Runza Burritos

 

 A German-inspired burrito. Full meal, snack, or breakfast. It freezes easily and creates a unique Brown Bag Lunch basis. It should resemble a massive Cigar. Cover the open end of the Burrito with Sour Cream if desired.

 

Original Ingredients

1 ½ pounds ground round

½ medium head cabbage, chopped

1 ½ onion, chopped

1 tablespoon minced garlic

1 teaspoon crushed red pepper flakes

1 teaspoon ground black pepper

1 cup water

8 (10 inch) flour tortillas

2 cups shredded Cheddar cheese

 

Stir the ground meat into a large pan over medium-high heat. Cook, stirring often, until the meat is crumbly, uniformly browned, and no longer pink. Any surplus grease should be drained and discarded. Combine the cabbage, onion, garlic, red pepper flakes, black pepper, and water in a mixing bowl. Cook and stir for 10 minutes, or until the veggies are soft and the water has evaporated. Meanwhile, cook the tortillas in a large pan over medium heat, one at a time, until malleable.

 

Put a tortilla onto your work area, then dollop part of the filling midway between the tortilla's bottom edge and center. With the back of a spoon, flatten the filling into a rectangular shape. Sprinkle 1/4 cup Cheddar cheese on top of the filling. Fold the tortilla bottom over the filling, then fold in the left and right sides. Form a tight cylinder by rolling the tortilla up to the top edge. Rep with the rest of the ingredients.