SMOTHERED BEEF BURRITO
Found this and thought I would share .. enjoy!
Provided by Rachel Burbank
Categories Tacos & Burritos
Number Of Ingredients 6
Steps:
- 1. In crock pot put beef, enchilada sauce and bouillon and cook on low 7-8 hours (or high 3-4), until beef is fork tender.
- 2. When beef is done taste and add salt if needed. Heat up refried beans and put oven on broil. On oven proof plate or cookie sheet place tortilla and 1/2 cup of beef and spoonful of beans.
- 3. Roll into burrito and pour enchilada sauce over to completely cover. Sprinkle with cheese and broil until cheese melts.
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
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
SMOTHERED BEEF BURRITOS (CROCKPOT)
Gotta love crockpot recipes, especially ones that turn out this good. Definitely a crowd pleaser!
Provided by Phyllis Gesch
Categories Tacos & Burritos
Time 4h5m
Number Of Ingredients 6
Steps:
- 1. Put meat, bouillon, and enchilada sauce into your crockpot, and cook on high for about 4 hours. (If using your crockpot on high isn't your thing, you can do this on low for 7-8 hours.)
- 2. When beef is tender (should flake off when stirred), taste and see if it needs salt. Heat up your refried beans.
- 3. Lay out a tortilla, spread beans on it, then add meat (drained by using a slotted spoon). Roll it up and place in a baking dish or on a cookie sheet. Pour some of the remaining sauce from the crockpot over each burrito, and sprinkle with cheese.
- 4. Broil cheese until it is bubbly, only about 3 minutes.
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SLOW COOKER BEEF BURRITOS RECIPE- BUTTER YOUR BISCUIT
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Reviews 42Calories 1030 per servingCategory Entrees
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- Cut the roast into 1 to 2 inch cubes, trimming off as much fat as you can. Place the beef into a crock pot and add the enchilada sauce, onion, green chiles, garlic, and bouillon cubes. Give it a good stir, cover and cook on low 7-8 hours. (or high for 3-4 hours). Check the beef and add salt and pepper to taste.
- Once the beef is cooked, turn on the broiler in your oven. Warm up refried beans in the microwave in a microwave safe dish. Spoon a couple tablespoons of beans on each tortilla. Remove some beef from the crock pot with a slotted spoon and place on top of the beans. Fold the burrito up, top with some sauce from the crock pot and then add cheese on top. Place under the broiler till the cheese is melted and bubbly.
SLOW COOKER SMOTHERED BEEF BURRITOS - HOST THE TOAST
From hostthetoast.com
Reviews 5Estimated Reading Time 5 minsServings 10Total Time 10 hrs 30 mins
- In a large skillet over medium-high heat, heat 2 tablespoons of canola oil. Once the oil is hot, add in the beef roast, one section at a time, and brown all over, about 2 minutes per side. Transfer to the slow cooker and repeat until all of the beef has been browned.
- Add the onion, jalapeños, poblanos, garlic, crushed tomatoes, salt, pepper, 1/2 cup of the chili powder, and the cumin to the slow cooker. Set to low and cook for 10-12 hours, or until the beef shreds easily.
- Remove the beef from the slow cooker and shred with two forks. Skim off excess fat floating atop the liquids in the slow cooker, if there are any, and dispose of them. Set aside.
- In a large pot over medium heat, whisk together the remaining 1/3 cup of canola oil and the flour until it turns a light tan color. Whisk in the remaining 1/4 cup chili powder.
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