~ CINCO DE MAYO BURRITO BAKE ~
My family has always loved this tasty casserole, with Cinco de Mayo right around the corner, I thought we'd have this tasty meal a little early. They didn't want to wait until the 5th...LOL Enjoy!
Provided by Cassie *
Categories Casseroles
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a large skillet, over medium heat, add 1 tablespoon oil. To this, crumble in the ground beef, onion and garlic. Cook until beef is no longer pink and onion is tender. Drain and return to skillet.
- 2. Next stir in the taco seasoning, green chiles and re fried beans. Heat through and set aside.
- 3. Preheat oven to 350 degree F. Spray a 4 quart casserole with non stick cooking spray. In a bowl, mix the sour cream and soup. Spread half of the mixture evenly into the bottom of the dish.
- 4. Next, cut 2 flour tortilla's into pieces and spread evenly over sauce. Spread half of the meat mixture evenly over the tortillas. Sprinkle a layer of half the cheese and drizzle evenly with half of the taco sauce.
- 5. Repeat layers one more time, ending with cheese. Place in oven and bake for 40 - 45 minutes or until golden and bubbly.
- 6. Once removed from oven I let it set up for at least 20 minutes before serving. Serve with sour cream and green onions if desired.
- 7. Enjoy!
EASY MEXICAN PORK BURRITOS
Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.
Provided by Carolyn Craft Kirkman
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 20
Number Of Ingredients 12
Steps:
- Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
- Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
- Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
- Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.
Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g
SMOTHERED BURRITOS
My brother-in-law teased that I only knew five ground beef recipes. I proved him wrong with my inventive spicy burritos. -Kim Kenyon, Greenwood, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small bowl, mix enchilada sauce and salsa verde., In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1/2 cup sauce mixture., Spoon 2/3 cup beef mixture across center of each tortilla; top each with 3 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.
Nutrition Facts : Calories 624 calories, Fat 33g fat (15g saturated fat), Cholesterol 115mg cholesterol, Sodium 1470mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 36g protein.
CINCO DE MAYO BURRITOS FEATURING LEFTOVERS!
In our house, nothing is spared from the recycle! I hate to throw away good food, so our meals are planned around each other. This is the perfect leftover from your Sunday roast! Or you can just start with a fresh roast beef!
Provided by Rise Ruhl @HyacinthB
Categories Beef
Number Of Ingredients 7
Steps:
- (It is best to shred your leftover roast beef while it is still warm. I do this after Sunday dinner and then just wrap it up until burrito night!)
- Mix the Rotel into the shredded beef. Heat thoroughly.
- Spoon a serving of beef and tomato mixture onto burrito shell. Garnish with sour cream, diced tomatoes, black olives, and shredded cheese. You can add any other garnishes as you prefer. Optional burrito stuffers: refried beans, Spanish rice
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