This cheesy, saucy, spicy bake is a delicious mix between enchiladas and burritos. Yes, please! Your family will be begging for seconds.
- 2 lb ground beef
- chopped onions & bell peppers
- 1 packet taco seasoning
- 1 packet burrito seasoning
- 12 large flour tortillas (might need more – depends on how full you fill them) or you can use the medium size tortillas – it just takes more of them
- 1 can traditional refried beans
- 2 cans Hormel chili – no beans
- shredded Mexican mix of cheese
- 1 cup cooked Medium Grain Cajun Country Rice
- Preheat the oven to 350 degrees.
- Brown 2 pounds of ground beef with chopped onions and bell peppers.
- Once browned, add the 2 seasoning packets – cook for about 5 minutes. Add the can of refried beans and mash with the ground beef – you will also need to add a bit of water so that it is not too thick.
- Add the cooked rice into the ground beef and bean mixture and mix well.
- Heat the chili in another pot and add about ¼ to ½a can of water to thin it out a bit.
- Put a scoop of the ground beef mixture into the tortilla, fold in the sides and then roll up. Place in a corning ware dish coated with PAM.
- Continue to roll all of the tortillas – put them close together in the dish (you will need two dishes).
- Once all mixture is rolled in the tortillas – coat the top of the burritos with the chili mixture and then cover with cheese.
- Cover the pans with aluminum foil.
- Place the pans in the over for 30-45 minutes at 350 degrees – until cheese is melted and the chili sauce is bubbling.
- Optional: Top with lettuce, chopped tomatoes, and sour cream.