BAKED BURRITOS
Make and share this Baked Burritos recipe from Food.com.
Provided by VO714
Categories Savory Pies
Time 40m
Yield 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Brown hamburger, onion, jalapeño and seasoning.
- Add beans and simmer for 15-20 minutes uncovered.
- Pour off any juice.
- To assemble:.
- Place 2 hefty spoonfuls on one end of a tortilla.
- Cover the mixture with cheese - as much as you want.
- Roll up burrito style.
- Place on a cookie sheet, seam down.
- Make sure the burritos don't touch.
- Place the burritos in the oven and bake for 20 minutes, or until the tortillas are light brown and the cheese is bubbly.
- Serve with your favorite salsa.
- These are good hot or cold!
OVEN BAKED BURRITO GRANDE
Shortly after my husband and I were married, we dined at a restaurant in Punta Gorda, Florida. They had an item on the menu called "Burrito Grande" and we fell in love with the meal which was served with, what else, beans and rice. I went home and experimented for some time until I came up with this recipe. It is a favorite in our household to this day. I have also made this recipe using 2 pounds of cooked, shredded beef (such as chuck roast). It is best to let these cool for about 15 minutes after removing from the oven then you can use your spatula to separate the cheese and remove the burritos without tearing them up.
Provided by libragay42
Categories Cheese
Time 1h25m
Yield 8 burritos, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Add olive oil to skillet over medium heat and heat until hot. Add the chopped onions to the pan and saute approximately 5 minutes. Add the garlic and ground cumin and cook for another minute. Add the ground beef and cook until browned about 10 minutes.
- Add the chili powder and salt, (and red pepper flakes, if desired) stirring. Then add the beef broth and tomato paste and bring to a simmer. Cook, uncovered approximately 20 minutes or until most of the liquid is evaporated.
- After beef is cooked, pour 1 can of the tomato soup into a 2 cup measuring cup and add about 1/3 can of water; stir well. Pour the soup mixture evenly into a baking dish measuring approximately 9" x 13". Then repeat the procedure with the 2nd can of soup and set aside.
- Take a tortilla and lay on your working surface. Spread about 1/4 cup of refried beans across the lower third of the tortilla. Pile 1/8 of beef mixture on top of the beans. Top the beef mixture with 2 - 3 spoonsful of salsa then add about 2 spoonsful of sour cream. Finish with 1/8 of the cheddar cheese, then roll bottom of tortilla up and over the filling, fold in the sides then fold over again, tucking any excess on the top in and under the roll.
- Lay prepared burrito in pan lengthwise (you will have 2 rows across of 4 down). Repeat with remaining 7 burritos then top with reserved soup mixture, covering evenly. Sprinkle Mexican cheese blend evenly over the burritos.
- Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.
BURRITO GRANDE, OVEN BAKED
Shortly after my husband and I were married, we dined at a restaurant in Punta Gorda, Florida. They had an item on the menu called "Burrito Grande" and we fell in love with the meal which was served with, what else, beans and rice. I went home and experimented for some time until I came up with this recipe. It is a favorite in our household to this day. I have also made this recipe using 2 pounds of cooked, shredded beef (such as chuck roast). It is best to let these cool for about 15 minutes after removing from the oven then you can use your spatula to separate the cheese and remove the burritos without tearing them up.
Provided by libragay42
Categories Savory Pies
Time 1h45m
Yield 8 burritos, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Add olive oil to skillet over medium heat and heat until hot. Add the chopped onions to the pan and saute approximately 5 minutes. Add the garlic and ground cumin and cook for another minute. Add the ground beef and cook until browned about 10 minutes.
- Add the chili powder and salt, (and red pepper flakes, if desired) stirring. Then add the beef broth and tomato paste and bring to a simmer. Cook, uncovered approximately 20 minutes or until most of the liquid is evaporated.
- After beef is cooked, pour 1 can of the tomato soup into a 2 cup measuring cup and add about 1/3 can of water; stir well. Pour the soup mixture evenly into a baking dish measuring approximately 9" x 13". Then repeat the procedure with the 2nd can of soup and set aside.
- Take a tortilla and lay on your working surface. Spread about 1/4 cup of refried beans across the lower third of the tortilla. Pile 1/8 of beef mixture on top of the beans. Top the beef mixture with 2 - 3 spoonsful of salsa then add about 2 spoonsful of sour cream. Finish with 1/8 of the cheddar cheese, then roll bottom of tortilla up and over the filling, fold in the sides then fold over again, tucking any excess on the top in and under the roll.
- Lay prepared burrito in pan lengthwise (you will have 2 rows across of 4 down). Repeat with remaining 7 burritos then top with reserved soup mixture, covering evenly. Sprinkle Mexican cheese blend evenly over the burritos.
- Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.
