Tex Mex Burrito Casserole Food

TEX-MEX BURRITO CASSEROLE

Steps:

• Preheat oven to 350.
• Bring stock and salt to a boil. Slowly whisk in cornmeal until mixture thickens. Bring to boil.
• Take off the heat. Stir in 1/2 cup of the cheddar cheese and mix until melted.
• Spread in prepared pan and cover to keep warm.
• Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl. Stir in remaining cheese (1 cup) and coriander. Spread mixture over cornmeal base.
• Bake for 25-30 minutes-- until heated through and cheese is melted.

PHIL'S TEX-MEX BURRITOS

Steps:

• Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
• In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
• Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
• Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.

TEX-MEX CASSEROLE

Steps:

• Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
• Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

TEX-MEX BURRITOS

Steps:

• Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
• Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
• Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
• Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

TEX-MEX BURRITO

Steps:

• In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
• Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.

MEXICAN TEX-MEX BURRITO ENCHILADA CASSEROLE

Steps:

• Brown ground beef with chopped onion.
• Drain beef; add seasoning and tomato sauce. Add pinto beans.
• Pour enchilada sauce into a bowl.
• Dip the flour tortillas into the enchilada sauce and set aside.
• Cover the bottom of a 9x13 pan with enchilada sauce, then pour the remaining enchilada sauce into the ground beef mixture.
• Fill the dipped tortillas with the ground beef mixture.
• Sprinkle with cheese and black olives.
• Roll the flour tortilla and place in baking dish.
• Repeat procedure for remainder of tortillas until all are filled and laying in the pan.
• Pour can of heated Wolf brand chili over the top of the burritos and any remaining meat mixture.
• Sprinkle with cheese.
• Bake at 350 degrees until cheese is melted on inside and out.
• Usually about 15-20 minutes.
• ENJOY!

TEX-MEX BEEF AND CHORIZO BURRITOS

Steps:

• Heat 12-inch nonstick skillet over medium-high heat.
• Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
• Transfer with slotted spoon to medium bowl.
• Drain all but 1 tablespoon drippings from skillet.
• Add chiles, onion and oil; cook 3 minutes.
• Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
• Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
• Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
• Cook 3 to 5 minutes more, until thick.
• Return beef mixture to skillet and heat through, 1 to 2 minutes more.
• Divide and spoon filling down center of each tortilla.
• Fold in sides and roll up.
• Serve burritos with salsa verde and sour cream, if desired.
• Makes 4 burritos.