Wet Burrito (Print Version)
# Ingredients:
01 -
1 pound lean ground beef.
02 -
1 packet taco seasoning mix.
03 -
5 large flour tortillas (burrito size).
04 -
1 1/2 cups cooked rice.
05 -
1 can (15 oz) refried beans.
06 -
2 cups shredded cheddar cheese.
07 -
1 tablespoon butter, unsalted.
08 -
2 tablespoons all-purpose flour.
09 -
1/2 cup low-sodium beef broth.
10 -
1 can (28 oz) red enchilada sauce.
11 -
1 teaspoon chili powder.
# Instructions:
01 -
Set your oven to 350°F and let it warm up.
02 -
Brown the ground beef in a pan over medium-high heat for about 6 minutes. Drain extra fat, then stir in taco seasoning and water as package directs.
03 -
Melt butter in a pot, add flour and cook briefly. Pour in broth and enchilada sauce slowly, add chili powder, and cook until it thickens.
04 -
Lay out each tortilla and add beans, rice, cooked beef and some cheese. Roll them up tight, tucking in the sides.
05 -
Spray a 13x9 baking dish with cooking spray. Place rolled burritos seam-side down.
06 -
Pour the warm sauce over burritos and top with remaining cheese.
07 -
Cook in the oven for 20 minutes until cheese melts and everything's hot.
# Notes:
01 -
Can use any type of meat instead of beef.
02 -
Freezes well for up to 3 months without sauce.
03 -
Leftovers keep in fridge for 4 days.