Runza Burritos International

Runza Burritos International

38
Virgil 1

"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."

Ingredients

45 m {{adjustedServings}} servings 448 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

38
  1. 48 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ad...

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 ...

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 wif...