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My review
Runza Burritos International
Virgil
"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."
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Ingredients
45 m servings 448 calsOriginal recipe yields 8 servings (8 burritos)
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Directions
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- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 448 calories; 19.3 g fat; 44.3 g carbohydrates; 24 g protein; 58 mg cholesterol; 647 mg sodium. Full nutrition
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Reviews
Read all reviews 3848 Ratings
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Most helpful positive review
11/9/2009
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...
Most helpful critical review
2/25/2011
Don't know if I missed something or what, but I added tons of extra spices and these still just didn't do it for us. I really wanted to like these, but we won't make them again. :( Sorry.
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11/9/2009
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...
5/17/2010
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 ...
5/14/2010
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...
5/17/2010
Have to admit I have never had a Runza before but they sounded yummy (and I needed to use the head of cabbage in my fridge!). I scaled back on the red pepper flakes for the kids, but added some...
1/12/2010
i used ground turkey instead of beef, and added chili powder and salt to make it less bland.
5/17/2010
This recipe sounds very much like a German dish called Bierocks, only using flour tortillas instead of dough. Bierocks are really tasty and this recipe sounds like it would be also
8/27/2009
Yummy! A quick and easy way to make "Runzas" if you've got a hankerin' for them! Thanks for the idea Virgil! I never would have thought to use tortillas in place of the bread. Love it!
11/2/2009
these were very yummy. i left out the onion and added some powdered onion instead and used turkey meat and flour tortilla's. very flavorful and scrumptous. a very easy and fast "go to" meal i wi...