Moist burritos
Ingredients:
1lb ground beef
1/2 cup chopped onion
2 c. with minced garlic tea
1 teaspoon of cumin
1/2 teaspoon of salt
1/2 teaspoon of pepper
4.5 oz diced green peppers
16 oz. of refried beans
8 oz de sauce tomate
10 oz de sauce enchilada
15 oz. Beanless Chili (Hormel)
6 flour burrito tortillas (approximately 12 inches)
2 cups of shredded lettuce
3 cups of shredded Mexican cheese
Minced green onions (for garnish)
Any additional toppings required
How to make wet burritos:
Preheat the oven to 400 degrees F.
Brown the ground beef and onion in a skillet over medium and high heat. Bake and stir until evenly brown and the onion starts to soften. Click for a medium frying pan.
Drain grease and season with garlic, cumin, salt and pepper. Stir green chili and refried beans until well blended. Turn off the heat but stay warm.
In a skillet, combine tomato sauce, bean-free pepper, and enchilada sauce. Whip together until well mixed, and cook over medium heat until smoked. Turn off the heat and stay warm. Click for a whip.
Divide beef and bean mixture into 6 servings in the skillet.
Place a burrito-sized tortilla on a plate and place 1/6 of the ground beef mixture in the center.
Top with some cheese and lettuce. Leave the lettuce out if you don’t want it to be cooked inside. You can also substitute or add other vegetables.
Fold on the left and right side of the tortilla over the filling, holding it in place with your fingers. Then fold the top and bottom sides of the tortilla onto the filling (like an envelope) making sure it mounts well so no filling can escape
Repeat with the other 5 tortillas
Place the seam down in two greased 9×13 oven safe dishes. Click for a 9 x 13 baking dish.
Pour the whole pan of sauce over the burritos.
Top with the rest of the cheese sprinkled evenly.
Bake in a preheated oven for 15-20 minutes until burritos are hot and the cheese is melted.
Top with more lettuce, tomatoes, sour cream and dried chives, or toppings of your choice.
