High Protein Cheesy Beefy Burritos

Ingredients (raw weights)

• 75 g onion, raw
• 1400 g ground beef 95/5, raw
• 16 g garlic, raw
• 135 g cream cheese, light (low fat), as sold
• 120 g cheddar/colby cheese, low fat shredded, as sold
• 88 g sriracha, as sold
• 100 g tomato paste, canned
• 620 g low carb / high fiber tortilla, as sold
• 300 g nacho cheese sauce, as sold
• 250 g white rice, long grain, dry (uncooked)
• 500 g chicken broth/stock, as sold
• 2 g chicken stock powder / bouillon, dry
• 2.7 g chili powder, dry
• 1.1 g cumin, dry
• 4.6 g paprika, dry
• 3.1 g garlic powder, dry
• 2.4 g onion powder, dry
• 12 g garlic, raw
• 50 g tomato paste, canned

Steps

1. Start by adding washed rice to your rice cooker with chicken stock to about an inch above the rice line followed by chicken stock powder.
2. Add the seasonings listed on screen or in the caption below.
3. Add diced garlic and tomato paste, mix it, and while it's cooking, cook up some diced onion with extra lean beef mince, diced garlic, and the same seasonings you used before.
4. Once the meat browns, add some light cream cheese, grated cheese, and your favorite hot sauce.
5. Add some tomato paste with cilantro and mix it well to combine.
6. Once the rice is ready, let it cool, then grab a warm tortilla.
7. Equally distribute the rice and beef with some nacho cheese sauce and cilantro on top.
8. Roll it, toast it, and repeat the process for the other nine burritos.
9. Store them in the fridge or freezer and reheat when you're ready to eat.