Wet Burritos

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Wet Burrito
Wet Burrito

This week for Taco Tuesday I made one of my favorite Mexican dishes, wet burritos. These wet burritos are stuffed with ground beef and beans, drenched in a delicious enchilada sauce, covered with ooey-gooey melted cheese and topped with lettuce, tomatoes, onions and sour cream

 

Browning the meat

 

In a large size fry pan, I browned 2 pounds of ground beef. Seasoned it with Lawry’s seasoning(this is a staple in my kitchen) black pepper and my homemade taco seasoning.

When the ground beef is cooked all the way, drain off the extra grease you might have, I normally have a can under the sink just for this.

 

It’s all about the sauce

enchilada sauce
enchilada sauce

For my enchilada sauce, I mixed together 1 can of tomato sauce, 1 can diced tomatoes, 1 can mild enchilada sauce, 1 small can of green chiles. The enchilada and chilies will give this sauce a little kick, you can always use hot enchilada sauce or add a couple dashes of hot sauce if you like spicier foods. My family doesn’t like too many spicy foods.

sauced pan

Sometimes I prefer to use foil pans. You know like when there is cheese involved, the foil pans help with clean up. I have a stock pile in the pantry. I do put a cookie sheet under the foil pan just for support. In order for the burritos don’t stick to the bottom of the pan, I coat the bottom of my foil pan with a thin layer of the sauce. So the burritos don’t stick to the bottom of the pan I coat the bottom of my foil pan with a thin layer of the sauce

So the burritos don’t stick to the bottom of the pan I coat the bottom of my foil pan with a thin layer of the sauce.

 

Inside Assembly

inside assembled

Time to assemble the inside. On the tortilla shell, I spread 1 tablespoon of refried beans. Then about 1/2 cup of my prepared ground beef, and a sprinkling of taco cheese. You can always add more of each ingredient if you like. Then roll them up and place them in the foil pan.

 

Bake Time

smothered with sauce and cheese

Once I have my pan filled with the burritos. I’ll cover every inch of them with my enchilada sauce and top that with shredded taco cheese.

Then I cover my foil pan with aluminum foil. Placing it in a preheated 350-degree oven for 45 minutes to an hour or until done.

 

The Goodness

Just look at that delicious wet burrito topped with lettuce, tomatoes and a dollop of sour cream ~ Jenny

You may also enjoy this recipe for Beef Stroganoff or this meatball recipe.

[yumprint-recipe id=’8′]

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