Oven Baked Burrito Grande Food

BAKED BURRITOS

Steps:

• Preheat oven to 350°.
• Brown hamburger, onion, jalapeño and seasoning.
• Add beans and simmer for 15-20 minutes uncovered.
• Pour off any juice.
• To assemble:.
• Place 2 hefty spoonfuls on one end of a tortilla.
• Cover the mixture with cheese - as much as you want.
• Roll up burrito style.
• Place on a cookie sheet, seam down.
• Make sure the burritos don't touch.
• Place the burritos in the oven and bake for 20 minutes, or until the tortillas are light brown and the cheese is bubbly.
• Serve with your favorite salsa.
• These are good hot or cold!

ALL-IN BAKED BURRITOS

Steps:

• Brown ground beef and onion; add taco seasoning mix and water; cook as directed on package.
• In a bowl, combine the beans, salsa, rice and 1 cup cheese.
• Spoon about 1/3 cup off-center on each tortilla.
• Fold the sides and ends over filling and roll-up.
• Arrange burritos in a greased 13X9 baking dish.
• Sprinkle with the remaining cheese.
• Cover and bake at 375 degrees for 20-25 minutes or until heated through.

BEEF & BEAN BURRITOS GRANDE

Steps:

• Heat oven to 350°F.
• Cook meat with seasoning mix as directed on package. Remove from heat; stir in 1/2 cup sour cream.
• Spread beans down centers of tortillas; top with meat mixture and 1/2 cup cheese. Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.

BURRITO BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning. , Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations. , Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.

WET BURRITO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
• Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
• Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
• Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
• Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.

OVEN BAKED BURRITO GRANDE

Steps:

• Preheat oven to 350 degrees. Add olive oil to skillet over medium heat and heat until hot. Add the chopped onions to the pan and saute approximately 5 minutes. Add the garlic and ground cumin and cook for another minute. Add the ground beef and cook until browned about 10 minutes.
• Add the chili powder and salt, (and red pepper flakes, if desired) stirring. Then add the beef broth and tomato paste and bring to a simmer. Cook, uncovered approximately 20 minutes or until most of the liquid is evaporated.
• After beef is cooked, pour 1 can of the tomato soup into a 2 cup measuring cup and add about 1/3 can of water; stir well. Pour the soup mixture evenly into a baking dish measuring approximately 9" x 13". Then repeat the procedure with the 2nd can of soup and set aside.
• Take a tortilla and lay on your working surface. Spread about 1/4 cup of refried beans across the lower third of the tortilla. Pile 1/8 of beef mixture on top of the beans. Top the beef mixture with 2 - 3 spoonsful of salsa then add about 2 spoonsful of sour cream. Finish with 1/8 of the cheddar cheese, then roll bottom of tortilla up and over the filling, fold in the sides then fold over again, tucking any excess on the top in and under the roll.
• Lay prepared burrito in pan lengthwise (you will have 2 rows across of 4 down). Repeat with remaining 7 burritos then top with reserved soup mixture, covering evenly. Sprinkle Mexican cheese blend evenly over the burritos.
• Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.

BURRITO GRANDE, OVEN BAKED

Steps:

• Preheat oven to 350 degrees. Add olive oil to skillet over medium heat and heat until hot. Add the chopped onions to the pan and saute approximately 5 minutes. Add the garlic and ground cumin and cook for another minute. Add the ground beef and cook until browned about 10 minutes.
• Add the chili powder and salt, (and red pepper flakes, if desired) stirring. Then add the beef broth and tomato paste and bring to a simmer. Cook, uncovered approximately 20 minutes or until most of the liquid is evaporated.
• After beef is cooked, pour 1 can of the tomato soup into a 2 cup measuring cup and add about 1/3 can of water; stir well. Pour the soup mixture evenly into a baking dish measuring approximately 9" x 13". Then repeat the procedure with the 2nd can of soup and set aside.
• Take a tortilla and lay on your working surface. Spread about 1/4 cup of refried beans across the lower third of the tortilla. Pile 1/8 of beef mixture on top of the beans. Top the beef mixture with 2 - 3 spoonsful of salsa then add about 2 spoonsful of sour cream. Finish with 1/8 of the cheddar cheese, then roll bottom of tortilla up and over the filling, fold in the sides then fold over again, tucking any excess on the top in and under the roll.
• Lay prepared burrito in pan lengthwise (you will have 2 rows across of 4 down). Repeat with remaining 7 burritos then top with reserved soup mixture, covering evenly. Sprinkle Mexican cheese blend evenly over the burritos.
• Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.

RIO GRANDE BEEF BURRITOS

Steps:

• Preheat oven to 450°F.
• Grease 9-inch square baking pan.
• Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
• Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
• Add chiles and peppers and stir until heated through.
• Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
• Add oregano. Season with salt and pepper.
• Heat 1 tablespoon oil in heavy large skillet over high heat.
• Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
• Transfer to work surface. Halve across width, then cut against grain into thin slices.
• Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling.
• Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
• Spoon remaining pepper mixture over tortillas.
• Sprinkle with 1/2 cup cheese.
• Bake uncovered until cheese melts, 5 to 10 minutes.

BURRITOS EL GRANDE MADE OVER

Steps:

• Brown meat in large skillet. Stir in beans and salsa; cook 3 min. or until heated through, stirring occasionally. Remove from heat; stir in cheese.
• Spoon meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito-style.

BAKED BREAKFAST BURRITOS

Steps:

• In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm. , In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat. , Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. , Place, seam side down, in an 11x7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.