Recipe Archives->Mexican->Burritos 16

Wet Burritos in Brown Sauce
                                                                                
1 lb lean ground beef
2 cloves garlic, pressed
1/2 cup finely chopped onions
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Mexican oregano
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1/2 teaspoon black pepper
1 (15 oz) can diced tomatoes w/ sauce (divide)
2 C shredded cheddar (or mexican blend) 4 large flour tortillas
2 C refried beans, with chiles
1/4 teaspoon cumin, added
1 (10 oz) can enchilada sauce
1 (18 oz) jar homestyle beef gravy

sour cream
chopped onions
salsa
jalapenos
chopped lettuce
chopped tomatoes

Brown ground beef, onion, and garlic, making sure to chop ground
beef into very fine pieces while cooking. Drain off any fat from
browning.  Add Worcestershire sauce, paprika, oregano, chili powder,
cumin, pepper, and half of the can of tomatoes with sauce, and
simmer for 5 minutes.  While meat is simmering, heat beans with 1/4
tsp. cumin, and make gravy.  For gravy: combine enchilada sauce,
beef gravy and the other half of tomatoes and heat until almost
boiling. Soften tortillas according to package directions. Preheat
oven to 375 degrees F. Assemble burritos. On each tortilla, layer
1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of
cheese. Fold two sides of burrito in, then roll from the other sides
until you have a"package". Place seam side down in a 13x9 baking
dish. When all burritos are assembled and in the baking dish, pour
sauce mixture over all and sprinkle with remaining cheese. Bake
15-20 minutes until cheese is melted and burritos are heated through.

Serve each burrito with extra sauce from pan spooned over the top.
**Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce
and chopped tomatoes available to sprinkle on as desired.

Printable version: burritos16.txt.