Burritos Wmexican Beer Enchilada Sauce Food

BEEF ENCHILADA-BURRITOS

Steps:

• Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until tender, about 25 minutes.
• Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper. Cook, breaking up the meat, until browned, about 4 minutes. Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water. Simmer until the beans are soft, 3 to 5 minutes. Remove from the heat and add the cilantro.
• Coat a small baking dish with cooking spray. Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. Transfer to the baking dish, seam-side down. Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. Bake until warmed through, 12 minutes. Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes. Serve with the vegetables.

ENCHILADA-STYLE BURRITOS

Steps:

• Place frozen burritos in a greased 13x9-in. baking dish; set aside. In a saucepan, melt butter. Stir in flour until a smooth; gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato sauce, chili powder, bouillon, cumin and salt. Simmer, uncovered, for 5 minutes or until thickened., Pour over the burritos. Sprinkle with cheese, olives if desired and onions. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

BEEF AND BEAN BURRITOS

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

ENCHILADAS WITH MEXICAN BEER ENCHILADA SAUCE

Steps:

• 1. Preheat oven to 350°. Spray a baking dish 13 x 9 with cooking spray.
• 2. Cook the ground beef over medium heat until no longer pink. Add the green onions and garlic and cook about 2 minutes more. Add the corn and cook a few moments longer.
• 3. Combine the meat mixture and about 3/4 cup of the cheese, half a can of the tomatoes, rice and the salsa, mix well. Spoon the mixture down the center of each tortilla shell. Roll-up and place seams side down into your baking pan.
• 4. In a small bowl combine the beer and enchilada sauce, mix well, and then spoon the mixture evenly over the enchiladas.
• 5. Place foil over the dish and bake for 15 minutes or until hot. Remove the foil and sprinkle the remaining cheese and place back in the oven for 10 more minutes. Top with the rest of the tomatoes, more salsa, and lettuce or whatever topping you so desire! Enjoy!

BURRITOS W/MEXICAN BEER ENCHILADA SAUCE

Steps:

• 1. Preheat Oven to 350° Brown burger and chicken, until no longer pink. Add onion, red pepper and garlic and cook until veggies are tender. Add beans, both type, mix well. Add diced tomatoes and cook until all ingredients are heated through. Add 2 ounces of the cheese - stir until melted. Salt and pepper to taste
• 2. In a medium bowl mix the enchilada sauce, tomato reserve juice, v-8 juice, beer, chipotle pepper and mix well.
• 3. Spoon meat mixture in the center of each burrito shell. Fold up bottom and top and then sides to make a nice little pocket.
• 4. Spray a lazanna pan with cooking spray and place the burritos in a row. Pour the enchilada sauce over the burritos and bake for 30 to 35 minutes. During the last 4 minutes add the remaining cheese and continue to bake until the cheese is melted completely.
• 5. Garnish with sour cream, salsa and chopped green onion tops. Enjoy.

VEGETARIAN WET BURRITOS

Steps:

• Add grain medley, 1 3/4 cup water, cumin, adobo, oregano, salt, garlic and onion powders to a pot and cook according to package directions (bring to a boil, cover and simmer 10 minutes).
• Meanwhile, place beans in a small colander, rinse them and drain. Turn oven on to 375F degrees and lightly mist a baking dish with nonstick spray.
• When grains are done, remove from heat, add drained beans to the pot and stir.
• Assemble burritos: Lay a tortilla out on a board, spoon on 1/4 of the rice-bean mixture, sprinkle on a handful of cheese, and roll up tightly. Place rolled burrito seam side down in baking dish. Repeat with the rest of the tortillas, to make 4 burritos, saving a pinch or two of cheese to garnish the top.
• Pour enchilada sauce over top, making sure to cover all of the exposed tortillas. Bake for 20-30 minutes, until hot and bubbly.
• Remove from oven and serve.
• Serves 4.

OVEN BAKED BURRITO 'CHILADAS

Steps:

• In a large skillet brown the ground beef until done then add the onions and peppers and cook until tender.
• Next, add the canned Rotel tomato mixture.
• Next, add the taco seasoning and water. Stir to combine.
• Simmer until the water cooks out and the sauce thickens.
• Next, add enough of the enchilada sauce to coat the bottom of a large baking dish.
• Next, assemble by spooning the beef mixture into a tortilla shell, along with some of the shredded cheese then fold and tuck ends rolling up.
• Place the burrito into the baking dish. Repeat until the baking dish is full.
• Sprinkle the remaining cheese on top of the burritos with black olives.
• Cover with the remaining enchilada sauce.
• Bake at 350 degrees 25-30 minutes until cheese is melted and sauce is hot and bubbly. Serve with a dollop of sour cream if desired.

MEXICAN GRAVY OR ENCHILADA SAUCE

Steps:

• In a large frying pan, melt the butter.
• While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
• Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
• This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
• Use "as is" or add to other recipes.

BURRITOS, ENCHILADA-STYLE

Steps:

• Melt butter in a small saucepan. Stir in flour until smooth, then gradually add water. Bring to a boil; cook until thickened. Add tomato sauce, chili powder(s), garlic powder, bouillon, cumin, and salt. Simmer about 5 minutes more.
• Place frozen burritos in a lightly greased 13x9 pan. Pour sauce over burritos. Top with cheese, olives and green onions.
• Bake at 350F for 35-40 minutes.