This is one of my favorite ways to make burritos. I'm not a big fan of enchilada sauce (I like the tortillas to have more crunch), so I don't use the whole can. And while the original recipe said it made 12, I've never gotten more than 8.
Baked Steak Burritos
from Betty Crocker
1/4 cup butter
1 package (1 oz) taco seasoning mix
1 1/2 lb boneless beef sirloin tip steak, cut into thin bite-sized strips
1 can (16 oz) refried beans
1 package (1 oz) taco seasoning mix
1 1/2 lb boneless beef sirloin tip steak, cut into thin bite-sized strips
1 can (16 oz) refried beans
8 flour tortillas (6 inch)
2 cups Cheddar cheese, shredded
3 green onions, thinly sliced
1 can (10 oz) red enchilada sauce
1 cup Mexican cheese blend, shredded
2 cups Cheddar cheese, shredded
3 green onions, thinly sliced
1 can (10 oz) red enchilada sauce
1 cup Mexican cheese blend, shredded
Shredded lettuce
Sour cream
Heat
oven to 400°F.
Melt butter in large skillet over medium heat.
Stir in
taco seasoning mix.
Add beef strips; cook and stir 5 to 6 minutes or
until of desired doneness. Drain.
Meanwhile, place refried beans in microwave-safe dish. Microwave on HIGH for 2 minutes, stirring once or twice.
Spread each tortilla with refried
beans to within 1/4 inch of edge.
Top each with beef, Cheddar cheese
and green onions.
Roll up, folding in sides.
Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish.
Pour enchilada sauce over burritos.
Sprinkle with Mexican cheese blend.
Bake at 400°F. for 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.
Top with shredded lettuce and sour cream.
Makes 8 servings.
Serve with: Knorr Spanish Rice
Freezer Meal: You can assemble the burritos, then freeze before baking. When ready to make, defrost and bake as normal.
Freezer Meal: You can assemble the burritos, then freeze before baking. When ready to make, defrost and bake as normal.
