Wet Burritos

1. Preheat the oven to 400 degrees F.
2. Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion begins to soften. Click for a medium skillet.
3. Drain grease and season with the garlic cumin salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat but keep warm.
4. In a saucepan combine the tomato sauce no-bean chili and enchilada sauce. Whisk together until mixed well and cook over medium heat until heated through. Turn off heat and keep warm. Click for a whisk.
5. Divide the beef and bean mixture into 6 portions in the pan.
6. Place a burrito sized tortilla on a plate and place 1/6 of the ground beef mixture onto the center.
7. Top with a little cheese and lettuce. Leave the lettuce out if you don’t want it baked inside. You can substitute or add other veggies as well.
8. Fold in the left and right side of the tortilla over the filling holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) making sure to overlap well so no filling can escape.
9. Repeat with the other 5 tortillas.
10. Place seam side down in two greased 9 x 13 oven safe dishes. Click for a 9 x 13 baking dish.
11. Pour the entire saucepan of the sauce over the top of the burritos.
12. Top with the remaining cheese sprinkled over all evenly.
13. Bake in the preheated oven for 15-20 minutes until burritos are heated through and cheese is melted.
14. Top with more lettuce tomato sour cream and dried chives or your choice of toppings.

variations

1. Protein Alternatives: Instead of ground beef, you can use ground turkey, shredded chicken, or even black beans for a vegetarian option.
2. Spice it Up: Add diced jalapeños or a dash of hot sauce to the beef mixture for some extra heat.
3. Cheese Choices: Experiment with different types of cheese, like pepper jack for a spicier flavor or a blend of cheddar and mozzarella for a creamier texture.
4. Veggie Additions: Incorporate sautéed bell peppers, corn, or zucchini into the filling for added flavor and nutrition.
5. Toppings: After baking, top with sour cream, guacamole, or fresh cilantro for an extra burst of flavor.

Here are some tips for making your beef burrito bake even better:

1. Don’t Overfill: When filling the tortillas, make sure not to overstuff them. This will help prevent them from breaking when you fold them.
2. Seal the Edges: After folding the tortillas, you can use a little bit of water on your fingers to seal the edges, which helps keep the filling inside while baking.
3. Layering Sauce: Pour some of the heated sauce at the bottom of the baking dish before placing the burritos in. This will keep them moist and add flavor.
4. Baking Time: Keep an eye on the baking time; you want the cheese to be bubbly and slightly golden, but not burnt. Check around the 20-minute mark.
5. Rest Before Serving: Let the dish sit for a few minutes after baking. This will make it easier to cut and serve.

To store your beef burrito bake, follow these tips:

1. Refrigeration: If you plan to eat it within a few days, cover the dish tightly with plastic wrap or aluminum foil and refrigerate. It should last for about 3-4 days.
2. Freezing: If you want to store it for a longer period, you can freeze it before baking. Wrap the assembled dish tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months.
3. Baking from Frozen: If you decide to bake it from frozen, you may need to add extra baking time. It’s best to bake it covered for the first part of the cooking time, then uncover to allow the cheese to brown.

conclusion

“Thanks for joining me in making this beef burrito bake! I hope you enjoyed the process and are excited to dig into this flavorful dish. Remember, you can customize it with your favorite ingredients and toppings. Enjoy your meal!”