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Friday, August 8, 2014

Enchilada Burritos

Tex-Mex/Mexican food is one of my favorite things to eat. I just love it and these Enchilada Burritos are no exception. I made some quick burritos and topped them with enchilada sauce instead of leaving them naked. They were great! This can be assembled ahead of time and even frozen until you are ready to bake them. We loved all the flavors in this dish! I served this with some Mexican rice and Baked Refried Beans for a weeknight fiesta!

Enchilada Burritos
serves 8
(Printable Recipe)

  • 1 pound ground beef
  • 1 (1-oz) package taco seasoning
  • 2/3 cup water
  • 1 can Rotel tomatoes, drained
  • 1 (10-12 oz) can enchilada sauce
  • 8 (7-8 inch) flour tortillas
  • 2 cups shredded Cheddar or Monterey Jack cheese
  • sour cream
  • lettuce
  • tomatoes

Preheat oven to 350 degrees.

Cook beef in large skillet over medium high heat until meat is browned, stirring until crumbled; drain fat and return to skillet. Stir taco seasoning, water and Rotel in to beef. Cook 10 minutes.

Spread approximately 1/4 cup meat mixture onto each tortilla; top with 2 Tbsp cheese. Roll up tortillas, place, seam side down, into 9x13 pan. Repeat with remaining tortillas. Pour enchilada sauce over tortillas. Sprinkle with remaining cheese.

Bake at 350 for 20 minutes.  Serve with sour cream, lettuce and tomatoes.

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1 comment:

  1. Yep, this sounds like a perfect meal for tonight :)


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