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Cookin' with Kaye

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Salsa Verde Wet Burritos (8/9/2013)

Salsa Verde Wet Burritos


1 ½ lbs. Ground beef
1 packet of Taco or Burrito Seasoning
½ cup water
1 (15 oz.) can refried beans
1 small onion, chopped
1 can Cream of mushroom soup
2 (15 oz.) cans Green enchilada sauce
10-12 burrito size flour tortillas
2 cups shredded Monterey Jack or Colby Jack cheese (divided)
2 cups shredded cheddar cheese (divided)


Grease a 9 x 13-inch baking dish with cooking spray. Heat oven to 375-degrees F.


In a large skillet over medium heat, add ground beef, taco or burrito seasoning, crumble and brown. Half way through, add chopped onion stir in water. Drain off excess fat. Mix in refried beans. You want the mixture to be tight. Be careful not to make it too thin or your burritos will fall apart.


Soften flour tortillas according to package directions. Place a good portion of beef and bean mixture down the center of each burrito. Top with a little of the Monterey Jack cheese, and some of the cheeses. Fold up the bottom of burrito, fold in the sides toward the middle and then roll up from bottom. Place them seam side down in prepared baking dish.


In a large bowl, mix together cream of mushroom soup and 2 cans green enchilada sauce and pour over burritos.


Bake in a 375-degree F. oven for 20. Remove from oven and top with remaining cheeses. Return to oven and bake another 5-10 minute or until cheese is melted and the burritos are hot. Serve topped with lettuce, diced tomatoes, sour cream, hot sauce, guacamole, etc.


Serves 10


 

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