WET BURRITOS RECIPES

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HOT EATS AND COOL READS: GROUND BEEF WET BURRITOS REC…

Provided by Hot Eats and Cool Reads

Number Of Ingredients 10

1 1/2 pounds ground beef
1/2 cup onion, diced
1 teaspoon cumin
1- 16 ounce can refried beans
1- 18 ounce jar beef gravy
1- 10 ounce can enchilada sauce
1- 15 ounce can tomato sauce
8 large flour tortillas (burrito size)
1 pound shredded Mexican four cheese blend
guacamole, pico de gallo, lettuce, black olives, sour cream, for topping, optional

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet, brown the ground beef and onion, until no longer pink. 
  • Add cumin and refried beans. Stir until combined, warming through.
  • In a saucepan, combine the gravy, enchilada sauce and tomato sauce. Heat to warm.
  • Evenly distribute the ground beef mixture between the tortillas. 
  • Fold each tortilla over the ground beef, tucking in each side while folding.
  • Place each burrito seam side down in a large baking dish. Pour sauce mixture over the burritos and sprinkle the shredded cheese over the top.
  • Bake for 20-30 minutes until cheese is melted and starts to brown.
  • Serve topped with condiments of your choice.

CHIPOTLE CHICKEN BURRITOS RECIPE | FOOD NETWORK KITCHEN ...



Chipotle Chicken Burritos Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
3/4 cup pico de gallo or fresh salsa
1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
One 14-ounce can pinto beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken, skin removed
1/4 cup roughly chopped fresh cilantro
Kosher salt
4 burrito-size flour tortillas
1 1/3 cups cooked white rice, warmed
1 1/3 cups shredded Monterey Jack cheese (about 5 ounces)
1 1/3 cups shredded romaine lettuce
Guacamole, for serving (optional)

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
  • Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
  • Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

Nutrition Facts : Calories 731, FatContent 30 grams, SaturatedFatContent 11 grams, CholesterolContent 117 milligrams, SodiumContent 1501 milligrams, CarbohydrateContent 70 grams, FiberContent 8 grams, ProteinContent 43 grams

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