This recipe makes two 9X13 baking dishes approx 8 burritos each pan.
Ingredients:
2 packages of Large burritos
1 small can of diced chiles
3 large cans of red enchaldia sauce
1 1/2 cups of cooked white rice (can choose to make black beans & rice, see recipe below)
3 cups of Colby jack cheese and cheddar cheese
3 lbs of chopped beef
2 packs of taco seasoning
1 large diced onion
*Homemade black beans & rice
INGREDIENTS:
1/12 c of white rice
21/2 c of chicken broth
1 can of mild diced Chile’s
1 16 oz can of drained black beans
1 tsp of cumin
1tsp of salt
1 med since finely chopped onion
4 cloves finely chopped garlic
11/2 TBLS of olive oil
Sauté onions and garlic in olive oil until onions begin to brown (slightly),add rice and sauté for 2 min, add chicken broth and Chile’s let come to a boil then cover and put on low for approx 15 min. Add black beans , toss to incorporate turn stove top OFF, cover pot and let sit for approx 15 min. Use this rice INSTEAD of rice above.
In two 9 x 13 cooking pans pour 11/2 cans enchilada sauce in each pan
Sauté onions until opaque add small can of mild chiles (set aside)
Cook rice as directed on instructions
In large frying pan cook chopped beef until brown add 2 cups of water and 2 packs of taco
Seasoning and cook on medium high for approx 10. Min. Add onion and chile mixture and let cook for another 5 minutes, stirring frequently.
Lay burrito on flat surface: sprinkle cheese in center, then 2 tbls white rice then top with 2 tbls of meat mixture then sprinkle cheese on top. Fold in each side then fold in flap closest to you to center then fold flay on other side to the center . Place stuffed burrito in pan (approx 8 will fit into each pan.
When pan is full add other 1 1/2 of cans of red enchaldia sauce and add cheese on top (approx 1 cup).
Cover with tinfoil and place in preheated oven on 350 degrees for approx 25-30 minutes. When done remove tin foil let set for 5 minutes , sprinkle fresh cut cilantro on top and served with sour cream and guacamole.
Often I will use the throw away tins ( 9 X 13) and it will make 3 of these . Covered tightly with tin foil this keeps nicely in the freezer for later use, thaw completely and heat in oven as directed in recipe.
Ingredients:
2 packages of Large burritos
1 small can of diced chiles
3 large cans of red enchaldia sauce
1 1/2 cups of cooked white rice (can choose to make black beans & rice, see recipe below)
3 cups of Colby jack cheese and cheddar cheese
3 lbs of chopped beef
2 packs of taco seasoning
1 large diced onion
*Homemade black beans & rice
INGREDIENTS:
1/12 c of white rice
21/2 c of chicken broth
1 can of mild diced Chile’s
1 16 oz can of drained black beans
1 tsp of cumin
1tsp of salt
1 med since finely chopped onion
4 cloves finely chopped garlic
11/2 TBLS of olive oil
Sauté onions and garlic in olive oil until onions begin to brown (slightly),add rice and sauté for 2 min, add chicken broth and Chile’s let come to a boil then cover and put on low for approx 15 min. Add black beans , toss to incorporate turn stove top OFF, cover pot and let sit for approx 15 min. Use this rice INSTEAD of rice above.
In two 9 x 13 cooking pans pour 11/2 cans enchilada sauce in each pan
Sauté onions until opaque add small can of mild chiles (set aside)
Cook rice as directed on instructions
In large frying pan cook chopped beef until brown add 2 cups of water and 2 packs of taco
Seasoning and cook on medium high for approx 10. Min. Add onion and chile mixture and let cook for another 5 minutes, stirring frequently.
Lay burrito on flat surface: sprinkle cheese in center, then 2 tbls white rice then top with 2 tbls of meat mixture then sprinkle cheese on top. Fold in each side then fold in flap closest to you to center then fold flay on other side to the center . Place stuffed burrito in pan (approx 8 will fit into each pan.
When pan is full add other 1 1/2 of cans of red enchaldia sauce and add cheese on top (approx 1 cup).
Cover with tinfoil and place in preheated oven on 350 degrees for approx 25-30 minutes. When done remove tin foil let set for 5 minutes , sprinkle fresh cut cilantro on top and served with sour cream and guacamole.
Often I will use the throw away tins ( 9 X 13) and it will make 3 of these . Covered tightly with tin foil this keeps nicely in the freezer for later use, thaw completely and heat in oven as directed in recipe.
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