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Smothered Burritos Recipe

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Smothered Burritos
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Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 celery ribs, diced
  • 1/4 cup diced green pepper
  • 1/2 t chili powder
  • 1/2 t ground cumin
  • 1/4 t salt
  • 1/4 t pepper
  • 1/8 t garlic powder
  • 1/8 t onion powder
  • 1 (4.5 oz) can diced green chilies
  • 1 (16 oz) can refried beans
  • 2 (10 oz) cans enchilada sauce
  • (the amount depends on personal taste)
  • Burrito-size flour tortillas
  • Additional Ingredients:
  • Shredded Cheddar Cheese
  • Shredded Lettuce
  • Cherry Tomatoes, cut in half
  • Chopped Green Onions
  • Cilantro
  • Avocado slices
  • Lime wedges
  • Sour cream
  • Heat oven to 350°
  • In a medium skillet
  • Brown ground beef
  • With chopped onion,
  • celery and diced green peppers,
  • Over medium-low heat until beef is browned
  • Drain, return mixture back to heat and
  • Stir in spices, diced green chilies and refried beans.
  • Simmer for 20 minutes
  • Remove from heat
  • Set aside
  • Pour 1 cup of the enchilada sauce
  • into a 13 x 9 inch baking dish
  • Spoon 1 T of enchilada sauce
  • down the center of the flour tortilla
  • Spoon some of the meat/refried bean
  • mixture down the center
  • Tuck in the ends of the tortilla and
  • carefully fold into a burrito
  • Place on top of the enchilada sauce in the
  • 13 x 9 inch baking dish
  • Repeat with remaining tortillas
  • Cover with tin foil
  • Bake for 45 minutes
  • Serve with additional ingredients
  • Frozen Margaritas~
  • 10 cups pineapple juice
  • 8 cups water
  • 6 cups white/silver tequila
  • 2 cups orange liqueur
  • (Cointreau, Triple Sec and Grand Marnier)
  • 3 (10 oz) cans frozen margarita mix, thawed
  • 1 (12 oz) can frozen limeade concentrate, thawed and undiluted
  • lime juice
  • coarse salt
  • lime wedges
  • Combine pineapple juice, water, tequila, orange liqueur,
  • frozen margarita mix, and limeade in a very large plastic container
  • (A large, clean, ice cream pail works great for this recipe)
  • Cover and freeze at least 24 hours or until frozen to a slushy consistency
  • Moisten rims of margarita glasses with lime juice
  • Dip into coarse salt

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