Smothered Burritos
My brother-in-law teased that I only knew five ground beef recipes. I proved him wrong with my inventive spicy burritos. —Kim Kenyon, Greenwood, Missouri
Ingredients
- 1 can (10 ounces) green enchilada sauce
- 3/4 cup salsa verde
- 1 pound ground beef
- 4 flour tortillas (10 inches)
- 1-1/2 cups shredded cheddar cheese, divided
Reviews
To Adele, Amen! You're so right on about adjusting a recipe
Simple and delicious! The cheddar cheese makes this dish. I browned the ground beef, draining lightly, and then sauteed 1/2 onion chopped and 4 cloves minced garlic with the beef before continuing with the recipe. Other than that, I made it exactly as written. Easy and delish! Will definitely make this dish often.
Yes, what Adele said! Cooking should be fun and creative! use your inventive minds! Don't be lame and just stick to the recipe! I think I change EVERY recipe I have ever tried! Just remember to write down what you changed! As my mother always says, "Do you think you can do that again?" have FUN!!!!!
Husband-approved! It's hard for me to cook Mexican dishes because I don't like the cuisine. Since the virus situation and his favorite restaurants being closed though I've been learning. This is quick, easy, and he gave it two thumbs up! I substituted ground turkey for the beef, and sprinkled a few diced jalapenos on top. Success! Good served with boxed Spanish rice, and a warmed-up can of refried beans. Next I'll have to learn to make those.
Quick and Easy. I used some already cooked pulled pork which I added sauteed onions, red and green peppers and jalapenos to. Followed the rest of the directions of the recipe and was done in 30 minutes. My son loved it, and he is hard to please. Froze a few for my sister who is coming out to visit, and I'm sure she will love it too. Thanks for the recipe!
My family really loved this and it will be on our menu again
What is wrong with some of you? Didn't your parents teach you that if you don't have anything nice to say, keep your pie holes shut? Cooking is fun and such negativity is totally unnecessary. You act as if you're chefs in Michelin-rated restaurants expecting the arrival of an inspector. Bottom line, Kim was generous enough to share a solid recipe she developed. Some will enjoy as written while others can use it as a base for their own creativity and taste. But, to address some of you food critics, chuck in the opinion of many, is the best beef grind because the additional fat gives it more flavor. Furthermore, the recipe called for draining BEFORE adding the spices, not after. Burritos are NOT made with corn tortillas. They don't make corn tortillas big enough for burritos, so criticizing the use of flour tortillas to make burritos is just weird. What you made wasn't burritos, just a version of enchiladas. Red or green sauce is nothing more than a personal preference. Also, if you're an experienced cook you should be capable of looking at a recipe and knowing if you and/or your family will appreciate more or less spice then proceeding to make the appropriate adjustments based on personal taste. Not everyone likes heat and if you know anything about Mexican cuisine you know that every dish isn't "spicy". It's a cuisine with a wide range of flavors, using many spices that aren't necessarily spicy. Flavor, not just heat is what a dish good, and if you have to have heat, nothing's stopping you from putting a bowl of peppers on the table. So 4 stars for sharing a solid recipe and creativity. Thank you, Kim.
This is SO simple, and excellent! I cook lots of texmex food, and this has an excellent flavor. A lot depends on your choice of sauces. Thank you for a great new, and very easy, recipe!
Thought it was a serious waste of ingredients would not give it any stars.
There is enough sauce to add a couple more tortilla's. I did add chopped onions and topped with a little sour cream with refried beans on the side. Will make again.