Serves 10
Directions
- 1Add diced white onion to a pan and cook until it gets a little color.
- 2Add lean ground beef and one taco seasoning packet, then chop it all up.
- 3When the meat is almost done cooking, add red enchilada sauce, fat-free cheddar, and minced garlic.
- 4Give it one more mix to melt the cheese.
- 5Whisk together eggs and blended cottage cheese.
- 6Cook the egg mixture slowly while constantly stirring.
- 7When the eggs are almost done, mix in cheese, fresh chives, and garlic salt.
- 8Assemble the burritos with eggs, cooked beef, and sriracha mayo.
- 9Melt some cheese in a pan.
- 10Place the burrito seam-side down on the melted cheese, let it crisp up, and roll it over.
- 11Wrap the burritos in aluminum foil.
Ingredients
- 1135 g lean ground beef (96/4)
- 28 g taco seasoning packet
- 60 g red enchilada sauce
- 20 g minced garlic
- 100 g diced white onion
- 720 g eggs
- 225 g blended cottage cheese
- 730 g fat-free cheddar cheese
- 10 g fresh chives
- 15 g garlic salt
- 10 low-calorie tortillas
- 120 g light mayo
- 60 g sriracha
- 60 g lemon juice
- 7 g garlic salt
Equipment
panspatulabowl
Tips
- Add about 0.5 cup of cheese onto the pan per burrito when making the crispy cheese shell.
- To reheat the burritos from frozen, microwave (uncovered) for around 5-6 minutes, and if you like it crispy, toast it on a pan for a few minutes on each side.
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