Smothered Shrimp Burritos Food

SMOTHERED BEEF BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add chili and salsa and mix well.
• Fill tortillas with 1/2 of the beef mixture and roll tortilla around the filling forming burritos. Mix the remaining beef mixture with cream of chicken soup and sour cream. Cover the bottom of two 9x13-inch baking dishes with soup-beef mixture. Arrange burritos in the baking dishes; top with remaining soup-beef mixture. Sprinkle Cheddar cheese over burritos. Cover dish with aluminum foil.
• Bake in the preheated oven until cooked through and cheese is bubbling, 40 to 45 minutes.

SMOTHERED BURRITOS

Steps:

• Cook beef, onion, and green pepper until beef is browned and onion is translucent. Drain.
• Add taco seasoning and water as directed on back of mix. Cook for amount directed.
• Stir in refried beans.
• Cube velveeta and put in microwavable bowl. Microwave for a minute or two, add rotel, stir, and microwave again until melted stirring every minute or so.
• Put 1-1/2 cup cheese mixture into beef. Set other cheese aside for end.
• Warm tortillas in microwave.
• Put 1/2 cup or more of cheese/beef mixture into each tortilla.
• Roll and place in greased 13x9 pan. (You will probably need 2 pans for this.)
• Put rest of cheese on top.
• Bake at 350 for 10 to 15 minutes.
• Enjoy!

SMOTHERED BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
• Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

SHRIMP BURRITOS

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
• In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
• Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
• In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
• Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.

SMOTHERED BURRITOS

Steps:

• Preheat oven to 375°. In a small bowl, mix enchilada sauce and salsa verde., In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1/2 cup sauce mixture., Spoon 2/3 cup beef mixture across center of each tortilla; top each with 3 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.

SHRIMP BURRITOS

Steps:

• In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through., Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with lettuce.

SMOTHERED SHRIMP BURRITOS

Steps:

• Defrost spinach and shrimp.
• Preheat oven to 400°F.
• Saute mushrooms and garlic in 2 tbsp olive oil until tender.
• Add shrimp and cook until just heated through. Do not overcook as shrimp tends to become rubbery.
• Add spinach when you think shrimp is about 1/4 way heated through.
• Spinach and mushrooms hold a lot of water, so drain excess liquid in colander, pressing with large spoon to expel.
• Let cool.
• In small sauce pan, heat green chili sauce on low, stirring occasionally. When shrimp mixture has cooled enough to handle, add 3/4 of the Monterrey Jack cheese, and mix with well-washed hands.
• Place a portion of mixture into center of spinach wrap and fold up like a burrito.
• Spray both sides of wrap with non-stick cooking spray. (It helps to have another person do this for you as your hands will be very messy).
• Cook @ 400, uncovered, until bottom browns, about 10-15 minutes, depending on your oven. Flip with spatula and repeat.
• Remove promptly from oven and place in center of plate. Cover with green chili sauce, remaining cheese, avocado slices, tomato, and a generous heaping of chopped lettuce. Sprinkle with chopped cilantro.

SMOTHERED BURRITOS

Steps:

• 1. preheat oven to 350 brown hamburger meat drain fat in large pot add enchilada sauce,refried beans half of the cheese half of enchilada sauce half of black olives and hamburger meat and onions and green chilis or rotel stir together till well blended
• 2. place tortilla shells in pan add filling to your prefred thickness roll up continue until your pan is full pour your remaining enchilada sauce and cheese and black olives on top bake in oven until cheese is melted and bubbely

SHRIMP BURRITO

Steps:

• Heat butter over medium heat in saucepan and saute onion until translucent.
• Stir in rice and continue to cook until heated through.
• Stir in spices, adjusting to your taste. (I like subtle flavors, so you might want to add extra.).
• Cut tails off shrimp and cut shrimp into pieces. Turn pan down to low, then add shrimp and cheese, stirring until cheese is melted.
• Assemble, making either 1 large or 2 small burritos. Add whatever extras you would like, such as avocado, tomatoes, shredded lettuce or cabbage, taco sauce, refried beans, sour cream -- or just leave it plain :).

WET BURRITOS RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion begins to soften. Click for a medium skillet.
• Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. Click for a whisk.
• Divide the beef and bean mixture into 6 portions in the pan.
• Place a burrito sized tortilla on a plate and place 1/6 of the ground beef mixture onto the center.
• Top with a little cheese and lettuce. Leave the lettuce out if you don't want it baked inside. You can substitute or add other veggies as well.
• Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) making sure to overlap well so no filling can escape.
• Repeat with the other 5 tortillas.
• Place seam side down in two greased 9 x 13 oven safe dishes. Click for a 9 x 13 baking dish.
• Pour the entire saucepan of the sauce over the top of the burritos.
• Top with the remaining cheese sprinkled over all evenly.
• Bake in the preheated oven for 15-20 minutes until burritos are heated through and cheese is melted.
• Top with more lettuce, tomato, sour cream and dried chives, or your choice of toppings.

