Learn how to make deJ,Cious, cheesy whipped burritos this easy step-by-step recipe! Perfect for 8
weeknüht dinner or gane day appetizer Just ground beef, beans, rice, cheese and tortillas.
Today I’m going to share with yw how to make some delicious v.’hipped 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 anead of time?
Yes, you can assemble the burritos up until 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 when rolling. Look for burriWsize flour
tortillas that are around 10 inches wide.
Can I freeze the assembled burritos?
Absolutely! Wrap them tightly in plastic wrap or foil and freeze for up to 3 months. Thaw ovemight in the
refrigerator before
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
• 10-inch flour tortillas
• 1 cup refried beans
2 cups Spanish rice
1 cup shredded cheese of ywr choice
% cup + 1 tablespoon nour
% cup + 1 tablespoon butter
• 4 cups beef broth
• 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 bow, mix twether the beef broth, tomato paste. New Mexico chili powder, arlcho chili
powder, oregano, ground cumin, garlic salt, onion powder and a pinch of salt. l'”‘hisk 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 minced garlic, oregano, garlic salt, a pinch of salt chili
flakes, black pepper and cumin. Break up the meat and cook for about 7 minutes until browned.
Drain any excess grease_
In another skillet over medium heat, melt the butter V%isk in the flour until a paste forms. Gradually
whisk in the seasoned beef broth. Bring to a simnzr, reduce heat to low and bet simmer for 5
rwnutes, whisking constantly. This is your enchilada sauce_ Rernove from heat
Preheat oven to 400tF.
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 ard shredded cheese off-center on each tortilla. Ron
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 befue assembling burritos. Heat them briefly in the
microwave if needed.
Don’t overfill the burritos — too many fillings vhll make them difficult to roll up_
When topping with sauce and cheese, distribute them evenly so the burritos cook through.
Add any extra toppings you like! Things like lettuce, diced tomatoes, sliced olives, etc
Refrigerate leftover burritos up to 5 days and reheat in the oven or microwave.