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.
SMOTHERED BURRITOS
Yummy. My kids love them.
Provided by BIGWHIPPLE
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
- Mix cream of mushroom soup and sour cream together in a bowl.
- Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
- Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 1135.7 calories, Carbohydrate 91.2 g, Cholesterol 158.5 mg, Fat 62.7 g, Fiber 10.9 g, Protein 51.4 g, SaturatedFat 31.4 g, Sodium 2692.1 mg, Sugar 5 g
ED'S SMOTHERED BREAKFAST BURRITOS
This is Ed's recipe.He loves to make all kinds of burritos.And they are very good.You can make this burrito anytime by changing the fillings.I love the sauce and cheese over burritos,it's a good way to heat them up when we make them for Sunday breakfast. Ed says you can use Anaheim chiles,but he usually buys large bags of Hatch peppers in season,and has them roasted. For Sunday breakfast,we serve salsa on the side and minced hot peppers for those who want a spicy burrito. Ed makes breakfast potatoes from scratch by frying chopped potatoes,onions,red bell pepper and parsley.
Provided by Leanne D. @kitchenkaterer
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Spoon one-fourth of the potatoes onto a tortilla. Top it with 2 slices of bacon and one-fourth of the eggs. Roll up into a loose cylinder and place the burrito seam-side down intaking dish. Spoon one-fourth of the chile sauce over the burrito and sprinkle it generously with cheese. Repeat with the remaining ingredients. Bake the burritos until the cheese is melted and gooey, about 5 minutes. Serve immediately.
- Green Chile Sauce: 1. Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes. Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the stock, stirring as you go, then add the salt. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
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- Warm oil in a large heavy skillet over medium heat. Stir in potatoes, salt, and as much pepper as you wish. Cook stirring frequently until potatoes are browning, about 10 minutes.
- Add onion and garlic and cook for another 5 minutes or until potatoes are golden brown. If you're using cubed potatoes, smash some of them with a potato masher.
- Place the eggs in a bowl and whip them a few times with a fork or whisk. Pour eggs over potatoes and scrape mixture up and down another couple of times to distribute. Don't overcook the eggs. Cook just until they still look wet. Keep in mind, they'll continue cooking once removed from the heat. And they're going to the oven once they're in the burrito for a few minutes.
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