Wet Burritos

Wet Burritos

Wet Burritos

1 lb ground beef

1/2 cup chopped onion

2 tsp minced garlic

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper

4.5 oz diced green chile peppers

16 oz refried beans

8 oz tomato sauce

10 oz enchilada sauce

15 oz chili no-beans (Hormel)

6 flour burrito tortillas (about 12 inches)

2 cups shredded lettuce

3 cups shredded Mexican blend cheese

Chopped green onions (for garnish)

Any additional desired toppings


Preheat oven to 400°F.

Brown ground beef and onion in a skillet over medium-high heat. Drain grease and season with garlic, cumin, salt, and pepper. Stir in green chilies and refried beans until well blended.

In a saucepan, combine tomato sauce, no-bean chili, and enchilada sauce. Heat until warmed through.

Divide beef and bean mixture into 6 portions.

Place tortilla on a plate, add 1/6 of beef mixture, top with cheese and lettuce (optional).

Fold sides of tortilla over filling, then fold top and bottom over (like an envelope).

Repeat with remaining tortillas.

Place seam side down in greased 9x13 baking dishes.

Pour sauce over burritos, top with remaining cheese.

Bake for 15-20 minutes until heated through and cheese is melted.

Serve with additional toppings as desired.