turkey, or lean beef
1 onion finely chopped
1 can (15 oz.) canned tomato sauce
1 can (14.5 oz.) petite diced fire-roasted tomatoes
1 tbsp. extra virgin olive oil
2 garlic cloves, minced
2 tbsp Brown Dog Riba Riba™ blend
1 tbsp. adobo sauce from 1 can chipotle pepper in adobo sauce
1 chopped chipotle pepper from can - you can freeze the extra chipotles for another time.
OPTIONAL: 1 can of Navy beans for a little extra fiber
Garnish: dollop of sour cream and fresh cilantro
Note: This mixture freezes really well if you want to make a big batch
Heat oil in medium skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in ground meat and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomato sauce, chopped tomatoes, chipotle pepper, adobo sauce, and Brown Dog blend. Simmer uncovered until thickened, about 10 minutes. Season with salt to taste. Use as filling in soft or hard taco shells or flour tortillas.
I use Scoops and serve these as appetizers. People can’t get enough of them!