Hefty-Defty Roly-Poly Weebles Wobbles But They Don't Fall Down Burritos

"Eat 'em or freeze 'em."
 
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photo by a food.com user photo by a food.com user
Ready In:
52mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • In a large skillet over medium-high heat, cook the ground beef until brown; drain excess fat.
  • Reduce the heat to medium and add the tomatoes, chili powder, garlic and cumin.
  • Cook for 2 minutes, blending well.
  • Preheat oven to 375°F.
  • Fill each tortilla with a layer of refried beans, a sprinkling of green chili peppers, a heaping tablespoon of tomato sauce and a small portion of ground beef.
  • Roll up the tortillas, burrito-style, and place seam side down in a 13x9x2-inch baking dish (or place them in freezer bags and squeeze out excess air before sealing).
  • When all the tortillas that you plan to cook are in the baking dish, sprinkle them liberally with Monterey Jack cheese.
  • Bake for 20 minutes, or until the cheese is bubbly.
  • Serve immediately with shredded lettuce, mashed avocados, and sour cream.

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Reviews

  1. Yummy! I had some for dinner and wrapped the rest to freeze for later. I did salt to taste, and mixed the chiles and tomato sauce in with the ground beef mixture. Also finished with a little chopped cilantro. This is an easy recipe that I will be able to make again. I need to get better at the wrapping stage, however. Will practice. Thank you for sharing this lovely recipe with us.
     
  2. Good burritos. Everyone enjoyed them and they were finished off. Thanks for the recipe.
     
  3. Incredible! I make a batch and freeze them individually. Then just pull what i need out of the freezer and place in a small casserole dish. Cover with green enchilada sauce and some shredded Mexican-spiced cheese and throw in the oven at 350 for about 45 minutes or until the cheese is bubbling.
     
  4. I made these "Enchilado Style" using my adapted version of "Chipotle Enchilada Sauce" (#99915) and they were absolutely restaurant-quality. Delicious. If you are serving them plain, make sure you taste the filling before stuffing the tortillas, as it may need a bit of salt and pepper. I forgot to taste it until half my tortillas were already filled! But since I smothered them with sauce and cheese, it didn't matter. Thanks for posting.
     
  5. These were really easy to make and very tasty! I substituted 5 fresh tomatoes for 2 cans of diced tomatoes with green chiles. I ended up making 12 servings and then freezing half of them. They take a bit longer to bake, when frozen.....but it's especially easy on a busy day. Don't fill them too full or the tortillas will break.
     
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Tweaks

  1. These were really easy to make and very tasty! I substituted 5 fresh tomatoes for 2 cans of diced tomatoes with green chiles. I ended up making 12 servings and then freezing half of them. They take a bit longer to bake, when frozen.....but it's especially easy on a busy day. Don't fill them too full or the tortillas will break.
     

RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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