Wet Burritos 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:

• 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:

• Preheat oven to 325 degrees.
• Brown ground beef in a medium skillet over medium heat, drain off the grease.
• Add taco seasoning, beans, and onion.
• In a medium bowl, mix the mushroom soup, and the sour cream until mixture is smooth.
• Pour the soup mixture over the meat mixture and mix thoroughly.
• Place 2 tortillas on the bottom of a 2 quart casserole dish followed by a layer of 1/3 of the meat mixture.
• Continue layering until all the ingredients have been used ending with meat mixture on top.
• Sprinkle the shredded cheese on top of everything.
• Bake until the casserole is bubbling, and the cheese is melted, about 30 minutes.
• Serve with salsa.

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:

• 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:

• 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:

• Brown and drain ground beef and onions.
• Add taco mix and beans. Stir well.
• In a separate bowl mix sour cream and mushroom soup together.
• Fill tortillas with beef mixture. Secure with toothpick.
• Spread 1/2 of the sour cream mix on the bottom of a 9x13 pan. Place burritos on top of the sour cream. Spread remaining sour cream mix on top of the burritos.
• Top with cheese.
• Bake at 350 for 15 minutes.
• Serve with shredded lettuce and sliced tomatoes.