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A hearty and satisfying classic, this burrito features a savory ground beef filling wrapped in a warm tortilla, then generously smothered in red enchilada sauce and bubbly, melted cheese. It's the ultimate comfort food for any night of the week.
For 4 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
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.
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.
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.
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.
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.
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.
A hearty and satisfying classic, this burrito features a savory ground beef filling wrapped in a warm tortilla, then generously smothered in red enchilada sauce and bubbly, melted cheese. It's the ultimate comfort food for any night of the week.
This mexican_american recipe takes 50 minutes to prepare and yields 4 servings. At 1009.02 calories per serving with 58.58g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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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.
Swap the ground beef for shredded chicken, pulled pork (carnitas), or ground turkey. For a vegetarian version, use a mix of black beans, pinto beans, and corn.
Use green enchilada sauce (salsa verde) instead of red for a tangier, brighter flavor profile.
For extra heat, add one or two finely diced jalapeños or a 1/4 teaspoon of cayenne pepper to the beef mixture along with the other spices.
Add 1 cup of cooked Spanish rice or cilantro-lime rice to the filling of each burrito for extra substance and flavor.
Ground beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and supporting overall body function.
This dish provides a significant amount of heme iron from the ground beef, a form of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Beef is rich in several B vitamins, including B12, niacin, and B6. These vitamins are vital for energy metabolism, brain function, and the formation of red blood cells.
A single serving of this recipe contains approximately 850-950 calories, depending on the specific ingredients used, such as the fat content of the beef and the amount of cheese and sour cream.
While delicious, a traditional wet burrito is an indulgent meal high in calories, sodium, and saturated fat. To make a healthier version, consider using lean ground turkey, whole wheat tortillas, reduced-fat cheese, and adding more vegetables like bell peppers and spinach to the filling.
Yes. You can fully assemble the burritos (without the sauce and cheese on top) and store them tightly wrapped in the refrigerator for up to 2 days. When ready to eat, place them in the baking dish, smother with sauce and cheese, and bake, adding 5-10 minutes to the baking time to ensure they are heated through.
The main differences are the tortilla and filling. Burritos use large flour tortillas and have complex fillings, often including rice and beans. Enchiladas use smaller corn tortillas, are typically rolled around a simpler filling like just meat or cheese, and are then fully baked in the sauce.
To minimize sogginess, ensure your beef filling has simmered until thick. You can also lightly pan-fry the rolled burritos in a bit of oil for a minute per side before placing them in the baking dish. This creates a slightly crispier exterior that holds up better to the sauce.
This recipe goes great with these complete meals
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