The Macho Taco Burrito!

20130822-164341.jpgI really enjoy cooking.  However, cooking in “the outdoors” is even more fun and challenging  by using different tools and techniques resulting in the most delicious mouth watering culinary creations.  I hope to cover many techniques overtime but today I would like to share a simple and fun recipe that is quick and easy to prepare. It’s called the Macho Taco Burrito or the “MTB” for short.

What I like about the “MTB” is that everyone makes their own feast. Also, it is an easy clean up when your meal is over. Each camper creates a masterful meal to their liking by combining the ingredients that appeal to them.  The “MTB” starts off with a  very large tortilla wrap placed on a sheet of foil. On the tortilla place any or all of the following ingredients:

The Macho Taco Burrito

  • Large, soft tortilla
  • 1 lb. Seasoned pre-cooked Taco Beef
  • Tomatoes diced
  • Corn
  • Avacados
  • Salsa
  • Cheddar cheese
  • Chopped red onion
  • Black Beans
  • Re-fried beans
  • Fresh cilantro
  • Red peppers
  • Foil
  • Sour cream and salsa for garnish

Wrap your Macho Taco Burrito tightly remembering to fold in the sides as you roll resulting in a completely closed burrito. Continue by wrapping your burrito snuggly in your piece of foil.  Since the meat is already cooked, all you really need to do is warm your “MTB”.  I recommend that you put your “MTB’s” on hot coals so it can slowly heat up all the way through.  Do not put them directly on the fire otherwise you will end up with a charred mess on the outside and cold food on the inside. When you are done you will end up with a warm Macho Taco Burrito, cheese melting with a slight crunch to your outer shell. Serve your “MTB” with a dab of sour cream or more salsa.  You won’t be disappointed.

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Helpful Hint: Prep as much food as possible before you leave for camp. Using plastic containers or plastic bags to contain your food will help with your organizing your meal. I recommend waiting to cut the avocado till right before you use it, however, if you chose to dice it up ahead of time place the avocado pit into the container with the avocado to prevent browning

An added bonus: The MTB is great the next day.  I made about 10 “MTB’s” with the ingredients I had available. There were several left over that I put in the cooler.  The next day three of the teenagers that I was camping with wanted a burrito.  I told them, “Sure, enjoy the leftovers.”  They were enjoying them, cold, more than I anticipated. I thought they might take a few bites then throw them away. Instead they ate the whole thing. Before they were completely devoured I requested a bite of this cold burrito wonder. Much to my amazement this pocket full tasty goodness was just as appealing cold the following day as it was warm the day before! What a pleasant surprise!

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About Me

Beth

Beth

Full of spirit and imagination, I am setting off on a journey to explore and discover the great outdoors. As a mother of two, I have spent many years nurturing my children’s exploration of the world, it is now my turn to quench my curiosities that call to me and lead me forward. Living in a metropolitan area all of my life has made it difficult to truly nurture this desire. I have decided bringing more of natural world into my everyday life a goal of mine. With limited time and natural resources it will take work to put this Mother back in Nature, but I am looking forward to the challenge!

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