Wet Beef Burritos (Print)

Tender tortillas wrap up beef and beans, gooey cheese, rich red sauce and cool toppings.

# Ingredients:

→ Filling

01 - 455 g refried beans
02 - 130 g diced green chile peppers
03 - 0.5 teaspoon black pepper
04 - 0.5 teaspoon salt
05 - 1 teaspoon ground cumin
06 - 2 teaspoons garlic, minced
07 - 75 g onion, finely chopped
08 - 450 g ground beef

→ Sauce

09 - 425 g no-bean chili
10 - 285 g enchilada sauce
11 - 225 g tomato sauce

→ Assembly

12 - Green onions, chopped, for garnish
13 - 340 g Mexican blend cheese, shredded
14 - 150 g lettuce, shredded
15 - 6 large flour tortillas (approx. 30 cm each)

→ Optional Toppings

16 - Other fresh vegetables as desired
17 - Dried chives
18 - Tomatoes, diced
19 - Guacamole
20 - Sour cream

# Steps:

01 - Crank your oven to 200°C or 400°F, so it's ready to go.
02 - Keep a skillet on medium-high. Toss in the beef and onion and let them cook until the beef looks done and onions turn clear. Dump the fat if there’s too much. Add garlic, cumin, salt, and pepper. Throw in chiles and beans, mix it up, and let it warm. Just keep it on low till you're ready.
03 - Grab a saucepan and pour in chili, enchilada sauce, and tomato sauce. Stir while heating it on medium so it all comes together. Once hot, take it off the heat.
04 - Put lettuce and a bit of cheese down the center of each tortilla. Spoon on the beef-bean filling. Fold the sides over, then tightly roll it so nothing falls out.
05 - Grease up a couple of 33 x 23 cm pans. Lay each rolled burrito with its seam facing down, side by side in the dishes.
06 - Cover every burrito with the steamy sauce you made. Sprinkle leftover shredded cheese all over.
07 - Move the dishes to the oven. Bake 15 to 20 minutes until the cheese bubbles and the insides are piping hot.
08 - Throw on green onions and anything else you like, such as extra lettuce, chives, tomatoes, guac, or a dollop of sour cream before eating.

# Notes:

01 - You can freeze them once they're put together. Just thaw and warm up at 200°C (400°F) for 15 to 20 minutes so they're hot inside.

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