Cinco De Mayo Burritos Featuring Leftovers Recipes

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!

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