Name: Fabulous Wet Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb ground beef; 1/2 cup onion, chopped; 1 clove garlic, minced; 1/2 tsp cumin; 1/4 tsp kosher salt; 1/8 tsp black pepper; 1 can refried beans, 16 oz can; 1 can diced green chile peppers, 4.5 oz can; 1 can chili without beans, 15 oz can; 1 can condensed tomato soup, 10.5 oz can; 1 can enchilada sauce, 10 oz can; 6 fillets flour tortillas, 12 inch, warmed; 2 cups shredded lettuce, divided; 1 cup tomatoes, chopped, divided; 2 cups shredded Mexican cheese blend, divided; 1/2 cup green onions, chopped, divided

Steps

Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion and cook until translucent. Drain grease, and season with garlic, cumin, kosher salt, and black pepper. Stir in refried beans and diced green chile peppers until well blended. Turn off heat but keep warm.
Combine chili without beans, condensed tomato soup, and enchilada sauce in a saucepan. Mix well and cook over medium heat until heated through. Turn off the heat and keep warm.
Place a warmed flour tortilla on a plate and spoon a generous amount of the ground beef mixture onto the center. Top with a portion of shredded lettuce and tomatoes. Roll up the tortilla around the filling, tucking in the sides. Spoon a generous amount of the sauce over the top and sprinkle with a portion of shredded Mexican cheese blend and green onions. Heat in the microwave until cheese is melted, about 30 seconds. Repeat with remaining flour tortillas and fillings. 0.5 min

Chef's notes

Warm the flour tortillas just before assembling — cold or room-temp tortillas crack when rolled; 30 seconds wrapped in a damp paper towel in the microwave keeps them pliable. Brown the ground beef in a single layer without stirring for the first minute to develop color; a gray, steamed filling dulls both flavor and texture. The sauce is easy to scorch: keep it on medium heat and stir frequently, watching for the first bubbles before pulling it off — it thickens fast thanks to the condensed tomato soup. For a make-ahead option, prepare the beef filling and sauce up to 2 days in advance and refrigerate separately; reheat both gently on the stovetop before assembling so the tortillas don't go soggy sitting in warm liquid. Smart swap: ground turkey or a plant-based crumble works in place of ground beef; bump the cumin up to 3/4 tsp to compensate for the leaner, milder protein.

Source: Cindy Newell ↗ · rated ★ 4.5 by 1,376 people there

Fabulous Wet Burritos

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