Beazell's Cook Book

Enchilada Burritos by Dawn Domangue

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2 lbs. boneless, lean stew meat
1 large can mild enchilada sauce
6-8 large flour tortillas
2 tsp Beazell's Seasoning
2 tbsp taco seasoning
1/2 cup seasoning mix (I used frozen); trinity....onions, bell pepper & celery
2 packets beef Swanson's Flavor Boost
1 1/2 shredded Mexican cheese
1/4 medium onion, diced (I used a red onion) for sprinkling on top.
1/4 cup green onion, chopped
 
Place the stew meat, seasoning blend, enchilada sauce, packets of flavor boost, Beazell's seasoning and the taco seasoning in a thick pot, and simmer on medium until meat falls apart. I cooked mine for about 2 1/2 hours .You can also slow cook in a crock pot, if you'd like. When it was done, I tasted the meat and added a bit more spice, so adjust to your taste.
 
Heat oven to 400 degrees.
 
Heat tortillas, either in a skillet or microwave. Spray baking pan with Pam spray. Place one tortilla on a plate, and using a slotted spoon, place a good row of the meat mixture down the middle of the tortilla. Try to drain out as much of the juice as you can, or this will get messy. Carefully roll the sides of the burrito in, then roll it up. Place burrito seam side down in the pan. Repeat until all burritos are rolled and in the pan.
 
Pour the remaining liquid out of the meat onto the burritos. Cover with the shredded cheese. Top with the diced onions and green onions. Bake for about 15 - 20 minutes, or until cheese is melted well.
 

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