All You Can Eat Burritos Never Again

Concluding week, I shared this Wet Burrito recipe on my Facebook folio and mentioned I was trying out the recipe for dinner.

I wasn't trying to make any sort of a statement, I was but sharing what seemed like a yummy recipe with others… but nigh immediately, I started getting comments (and even a bunch of emails) from people who had one of two opinions:

1. This recipe sounded Style too complicated and they were wondering why I would promote such a difficult recipe.
2. They were miffed by the fact that this recipe called for "canned gravy" and "canned enchilada sauce" which are processed foods.

Initially I felt a trivial bad for sharing the recipe and starting up some unnecessary controversies — only the more I thought nearly it, the more than I realized a couple things:

1. This really was Non a hard recipe at all.
2. Yous could hands make your own gravy or enchilada sauce if y'all didn't want to do the processed stuff (I actually did make my own gravy)

Ultimately, I was nearly concerned with whether We liked the recipe or not…

…I'1000 happy to say that We gave it two thumbs upward!

Information technology was succulent, and I will definitely exist making information technology again in the time to come… particularly since I came up with a few different ways to simplify the ingredients and the over-all cooking procedure!

If y'all're looking for a really expert Wet Burrito recipe that can be made ahead of time and will feed the whole family, I'd highly suggest giving this one a effort!

Recipe for Wet Burritos:

Serves 4-8

{print this recipe}

Filling Ingredients:

• 1 lb. footing beefiness
• 1 pocket-sized onion; chopped
• 2 t. minced garlic (or 1 t. garlic pulverization)
• one xiv.5 oz. tin can diced tomatoes WITH liquid (divided)
• one 14 oz. tin Refried Beans
• 2 T. Worcestershire Sauce
• ane packet Burrito Seasoning Mix ** (or substitute with the spices listed out beneath)

Sauce & Other Ingredients:

• 1 – 2 c. brown gravy (you lot can make your own or use store bought)
• i 10 oz. can enchilada sauce
• 2 c. shredded cheese (Mexican blend or Cheddar would be all-time)
• 4-8 tortillas (I used eight 8″ tortillas, just if you use the huge burrito-size tortillas, you'll need less)

Optional toppings = sour cream, chopped onion, chopped tomatoes, lettuce, and salsa.

** Commutation for Burrito Seasoning Mix

• 2 t. Chili Powder
• 1 t. Ground Cumin
• 1 t. Oregano
• 1 t. Paprika
• 1/two t. Pepper
• salt to gustatory modality (you probably won't need much)

Directions:

• In a big frying pan, cook meat, onions and garlic until meat is no longer pink
• Drain grease off meat mixture and return dorsum to pan
• Add HALF the can of tomatoes, refried beans, Worcestershire Sauce, and all seasonings
• Cook over medium heat until beans are "melted" and the mixture is heated through

• While the meat mixture cooks, mix the other one-half of the tomatoes, the gravy, and theenchilada sauce in a small sauce pan or bowl (I did mine in a pan because I was making the gravy first)

• Get together the burritos past spooning a few Tablespoons of meat/bean mixture into each tortilla and pinnacle with shredded cheese.
• Roll up and place seam-side down in a greased 9″ 10 13″ pan.
• Pour sauce over burritos and pinnacle with boosted shredded cheese
• Bake for fifteen-20 minutes at 375*F

Serve with optional toppings, tortilla fries, and extra salsa!

Savor!

I know it might still seem like a longer list of ingredients — just I promise, it was VERY simple to make. In fact, since I always have containers of cooked basis beef in the freezer, I was able to eliminate the beginning step of cooking the meat and I literally had the whole recipe ready for the oven in about 20 minutes.

And then I cleaned up the kitchen, set the tabular array, and prepared the optional toppings while information technology broiled for the fifteen-20 minutes (basically simply to cook the cheese).

So I essentially had dinner on the table AND the entire kitchen cleaned up in about 45 minutes — not bad!

MAKING It Ahead:

If you lot want to make this recipe the day ahead (or the morning of) you'll probably simply need to cook information technology for a bit longer since information technology volition be cold when you're putting it in the oven.

If you want to freeze this recipe, I'd personally freeze the plain burritos without the sauce, then I'd add together the sauce and cheese right before baking.

VARIATIONS:

If you're not into processed foods, simply make your own gravy, make your own enchilada sauce, and use the spice mixture I listed above instead of the pre-packaged spices.

Too, you could try using ground turkey or even shredded chicken in identify of the ground beef.

I'g guessing you lot could even brand this vegetarian by doubling the refried beans and maybe adding some whole black beans likewise.

Similar I mentioned to a higher place, Dave and I both gave this recipe 2 thumbs upward and I'll definitely be making it again!

What are your favorite make-ahead Mexican meals?

Visit my virtual recipe box for more unproblematic, delicious, family friendly, recipes!

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Source: https://andreadekker.com/wet-burritos/

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