Learn ,h0′.v to make deJ,Cious, cheesy whipped burritos wå,h this easy step-by-step recipe! Perfect for a
weekn&ht dinner or garne day appetizer Just ground beef, beans: rice, cheese and tortiNas_
Today I’m going to share with how to make some delicious whipped burritos_ If you want to make
this super easy and delicious recipe, just stay tuned and I’ll show you how.
Can I prep the burritos ahead of time?
Yes, you can assemble the burritos up until adding the sauce and cheese on top. Cover tightly and
refrigerate unbaked burritos for up to 24 hours before baking.
What kind of tortillas work best?
Flour tortillas are best, as they are more pliable and will not crack v.’hen rolling Look for burrito-size flour
tortillas that are around 10 inches wide.
Can I freeze tne assembled burritos?
Absolutely’ V’üap them tightly in plastic wrap or foil and freeze for up to 3 months. Thaw overnight in the
refrigerator before baking.
What can I serve with these burritos?
They pair well with rice, beans, salad, guacamole, sliced avocado, pico de gallo, sour cream, etc.
Can I make them spicier?
Yes, add more serrano pepper or a diced jalapeno to the ground beef mixture_ You can also use hot
salsa or hot sauce as topping.
Ingredients
• 2 pounds ground beef
• IO-inch flour tortillas
• 1 cup refried beans
2 cups Spanish rice
• 1 cup shredded cheese of your choice
% cup + 1 tablespoon nour
• % cup + 1 tablespoon butter
• 4 cups beef broti
• 2 Roma tomatoes
% small white onion
• 1 serrano Chile pepper
% cup tomato paste
• 1 tablespoon + % teaspoon New Mexico chili powder
• Spices (oregano, garlic salt salt, chili flakes, black pepper, wound cumin)
Instructions:
Making the Sauce:
1. In a small bowl, mix the beef broth, tomato paste, New Mexico chili powder, ancho chili
powder, oregano, ground curnin, garlic salt, onion powder and a pinch of salt. t’Vhisk until the tomato
paste dissolves. Set aside.
2 Heat a skillet over medium-high heat and add a drizzle of oiL Once hot, add the onion, Roma
tomatoes and serrano Chile. Sauté for 2-3 minutes.
3. Add the ground beef to the pan. Season with nnced garlic, oregano, garlic salt, a pinch of salt, chili
fakes, black pepper and cumin. Break up the meat and for about 7 minutes until browned.
Drain any excess grease.
4_ In andher skillet over heat, melt the butter. V”hisk in the flcwr until a paste forms. Gradually
whisk in the seasoned beef broth. Bring to a simmer, reduce heat to low and let simmer for 5
nnutes, v.’hisking constantly This is your enchilada sauce. Remove from heat.
Preheat oven to 400’F.
Assembling the Burritos:
1. Spread a thin layer of enchilada sauce in a baking dish. Warm the tortillas.
2. Place refried beans, Spanish rice, ground beef and shredded cheese off-center on each tortilla. Roll
up and place seam-side down in the baking dish_
3. Top burritos with remaining enchilada sauce and cheese.
4. Bake for 10-15 minutes until cheese is melted.
5. Serve burritos topped with sour cream and pico de gallo. Enjoy!
Tips:
• Make sure the tortillas are warm and pliable before assembling burritos. Heat them briefly in fre
microwave if needed.
• Don’t overfill the burritos— too many fillings will make them difficult to rdl up.
• ‘Men topping wqth sauce and cheese, distribute them evenly so the burritos cook through
• Add any extra toppings you Things like bettuce, diced tomatoes, sliced olives, etc.
Refrigerate leftover burritos up to 5 days and reheat in the oven or microwave-