Mexican recipes
Beef burrito enchiladas
5 (1)
35 min
Serves 4
Mexican
Ingredients
- For the tomato sauce For the tomato sauce
- 2 cup tomato juice 480 ml tomato juice
- 1 tbsp olive oil 15 ml olive oil
- 1/2 tsp garlic powder 2.5 ml garlic powder
- 1/2 tsp cumin powder 2.5 ml cumin powder
- 1/2 tsp paprika 2.5 ml paprika
- 1 1/4 tsp minced onion 5.9 ml minced onion
- 1/2 tsp salt or to taste 2.5 ml salt or to taste
- A pinch of cayenne pepper or to taste A pinch of cayenne pepper or to taste
- Black pepper to taste Black pepper to taste
- For the burrito filling For the burrito filling
- 1 lb ground beef 455 g ground beef
- 1 cup refried beans (canned or home made) 240 ml refried beans (canned or home made)
- For the burritos For the burritos
- 8 (8 inch) flour tortillas 8 (8 inch) flour tortillas
- 4 cup shredded cheddar or Monterrey Jack cheese 960 ml shredded cheddar or Monterrey Jack cheese
- To serve with To serve with
- 1 avocado, peeled, pitted and sliced 1 avocado, peeled, pitted and sliced
- 2 cup shredded lettuce 480 ml shredded lettuce
- 1 large tomato, peeled and chopped 1 large tomato, peeled and chopped
- Salsa Salsa
- Sour cream Sour cream
Method
Wrap tortillas securely in aluminum foil and bake at 350°F for 15 minutes
or until thoroughly heated. Keep oven hot for baking the burritos.
Prepare the tomato sauce
In a bowl combine the tomato juice, spices and olive oil. Stir well, and set aside.
Cook the beef
Cook the ground beef in a large skillet with 1 to 2 tablespoons of olive oil until well browned, stirring occationally to crumble. Drain excess liquid and return to heat. Stir in the refried beans and 1/2 cup of the tomato sauce that was prepared aboce. Bring to a boil, cover, reduce heat, and simmer for 5 minutes or until the mixture is thoroughly heated, stirring occasionally.
Remove from heat.
Assemble the burritos
Place 1/4 cup of the beef mixture along the center of a tortilla. Top with 3 tablespoons of the shredded cheese.Roll up the tortilla and place seam side down in a lightly greased 13 x 9" baking dish.
Repeat the procedure for the remaining tortillas.
Pour the tomato juice mixture over the burritos, cover and bake at 350 F for 30 to 35 minutes. Uncover, sprinkle with remaining cheese and bake for an additional 5 minutes or until cheese melts.
Serve with avocado, lettuce, tomato, salsa and sour cream.
Prepare the tomato sauce
In a bowl combine the tomato juice, spices and olive oil. Stir well, and set aside.
Cook the beef
Cook the ground beef in a large skillet with 1 to 2 tablespoons of olive oil until well browned, stirring occationally to crumble. Drain excess liquid and return to heat. Stir in the refried beans and 1/2 cup of the tomato sauce that was prepared aboce. Bring to a boil, cover, reduce heat, and simmer for 5 minutes or until the mixture is thoroughly heated, stirring occasionally.
Remove from heat.
Assemble the burritos
Place 1/4 cup of the beef mixture along the center of a tortilla. Top with 3 tablespoons of the shredded cheese.Roll up the tortilla and place seam side down in a lightly greased 13 x 9" baking dish.
Repeat the procedure for the remaining tortillas.
Pour the tomato juice mixture over the burritos, cover and bake at 350 F for 30 to 35 minutes. Uncover, sprinkle with remaining cheese and bake for an additional 5 minutes or until cheese melts.
Serve with avocado, lettuce, tomato, salsa and sour cream.
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