Enchilada Style Burritos

Wednesday, August 4, 2010

Enchilada Style Burritos from Three on Food
8 frozen prepared beef and bean burritos
2 Tbsps butter
3 Tbsps flour
1 1/4 cups water
1 can (8 oz.) tomato sauce

1-1/2 tsp chili powder
1 tsp beef bouillon granules
3/4 tsp ground cumin
2 cups (8 oz.) shredded Mexican Cheddar

Directions:  Place frozen burritos in a greased 9x13-in. baking dish; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato sauce, chili powder, bouillon, cumin and salt. Simmer, uncovered, for 5 minutes or until thickened. Pour over the burritos. Sprinkle with cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Add any additional toppings that you desire.

-I used whole wheat flour.

Here's what I started with:

Here's how I did it:

#1 I preheated the oven to 350 degrees.

#2 I opened up the prepackaged burritos and lined them up in a greased 8x13 baking dish.

#3 I melted the butter in a saucepan.

#4 The flour went in with the butter.

#5 I stirred the flour and butter until it started to thicken then added the water, tomato sauce and spices. 

#6 I covered the burritos with the sauce and then added the cheese on top.

#7 Into the oven for 40 minutes.

The Finished Product:


This dish is easy if you are in a pinch and you really don't want to put a lot of effort into cooking.  I loved the flavor of the sauce and, to me, it tasted very authentic. 

I did not, however, care for the prepackaged burritos.  To be honest, I don't think I have ever eaten one before so it could just be me but I didn't like the texture of the tortilla.  It was a real turn off for me.  I almost browned some ground beef and threw it on top of the burritos and maybe that would have changed it for me.

I will use this sauce recipe again, though.

Hope you enjoy!

**(2 Stars)--This dish wasn't very good .


Meal Replacement Diets said...

Oh what a great dinner idea, kind of dress up something so simple, they will never know it wasn't all from scratch, thanks.

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