Smothered Wet Beef Burrito

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.

2. 2

   In a large skillet over medium-high heat, heat the vegetable oil. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Add the ground beef to the skillet. Cook, breaking it apart with a spoon, for 5-7 minutes until fully browned. Drain off any excess grease.

4. 4

   Stir in the chili powder, cumin, oregano, salt, and pepper, and cook for 1 minute to toast the spices. Pour in the tomato sauce and beef broth. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.

5. 5

   Warm the tortillas in the microwave or a dry skillet to make them pliable. Lay a tortilla flat and spread about 1/4 of the warmed refried beans down the center. Top with 1/4 of the beef mixture and about 1/4 cup of the shredded cheese.

6. 6

   To roll the burrito, fold the two sides inward over the filling. Then, take the bottom edge of the tortilla and pull it up and over the filling, tucking it in tightly. Continue rolling until the burrito is sealed.

7. 7

   Place the assembled burritos seam-side down in the prepared baking dish. Pour the red enchilada sauce evenly over the top, ensuring they are completely covered. Sprinkle with the remaining shredded cheese.

8. 8

   Bake for 10-15 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and golden. Let the burritos rest for 5 minutes before serving. Garnish with sour cream and fresh cilantro.