SUNKEN MEAT BURRITO
Toucan Taco, an old, hole-in-the-wall family-owned and operated restaurant in Laurel, Maryland, serves some of the best and most unique Mexican food I have ever tasted. Until I was diagnosed with congestive heart failure, I had gone to Toucan Taco at least once a week for a delicious Sunken Meat Burrito. But now that I am on a low sodium diet, Toucan Taco is "off limits" to me. So I embarked on a mission to clone these sunken beauties and, after numerous "close-but-no-cigar" attempts, I did it! I have isted "regular" ingredients, but it's incredibly easy to significantly reduce the sodium content by using reduced-sodium, low-sodium, or sodium-free beef stock, tomato paste, canned tomatoes, and tortillas.
Provided by Millereg
Categories One Dish Meal
Time 3h
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 38
Steps:
- ------TheFilling--------------.
- In a medium bowl, combine the ground beef with the flour, red pepper, chili powder, salt, minced onion, paprika, onion powder, and garlic powder.
- DO NOT include the cocoa powder.
- Use your hands to thoroughly mix the ingredients into the ground beef.
- Add the seasoned beef mixture and all the liquid to a crock pot.
- Sprinkle a little cocoa powder on the mixture.
- Cook on low for about 2 hours.
- Every 20 to 30 minutes, sprinkle a tiny amount of cocoa powder on the mixture, and mash with a potato masher.
- Remove meat and water to saucepan.
- Add refried beans, if desired.
- Simmer gently until water evaporates.
- ----------TheSinking Gravy---------------.
- Melt bacon fat or oil.
- Gently sauté chopped onion and mushrooms until tender.
- Set this mixture aside.
- Combine ¼ cup of the beef stock with the flour in a jar with a tight-fitting lid- shake mixture vigorously until smooth.
- Combine stock/flour mixture with remaining stock in a heavy saucepan.
- Add tomato paste and whisk until tomato paste is thoroughly mixed in.
- Bring the stock mixture to a boil, and then reduce heat to low and simmer for 10-15 minutes or so, whisking frequently, until mixture begins to thicken.
- Add all remaining ingredients as well as onion/mushroom/fat mixture.
- Simmer until heated throughout.
- Add salt, pepper and other spices to taste.
- ----PUTTINGIT ALL TOGETHER----.
- Preheat oven to 375 degrees.
- Place 3 to 4 ounces of beef or beef/bean mixture in the center of each tortilla.
- Sprinkle minced onion and then cheese, generously, on top of beef.
- Fold the filled tortillas into oblong burritos.
- Place each burrito, folded side down, into an 8" x 4" baking pan OR place all the burritos into a baking pan large enough to accommodate them without letting them touch one another.
- Pour gravy into baking pan until burrito is barely covered.
- Sprinkle more cheese, generously, on top of each burrito.
- Bake for 15 to 20 minutes OR bake 10 to 15 minutes and then broil until cheese is bubbling.
- Add hot sauce, crumbled tostados, sour cream and/or guacamole, if desired.
- Serve with a taco salad (or other salad of your choice) on the side.
FABULOUS WET BURRITOS
Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa.
Provided by Cindy Newell
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 915.8 calories, Carbohydrate 92 g, Cholesterol 122.5 mg, Fat 42 g, Fiber 10.4 g, Protein 43.9 g, SaturatedFat 20 g, Sodium 2284.6 mg, Sugar 9.5 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
SOUTHWESTERN BEEF BURRITOS
We became acquainted with Mexican food after moving to Arizona from the Midwest. I got this beef burrito recipe from my brother-in-law, who ran a Mexican restaurant. -Jacqueline Hergert, Payson, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.
Nutrition Facts : Calories 446 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 973mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.
WET BURRITOS
Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!
Provided by Terri F.
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
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.
SMOTHERED SKILLET BEEF BURRITOS
Love burritos and enchiladas? With these hearty burritos, smothered in enchilada sauce, you never have to choose a favorite! They come together in one skillet for a quick dinner that's packed with Mexican flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.
- Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.
- Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 1 1/2 g
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