“A Burrito with a German Flavor...Full meal, snack, or brunch. Freezes easy so it makes a different Brown Bag Lunch base. It should look like a giant Cigar. Optional: Splash the open end of the Burrito with Sour Cream. Eat with gusto...goes great with Corona and a twist of Lime...and a Garden Salad.” - by Virgil
Ingredients
Adjust Servings
Original recipe yields 8 burritos
Directions
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the cabbage, onion, garlic, red pepper flakes, black pepper, and water. Cook and stir until the vegetables are tender, and the water has cooked away, about 10 minutes. Meanwhile, heat the tortillas one at a time in a large skillet over medium heat until pliable.
- Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle 1/4 cup of Cheddar cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
Nutrition
Amount Per Serving (8 total)
- Calories
- 448 cal
- 22%
- Fat
- 19.3 g
- 30%
- Carbs
- 44.3 g
- 14%
Based on a 2,000 calorie diet
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Reviews (37)
Rate This Recipe
"I made this exactly as written. It was very good. A little "nippy" due to the red pepper flakes. My husband suggested that the next time I make this, the meat needs to be seasoned...so I will add a li..." See morettle salt and maybe onion powder or garlic powder when browing the meat. Thanks for the great recipe. It was easy to make and I will definately make this over and over."
hegamyer
"These are really good! And filling! I ended up using more ground round (2 lbs), and 2 medium onions because my half head of cabbage was kind of large. These really came out delicious. My wife real..." See morely dug it with sour cream, but I ate it naked. Thanks for the awesome recipe!"
madrums
"This is a variation on a Nebraska staple. In the US we are talking ground round steak which is ground beef. We used to make them with 2 pkg. of Pillsbury Hot Roll Mix, 1 head of cabbage, same ground..." See more beef, no red pepper flakes and a little Worcestershire sauce for seasoning. Use a handful of dough, , 1/4 c. filling, pinch the sides, let rise 10 min., and bake on a greased cooked sheet, at 375 for 20 minutes. Just like the ones at the Runza Hut!"
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