Baked Smothered Burritos
So good, mexican grandmothers have been known to beg me for the recipe.
The recipe varies everytime I make them, but here's how yesterdays batch came together. This made 20 burritos (16 of which we froze).
3 1/2 lbs lean ground beef
4-5 cloves of garlic roughly chopped
3 large yellow onions chopped
2 dozed pitted calamata olives sliced
1 1/2 lbs sharp cheddar cheese shredded
6 plum tomatoes chopped
bunch of cilantro, destemmed, rinsed, dried and roughly chopped
1 large jar pace medium picatne sauce (somtimes we make hot, not this time)
1 can hatch green chili hot enchilada sauce (optional)
1 small can hatch green chilis (optional)
20 burrito size flour tortillas
4 cans low sodium pinto beans
Start by getting everything ready:
Saute 1/2 of a chopped yellow onion and the garlic until they become translucent. Don't brown (not like it would matter). Remove form pan and keep handy. Saute beef until just browned with no visible pink left. I strain out the fat and then put back in the pan. Add back in cooked garlic onion mixture, add the small can of hatch green chili, a couple tablespoons of the pace picante sauce, and salt and pepper to taste. Cook for another 4 or 5 minutes.
Put the pinto beans into a medium sauce pan. I rinse the beans well and add a 1/2 cup water. Heat the beans over medium heat. Let them boil for 5 minutes and then mash lightly with a potato masher.
Pre-heat oven to 450 and then set up your assembly line. here's what mine looked like:
Assemble each burrito starting with the beans, then add beef, onion, a small amount of cheese, cilantro, tomato and finally two small tablespoons of the red salsa. Restraint is very important here or you'll end up with too much in the tortilla to successfully roll.
Roll and place in a microwave and oven safe dish. Smear the top with the green salsa, sprinkle with more cheese and finally add some olives to the top.
We took out all the containers we had and rolled up all 20, divided them up 2, 3 or 4 in a container, smothered the batch with salsa, cheese and olives and then stuck em in the freezer...except for the first 4 which went in the oven until the cheese on top starts to bubble which we ate for dinner.
The frozen burritos can be defrosted and cooked till bubling in the microwave.