Wettish burritos
constituents
1 lb ground beef
mug diced onion
2 c. with diced garlic tea
1 tablespoon of cumin
tablespoon of swab
tablespoon of pepper
oz minced green peppers
16 oz. of refried sap
8 oz de sauce tomate
10 oz de sauce enchilada
15 oz. Beanless Chili( Hormel)
6 flour burrito tortillas( roughly 12 elevation)
2 mugs of tattered lettuce
3 mugs of tattered Mexican rubbish
diced green onions( for trim)
Any fresh condiments needed
How to make wet burritos
Preheat the roaster to 400 degrees F.
Brown the ground beef and onion in a skillet over medium and high heat. Singe and stir until unevenly brown and the onion starts to soften. Click for a medium frying visage.
Drain grease and season with garlic, cumin, swab and pepper. Stir green chili and refried sap until well amalgamated. Turn off the heat but stay warm.
In a skillet, combine tomato sauce, bean-free pepper, and enchilada sauce. scourge together until well mixed, and cook over medium heat until smoked. Turn off the heat and stay warm. Click for a scourge.
Divide beef and bean admixture into 6 servings in the skillet.
Place a burrito- sized tortilla on a plate and place 1/6 of the ground beef admixture in the center.
Top with some rubbish and lettuce. Leave the lettuce out if you do n’t want it to be cooked outside. You can also substitute or add other vegetables.
Fold on the left and right side of the tortilla over the stuffing, holding it in place with your fritters. also fold the top and nethermost sides of the tortilla onto the stuffing( like an envelope) making sure it mounts well so no stuffing can escape
reprise with the other 5 tortillas
Place the confluence down in two oiled 9×13 roaster safe dishes. Click for a 9 x 13 baking dish.
Pour the whole visage of sauce over the burritos.
Top with the rest of the rubbish sprinkled unevenly.
Singe in a preheated roaster for 15- 20 twinkles until burritos are hot and the rubbish is melted.
Top with further lettuce, tomatoes, sour cream and dried chives, or condiments of your choice.