Wet Burritos

Wet Burritos

 

1-1/2 lbs. lean ground beef

2 cloves garlic, pressed

1/2 cup finely chopped onion

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 ounce) can diced tomatoes, in sauce divided

2 cups cheddar cheese, shredded (or you can use a Mexican blend)

6-8 10 inch flour tortillas

2 cups re-fried beans, with 1/4 teaspoon cumin, added

1 (10 ounce) can enchilada sauce

1 (18 ounce) jar home-style beef gravy

 

FOR SERVING

sour cream

chopped onion

salsa

jalapeno

chopped lettuce

chopped tomato

fresh cilantro

 

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 the gravy.

For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.

Soften tortillas in moist paper towels for 20 seconds in microwave.

Preheat oven to 375 degrees.

Assemble burritos.

On each tortilla, layer some of the meat mixture, the bean mixture, and the cheese.

Fold sides of burrito in, then roll from the other sides until you have a “package”.

Place seam side down in a 13×9 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, cilantro and chopped tomatoes available to sprinkle on as desired.