Best Ever Smothered Wet Burritos
Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon of pepper
- 4.5 oz can diced green chile peppers
- 16 oz can refried beans
- 7 oz can tomato sauce
- 10 oz can enchilada sauce
- 15 oz can no bean chili
- 6 flour burrito size tortillas (12 inch)
- 2 cups shredded lettuce
- 1 cup of chopped tomatoes
- 2 cups shredded Mexican blend cheese
- Dried chives for garnish
Instructions
- Preheat the oven to 400 degrees F (200 C).
- Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion is translucent. Click for a medium skillet.
- Grease drainage, and season with the 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 tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over a heat to heated through medium. Turn off heat and keep warm. Click for a whisk.
- Place a burrito sized tortilla on a plate and place about a 1/2 cup of ground beef mixture onto the center. I divide the beef mixture into six equal portions. Top with a little cheese and lettuce. You can substitute or add other veggies as well.
- Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like envelope) and place seam side down in greased 9 x 13 safe dish oven. Click for a 9 x 13 baking dish.
- Pour the entire saucepan of the sauce over the top.
- Cover the top with cheese.
- Bake in the preheated oven for 20 minutes until the burritos are heated through and cheese is melted. Top with more lettuce, tomato, sour cream and dried chives.