Spicy Beef Burritos smothered in a red sauce and ooey gooey cheese!
Yum
I wish I could be a better meal planner. I think that would be a good resolution or goal for me to work on this year.
You see, most of my meals ARE planned, however other factors, such as cravings and energy level take over quickly during the week and I end up making something completely different than what I had planned. Do you ever do that? (I'd love to think it isn't only me...!)
So the other night I was going to make a chicken stir fry, when I had a craving for Mexican food. A beef burrito was calling me. Dang, why couldn't I crave a chicken burrito?? So I pop by the store for some ground sirloin and flour tortillas and head home. Then it hit me. I really want one of those 'wet' burritos. You know the ones that are smothered in sauce. Yeah, that sounds really good!
So I rooted around in the pantry for something to make a sauce with and spied a pouch of Fontera Taco Skillet Sauce. I had the one that is a red sauce made with mild red chili and cumin, labeled Texas Style. This is usually used as a taco sauce so I decided to put some with the meat to give it a saucy bite and the rest over the top. As these sauces are made from Chef Rick Bayless I knew it would taste wonderful. I've tried several of his different sauces in a couple of dishes and they do not disappoint. Let' just hope my improvisation works!
So this is how I used this sauce. I browned up my ground sirloin and added about half the pouch, stirring to coat the beef. Once I built the burrito I used the sauce again pouring it over the top and then sprinkling it with cheese like the restaurants do. Pop those babies in the oven to heat it all up and melt the cheese and you are done! Time to eat!
All in all we both loved this version of Easy Beef Wet Burritos. What a great use of his sauces. He also has a verde sauce that would take great over a burrito as well which I want to try next time. But for now my craving for Mexican food, and beef burritos is satisfied. I'll try planning that Chinese stir fry for another day!
Enjoy!
Easy Beef Wet Burritos
serves 4-6
1 lb ground sirloin
1 15 oz can refried beans (Spicy Jalapeno)
2 roma tomatoes, chopped
1 1/3 cup cheddar cheese, grated
4 flour tortillas (I used burrito size)
1 pouch (8oz) Frontera Texas Original Taco Skillet Sauce
Preheat oven to 350 degrees.
In a large skillet over medium heat brown ground sirloin, using a spatula or wooden spoon to break into small pieces. Cook until no longer pink and browned all over. Add 1/2 pouch of the taco sauce to the skillet, stirring meat to coat. Remove from heat.
Meanwhile in a small sauce pan add the refried beans over low heat, stirring occasionally to heat.
Assemble your burritos. On a flour tortilla place a 1/4 of the refined beans down the middle, top with meat, tomatoes, and 1/4 of the cheese. Fold both side in toward the middle and roll the long edges over the filling to make a burrito. Place in a baking pan and repeat.
Cover the burritos with the remaining sauce and top with 1/3 cup cheese.
Cover baking pan with a piece of aluminum foil and place in the oven. Cook 10 minutes. Remove from oven and serve.
You see, most of my meals ARE planned, however other factors, such as cravings and energy level take over quickly during the week and I end up making something completely different than what I had planned. Do you ever do that? (I'd love to think it isn't only me...!)
So the other night I was going to make a chicken stir fry, when I had a craving for Mexican food. A beef burrito was calling me. Dang, why couldn't I crave a chicken burrito?? So I pop by the store for some ground sirloin and flour tortillas and head home. Then it hit me. I really want one of those 'wet' burritos. You know the ones that are smothered in sauce. Yeah, that sounds really good!
Easy Beef Wet Burritos
So I rooted around in the pantry for something to make a sauce with and spied a pouch of Fontera Taco Skillet Sauce. I had the one that is a red sauce made with mild red chili and cumin, labeled Texas Style. This is usually used as a taco sauce so I decided to put some with the meat to give it a saucy bite and the rest over the top. As these sauces are made from Chef Rick Bayless I knew it would taste wonderful. I've tried several of his different sauces in a couple of dishes and they do not disappoint. Let' just hope my improvisation works!
So this is how I used this sauce. I browned up my ground sirloin and added about half the pouch, stirring to coat the beef. Once I built the burrito I used the sauce again pouring it over the top and then sprinkling it with cheese like the restaurants do. Pop those babies in the oven to heat it all up and melt the cheese and you are done! Time to eat!
All in all we both loved this version of Easy Beef Wet Burritos. What a great use of his sauces. He also has a verde sauce that would take great over a burrito as well which I want to try next time. But for now my craving for Mexican food, and beef burritos is satisfied. I'll try planning that Chinese stir fry for another day!
Enjoy!
Easy Beef Wet Burritos
serves 4-6
1 lb ground sirloin
1 15 oz can refried beans (Spicy Jalapeno)
2 roma tomatoes, chopped
1 1/3 cup cheddar cheese, grated
4 flour tortillas (I used burrito size)
1 pouch (8oz) Frontera Texas Original Taco Skillet Sauce
Preheat oven to 350 degrees.
In a large skillet over medium heat brown ground sirloin, using a spatula or wooden spoon to break into small pieces. Cook until no longer pink and browned all over. Add 1/2 pouch of the taco sauce to the skillet, stirring meat to coat. Remove from heat.
Meanwhile in a small sauce pan add the refried beans over low heat, stirring occasionally to heat.
Assemble your burritos. On a flour tortilla place a 1/4 of the refined beans down the middle, top with meat, tomatoes, and 1/4 of the cheese. Fold both side in toward the middle and roll the long edges over the filling to make a burrito. Place in a baking pan and repeat.
Cover the burritos with the remaining sauce and top with 1/3 cup cheese.
Cover baking pan with a piece of aluminum foil and place in the oven. Cook 10 minutes. Remove from oven and serve.
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