SHRIMP BURRITOS CON QUESO

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with PAM. In a saucepan heat 1 tablespoon of olive oil over medium heat. Add bell pepper, onion, chile peppers, tomatillo, zucchini and oregano. Cook until tender, about 5 minutes. Add garlic and cook until fragrant. Stir in salt, pepper and cayenne.
• In a small bowl, combine flour and water and whisk to blend. Add to vegetable mixture. Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes. Add 1/2 cup of the Monterey Jack cheese and stir until melted. Remove from heat and stir in sour cream.
• In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shrimp. Stir until shrimp just turn pink, about 2 minutes. Stir in half of the vegetable cream sauce mixture and half of the tomatoes. Remove from heat. Lay out flour tortillas and fill each equally with the shrimp mixture. Roll tightly and place seam side down in the baking dish.
• Top burritos with remaining half of the vegetable cream sauce mixture. Cover the pan with foil and bake 30 minutes or until thoroughly heated. Top with remaining 1/2 cup of Monterey Jack cheese, sliced green onions and remaining chopped tomatoes. Serve immediately.

CHIPOTLE SHRIMP BURRITOS WITH SIMPLE AVOCADO CREMA

Steps:

• Blend chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons of olive oil and cinnamon in a food processor until smooth. Place shrimp in a gallon Ziploc freezer bag with chipotle mixture and marinate in fridge for 1-2 hours.
• Meanwhile, place avocado halves, crema and Hatch green chile enchilada sauce in a blender and mix to combine. Add a tablespoon of water or more enchilada sauce to desired consistency. Refrigerate until ready to assemble burritos.
• Cook rice according to package directions. Fluff rice and add the juice of one lime and cilantro leaves. Keep warm on low heat.
• Bring a heavy bottom skillet or cast iron skillet to medium high heat and add remaining tablespoon of olive oil. Once hot add shrimp in batches taking care not to overcrowd pan. Cook for 2 minutes each side then flip and cook for an additional minute. Remove from pan and continue until all shrimp are cooked.
• To assemble burritos, microwave tortillas for 30 seconds. Place ¾ cup cliantro lime rice on warmed tortilla, add 10-12 shrimp per burrito and top with avocado crema. Squeeze fresh lime and garnish with additional cilantro leaves. Roll into burrito and top with additional avocado crema as desired.

SMOTHERED SHRIMP

Steps:

• Heat oil in skillet. Lightly season shrimp with pepper, garlic powder, and salt and then dredge in the flour, shaking off any excess.
• Lightly fry until shrimp turn pink and curl, about 2 minutes per side. Remove from skillet and drain. Saute onions in the same pan until they begin to soften. Add a couple tablespoons of flour and whisk well to make a roux. Season with a little more salt, pepper, and garlic powder. Whisk in water, 1/4 cup at a time until desired consistency is reached. Add shrimp and simmer in gravy for 10 minutes. Serve over white rice.

CHILI-LIME SHRIMP BURRITOS

Steps:

• For the sauce:.
• Combine milk and flour in a small saucepan. Stir until no lumps remain.
• Heat over medium heat until sauce begins to thicken, stirring constantly, about 2 minutes.
• Turn heat to low and continue cooking 2 - 3 minutes longer, stirring frequently.
• Remove from heat.
• Stir in cumin, chili powder, and lime juice.
• Set aside.
• For the shrimp:.
• Cut shrimp into bite-size pieces.
• In a non-stick skillet, heat butter or margarine and olive oil over medium heat until butter has melted.
• Stir in lime juice, cumin, and chili powder.
• Add shrimp and sauté until just cooked, about 2 - 3 minutes.
• Mix in rice and avocado.
• Divide the shrimp mixture between the tortillas.
• Drizzle some sauce on top.
• Sprinkle on some cheese.
• Roll into burritos, and enjoy!

CREAMY SMOTHERED GROUND BEEF BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook the ground beef, until the beef browned. While beef is browning, mix together in a small bowl, the chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt pepper and cornstarch. After beef is browned, sprinkle the seasoning mix over the beef and mix well. Stir in water and simmer until water has evaporated, about 10 minutes.
• In a medium bowl, mix together sour cream, cream of chicken soup, green chilies and cheese.
• Mix about half of the cheese mixture with the ground beef. Divide the meat mixture evenly between tortillas and roll up. Place in a 9 x 13 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
• Bake in preheated oven for 20 to 30 minutes.
• Allow to cool for about 5 minutes then serve with desired garnish.