October 17, 2009

Wet Burritos

I originally got this recipe from allrecipes.com. These are big and messy, but really yummy. They're also really filling. We usually have leftovers for lunch for several days afterwards. The long list of ingredients makes it look complicated, but it's super easy and fast to put together. The sauce is a bit spicy (not really unless you're a total wimp, like our kids) so we don't put the sauce on theirs.

1 lb. ground beef
1 onion, chopped
1 glove garlic, minced or 1 tsp. minced garlic from the jar
1/2 tsp. cumin
1/4 tsp. salt
1/8 tsp. pepper
1 can (4.5 oz) diced green chile peppers
1 can (16 oz) refried beans
1 can (15 oz) chili without beans
1 can (10.75 oz) condensed tomato soup
1 can (10 oz) enchilada sauce or the equivalent homemade
tortillas - flour works best
shredded lettuce, chopped tomatoes, shredded Mexican blend or cheddar cheese, sour cream, etc

Brown ground beef in a skillet. Add onion and cook until translucent. Drain and season with garlic, cumin, salt and pepper. Stir in 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 until heated through. Turn off heat and keep warm. Spoon a generous amount of ground beef mixture into center of tortilla. Top with cheese if desired. Roll up and spoon generous amount of sauce over the top of the rolled burrito. Top with lettuce, tomato, sour cream, whatever.

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