Beazell's Cook Book

Beef Burritos Enchilada Style by Amy Sosa

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Beef Burritos Enchilada Style  




2 pounds ground beef

1 large onion , chopped

Beazell's Cajun Seasoning, to taste

2 tablespoons cumin

2 tablespoons chili powder

1 1/2 teaspoons oregano

1 teaspoon chili pepper

1/4 cup chopped cilantro

1 small can chopped green chilies with juice

4 1/2 ounces can petite diced tomatoes with green chilies with juice

1 large can prepared red enchilada sauce (Hatch brand or homemade if possible)

Sharp cheddar cheese, shredded

Flour tortillas

Garnishes: Sour cream with lime, black olives, Cholula hot sauce, chopped cilantro, lime slices



Variation: Use green enchilada sauce or Salsa Verde in place of the red enchilada sauce.

Brown the ground beef and drain excessive grease.  Return the ground beef to the pan.  Add 3/4 of the chopped onion, Beazell’s Cajun Seasoning to taste, cumin, chili powder, oregano, chili pepper, cilantro, chopped green chili, and tomatoes.  Bring the mixture to a simmer and cook until the tomatoes are translucent.  Taste and adjust seasoning with more Beazell’s Cajun Seasoning.

Preheat oven to 375 degrees.  In a casserole, put a very thin layer of enchilada sauce just to coat the bottom of the dish.  To assemble the burritos, sprinkle shredded cheese on each flour tortilla and top with ground beef mixture.  Carefully roll the flour tortilla up and place seam side down in the casserole dish.  Continue until you have filled the casserole with burritos.  Add shredded cheese and remaining onions.  Bake in the oven until the cheese is melted and the sauce is bubbling.

Excellent when served with Tex-Mex rice and either black beans or refried beans.


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