QUESO TOPPED BURRITOS
These burritos are full of meat and veggies, then baked not fried. Top them with hot queso and pair them with Spanish rice for a delicious Tex-Mex meal
Equipment
- 9" x 13" casserole dish
Ingredients
- 1 lb ground beef cooked and seasoned for tacos
- 1 medium onion diced
- 1/2 red bell pepper diced
- 1 can 15 oz. corn kernels, drained and rinsed
- 1 can 15 oz. black beans, drained and rinsed
- 1 can 10 oz. enchilada sauce
- 6 large flour tortillas
- prepared Queso Dip [I get mine at Costco]
- Spanish Rice [I used Zatarain's]
- Lettuce
- green onions for garnish [optional]
Instructions
- Prepare the ground beef for tacos and set aside.
- Saute onion in skillet with meat drippings or a little olive oil.
- When onion is translucent and starting to caramelize add red pepper, then black beans and corn.
- Stir and season with salt and pepper.
- Add beef back to pan and stir well. Add 1/2 can enchilada sauce and stir.
- Lay tortillas out on a cutting board and divide meat mixture among them making a wide strip in the center of each tortilla.
- Fold the sides in an inch or so, then roll up forming a package.
- Place burritos seam side down in a cooking oil sprayed 9 x 13 baking dish.
- Spray tops of burritos with olive oil spray and pour remaining enchilada sauce in the bottom of the pan around the edges.
- Cover and refrigerate up to 24 hours.
- Bring to room temperature and bake covered for 30 minutes at 325. Uncover and bake 15 minutes more, then raise oven to 400 and continue to bake another few minutes until tops are brown and crisp.
- Heat queso and pour over tops, garnish with green onion slices if desired. Serve with Spanish rice and crispy lettuce. Makes 6 large burritos.