BAKED STEAK BURRITOS
A spicy beef and bean filling is all bundled up in a south-of-the-border burrito.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
- Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
- Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
- Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.
Nutrition Facts : Calories 730, Carbohydrate 45 g, Cholesterol 165 mg, Fat 3, Fiber 4 g, Protein 44 g, SaturatedFat 22 g, ServingSize 2 Burritos, Sodium 1860 mg, Sugar 2 g, TransFat 1 1/2 g
ALL-IN BAKED BURRITOS
These burritos are so good and easy to make. I adapted this recipe from one posted in Quick Cooking magazine.
Provided by Chris from Kansas
Categories One Dish Meal
Time 45m
Yield 12 burritos
Number Of Ingredients 8
Steps:
- Brown ground beef and onion; add taco seasoning mix and water; cook as directed on package.
- In a bowl, combine the beans, salsa, rice and 1 cup cheese.
- Spoon about 1/3 cup off-center on each tortilla.
- Fold the sides and ends over filling and roll-up.
- Arrange burritos in a greased 13X9 baking dish.
- Sprinkle with the remaining cheese.
- Cover and bake at 375 degrees for 20-25 minutes or until heated through.
Nutrition Facts : Calories 289.4, Fat 11.7, SaturatedFat 5.7, Cholesterol 32.6, Sodium 450.4, Carbohydrate 31.2, Fiber 4.8, Sugar 1.8, Protein 14.8
BURRITO CASSEROLE
This is a very moist and delicious burrito casserole. Kids love it and you can add all your favorite burrito toppings like sour cream, extra cheese, lettuce, tomatoes, black olives...The sky's the limit to satisfy your Tex-Mex taste buds! Enjoy!
Provided by Renee
Categories Main Dish Recipes Casserole Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine refried beans and burrito seasoning in a bowl and mix well. Add mixture to the beef in the skillet and stir well.
- Mix cream of mushroom soup and sour cream together in a bowl.
- Place a layer of chips into the prepared casserole dish to just cover the bottom. Follow by 1/2 the meat mixture, 1/2 the soup mixture, 1 cup shredded Mexican cheese blend, and 1/2 the salsa. Repeat layers and top with remaining cheese.
- Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 452 calories, Carbohydrate 34.3 g, Cholesterol 57.7 mg, Fat 27.7 g, Fiber 4.2 g, Protein 18.4 g, SaturatedFat 11.1 g, Sodium 932 mg, Sugar 1.6 g
WET BURRITO
This is a wet burrito with meat and beans in the traditional West Michigan style!
Provided by Jordan VanderLaan
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
- Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
- Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
- Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
- Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.
Nutrition Facts : Calories 1190.9 calories, Carbohydrate 103.9 g, Cholesterol 179.2 mg, Fat 59.3 g, Fiber 13.5 g, Protein 59.1 g, SaturatedFat 29 g, Sodium 2550.9 mg, Sugar 10.4 g
CHICKEN BURRITOS GRANDE
Make and share this Chicken Burritos Grande recipe from Food.com.
Provided by Little Suzy Homemak
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onions, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes.
- Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing.).
- Preheat oven to 450 degrees. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle with 1/2 cup grated cheese down center of tortilla, leaving 2 inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2 inch baking dish. Repeat with remaining tortillas and filling.
- Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes.
- To make the enchilada sauce: Heat 3 tablespoons olive oil in a heavy large saucepan over medium-high heat. Add chili powder, garlic, and oregano; stir 1 minute. Stir in crushed tomatoes, chicken broth, and tomato paste. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
Nutrition Facts : Calories 993.9, Fat 49.2, SaturatedFat 20.7, Cholesterol 141.3, Sodium 1681.7, Carbohydrate 77.6, Fiber 8.7, Sugar 10.8, Protein 62.4
BEEF & BEAN BURRITOS GRANDE
Try a Mexican-inspired dish with this Beef & Bean Burritos Grande recipe. The burritos grande are filled with beef, beans, cheese, sour cream & salsa.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook meat with seasoning mix as directed on package. Remove from heat; stir in 1/2 cup sour cream.
- Spread beans down centers of tortillas; top with meat mixture and 1/2 cup cheese. Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.
Nutrition Facts : Calories 530, Fat 22 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 1460 mg, Carbohydrate 53 g, Fiber 6 g, Sugar 3 g, Protein 25 g
FIESTA CHICKEN BURRITOS
Saucy, spicy chicken burritos are easy to assemble and quick to bake.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
- Preheat oven to 350 degrees F (180 degrees C).
- Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
- Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.
Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g
BURRITO BAKE
Back when I was in college, my roommate would frequently make this economical baked burrito casserole. It's so easy to put together, and one serving goes a long way. -Cindee Ness, Horace, North Dakota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning. , Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations. , Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.
Nutrition Facts : Calories 509 calories, Fat 29g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 1403mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
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