Pan Burritos
Yield
6 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
enchilada sauce
|
*
|
| 3 | cups |
water
|
|
| 12 | ounces |
tomato paste
|
|
| 1 | each |
garlic cloves
minced |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| 2 | pounds |
ground beef
|
|
| 9 | each |
flour tortillas
|
*
|
| 1 | pound |
cheddar cheese
shredded |
|
| 1 | can |
refried beans
warmed |
*
|
| 1 | x |
sour cream
taco sauce |
*
|
| 1 | x |
hot chili peppers
chopped onions |
*
|
| 1 | x |
guacamole
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
enchilada sauce
|
*
|
| 7.1E+2 | ml |
water
|
|
| 346.8 | ml/g |
tomato paste
|
|
| 1 | each |
garlic cloves
minced |
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| 907.2 | g |
ground beef
|
|
| 9 | each |
flour tortillas
|
*
|
| 453.6 | g |
cheddar cheese
shredded |
|
| 1 | can |
refried beans
warmed |
*
|
| 1 | x |
sour cream
taco sauce |
*
|
| 1 | x |
hot chili peppers
chopped onions |
*
|
| 1 | x |
guacamole
optional |
*
|
Directions
In a saucepan, combine the first six ingredients; simmer for 15 to 20 minutes.
In a skillet, brown the beef.
Drain, stir in one-third of the sauce.
Spread another third on the bottom of a greased 9 x 2 inch baking pan.
Place three tortillas over sauce, tearing to fit bottom of pan.
Spoon half of meat mixture over tortillas; sprinkle with 1½ cups cheese.
Add three more tortillas.
Spread refried beans over tortillas; top with remaining meat.
Sprinkle with 1½ cups cheese. Layer remaining tortillas; top with the remaining sauce.
Sprinkle with remaining cheese. Bake, uncovered, at 350℉ (180℃) for 35 to 40 minutes.
Let stand 10 minutes before cutting.
Serve with taco sauce, sour cream, chili peppers, chopped onion and/or guacamole if desired.
