Easy Wet Burrito Recipes

Steps:

• Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
• Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Steps:

• Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
• Drain off any fat from browning.
• Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
• While meat is simmering, heat beans with 1/4 tsp.
• cumin, and make gravy.
• For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
• Soften tortillas according to package directions.
• Preheat oven to 375 degrees F.
• Assemble burritos.
• On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
• Fold sides of burrito in, then roll from the other sides until you have a"package".
• Place seam side down in a 13x9 baking dish.
• When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
• Bake 15-20 minutes until cheese is melted and burritos are heated through.
• Serve each burrito with extra sauce from pan spooned over the top.
• Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.

Steps:

• Microwave burritos on a plate 5 at a time for 4-5 minutes.
• Place burritos in a dark baking pan.
• Pour 2 cans enchilada sauce over burritos.
• Cover with shredded cheese, green onion and black olives.
• Bake in oven at 350°F for 15-20 minutes or until cheese is completely melted or sauce is bubbling.

Steps:

• For the salsa: Heat the vegetable oil in a large saucepan over medium heat. Add the peppers and onion and cook until the onion is translucent, 8 to 10 minutes.
• Meanwhile, blend together the tomatoes and tomato sauce in a large blender until smooth. Once the peppers and onions are cooked, stir the tomato sauce mixture into the saucepan. Bring to a boil then reduce to a simmer and stir in the cumin, oregano and black pepper. Simmer for 10 minutes; taste for seasoning and add salt if needed. Keep warm. Makes about 5 cups.
• For the queso sauce: Put the cheese and jalapenos in a heat-safe blender. Bring the milk to a boil over medium-high heat in a medium saucepan. Carefully pour the hot milk into the blender and blend until smooth. Return to the saucepan and keep warm over low heat.
• Makes about 2 cups.
• For the burrito: Heat the vegetable oil in a medium skillet over medium-high heat. Add the sliced steak and brown on one side. Loosen the meat with a spatula or spoon and brown the meat on the other side. Season with salt and pepper and remove from the skillet.
• Put the tortilla on a microwave-safe dish and cover it with a damp paper towel. Heat in the microwave until quite hot and pliable, about 20 seconds. Discard the paper towel.
• Put the refried beans, steak, rice, onion, cilantro, and cheese horizontally across the center of the tortilla, leaving a 2-inch border at both ends. Fold the left and right sides inwards perpendicular to the filling, then roll the burrito from front to back, pulling the filling tightly until the bottom of the burrito is now on top. Top with up to 1 cup of the salsa and about the same amount of queso sauce. Serve with sour cream, guacamole, and shredded lettuce if desired. Remaining salsa and queso sauce can be kept for up to 1 week, refrigerated.

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.

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef to a paper towel-lined plate and drain and discard grease from the skillet.
• Return ground beef to the skillet and add black beans, salsa, water, and taco seasoning. Mix well and bring to a boil. Reduce heat slightly and add Cheddar cheese and tortilla strips. Cover and simmer until cheese is melted, about 5 minutes. Top with sour cream.

Steps:

• In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
• Warm the tortilla in a dry frying pan over medium-high heat.
• Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

Steps:

• Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.
• Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.).
• When hot, place roast in carefully.
• Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;).
• Add beef broth and turn heat down to medium.
• Place on top securely, place on regulator.
• Heat til regulator starts rocking. (This takes about 10-15 minutes at most.).
• Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.).
• When regulator starts to rock, set timer for 50 minutes.
• After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening.
• Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist.
• Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use.
• Put beef back into pot and add broth.
• Shred beef with 2 forks.
• Add 1 cup water, taco seasoning packets, hot sauce and butter.
• Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside.
• Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable.
• THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking.
• Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.).
• Top with a nice amount of shredded lettuce keeping it all in the center straight across.
• Pile each (on top of lettuce), with the shredded beef mixture.
• Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :).
• Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.).
• In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well.
• Pour evenly over burritos.
• Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :).
• Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned.
• Plate using large spatula! Use 2 if needed!
• Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.!
• I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
• *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
• ENJOY! Ole! :).

Steps:

• Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
• Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Steps:

• Stir together sour cream and condensed soup.
• Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom.
• Brown and cook through the ground beef with the onion and bell pepper; drain any fat.
• Stir in taco seasoning, mushrooms and refried beans, mixing well.
• Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish.
• Top with remaining soup/cream mixture and sprinkle with the cheese.
• Place a few sliced black olives or jalapeno slices on top of the cheese, if desired.
• Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.