Beef Burrito Supreme Bake - Cheesy & Delicious - Homemade Cheese Sauce - Step by Step Cooking Video
Beef Buritto Bake Recipe Download out of our Vol. 2 Cookbook:
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Beef Burrito Supreme (Vol. 2 Cookbook Recipe)
Beef: 1.5 LB. BROWNED GROUND CHUCK (DRAIN BEEF)
ADD:
1 CUP HERDEZ SALSA (MEDIUM HEAT)
1 TSP. CHILI POWDER 1/4 TSP. CUMIN
1 TSP. SALT
1/4 TSP PEPPER
Cheese Sauce:
Combine:
2 CUPS SHREDDED MEXICAN BLEND CHEESE,
3/4 CUP HALF AND HALF,
1/4 CUP WATER.
Microwave on 1-minute intervals mixing with fork until creamy.
Put in liquid measuring cup for easy pour.
Onion & Peppers:
SLICE WHOLE ONION IN THIN SLICES,
SLICE WHOLE BELL PEPPER IN SLICES,
Sauté in 3 tbsp. olive oil on low heat for 10-
12 minutes. Salt and Pepper.
Beans:
2-3 CANS OF RED KIDNEY BEANS-
Put in skillet - warm. Add
2 TSP. ONION POWDER ,
1 TSP. GARLIC POWDER.
Mash with potato masher. Salt only if needed taste!
Spray 13x9 pan with cooking oil.
Layer your burritos as desired. Lay in a row along
pan. Top with salsa, sauces of your choice, and cheese
sauce. Sprinkle with shredded cheese. Bake until hot
and bubbly. Remove and plate with chopped lettuce,
tomato, sour cream, garnish with beef and onion and
ENJOY????
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Burrito Casserole
Burrito Casserole
Burrito Casserole Recipe
1 lb. ground beef
1 medium onion (diced)
1 can re-fried beans
1 pack taco seasoning
1 can cream of mushroom soup
½ cup sour cream
1 pack flour tortillas large
2 ½ cups Mexican blend cheese
Brown the hamburger meat with onions
Add taco seasoning and re-fried beans and stir
Heat thoroughly
Mix mushroom soup and sour cream together
Layers:
1: Spread ½ of the mixture on bottom of casserole dish
2: Place a layer of tortillas next
3: Spread ½ of the beef mixture next
4: Sprinkle with 1 cup of the cheese
Repeat these layers again
Bake for 20 to 25 minutes at 350 degrees
Slice and serve like this or you can add your favorite condiments on top.
We topped ours with lettuce, tomatoes, taco sauce, and sour cream
Enjoy!!!
Marie
Easy $20 Dorito Burrito Casserole recipe
Hello everyone,thanks so much for being here ???? I hope you all enjoy this recipe and tutorial on how to make a dorito burrito casserole. It is budget friendly, and so delicious.. thanks so much for watching and I hope you have a blessed and beautiful day today ❤️
#food #recipe
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Email~hinsonmisty40@gmail.com
Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!
XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
???? FULL RECIPE:
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You can find the nifty chopping board featured in the recipe video here:
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You'll Need:
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
Extra:
- 10.5 or 12 cast iron skillet
Here's How:
1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.
2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.
3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.
4. Spread the cooked chicken fajitas over the cheese.
5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.
6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.
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EASY BAKED BURRITO CASSEROLE RECIPE -100Krecipes.com
For a detailed Recipe :
Here comes the best casserole recipe fills with perfect ground beef and so loaded with cheese. Trust me, you and your lovely family will love this recipe.
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Must Make Mexican Dish - Baked Burritos
Baked burritos are a must-have for any Mexican food lover. Take a flour tortilla and stuff it with your favorite ingredients like tender rice and beef, melted cheese, tangy enchilada sauce, and beans, then bake in the oven until hot and bubbling.
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
1 pound lean ground beef
½ cup sweet yellow onion, finely diced
1 tablespoon garlic, fresh minced
1 ounce taco seasoning (or use our homemade taco seasoning)
⅔ cup water
⅔ cup red enchilada sauce
6 large flour tortillas
4 cups fiesta blend shredded cheese, divided into 3 cups and 1 cup
2 cups cooked long-grain white rice
15.25 ounces black beans, drained and rinsed
¾ cup fresh pico de gallo
4 tablespoon fresh cilantro, chopped (divided into 3 tablespoons and 1 tablespoon)
INSTRUCTIONS
Preheat the oven to 375°F.
Using a 4 to 5-quart heavy-bottomed saucepan, over medium-high heat, brown the ground beef, onion, and fresh garlic, stirring frequently. Cook for 5 to 7 minutes, or until the ground beef is cooked through and no longer pink.
Reduce the heat to medium-low. Add the taco seasoning and water.
Simmer for 5 minutes and remove from the heat.
Spray a 9×13-inch baking dish with nonstick spray. Set it aside.
Warm your tortillas in the microwave for about 15 seconds. You can wrap them in a damp dishtowel before putting them in the microwave. This will keep them moist and they are then more pliable to roll.
Lay out 1 burrito shell.
Sprinkle ¼ cup of the shredded cheese measuring about 3 inches long.
Spread ⅓ cup of the cooked rice on top of the cheese.
Layer ¼ cup of the black beans on top of the rice.
Layer 2 tablespoons of the fresh pico de gallo.
Sprinkle 1 teaspoon of chopped cilantro over the pico de gallo.
Layer ⅓ cup of the meat mixture on top of the beans.
Layer ¼ cup of shredded cheese on top of the meat mixture.
Lightly press down on the layers of filling, pressing in on all sides to make it compact. This will make for easier folding.
First, fold the bottom of the tortilla up and a little over the rectangle of meat filling, tucking it barely under the filling.
Next, gently fold over the right side of the tortilla while holding the first fold in place. Then fold the opposite side over gently. Keep your hands on the folds at all times, holding them in place.
Next, gently and slowly roll toward the top while using your fingers to keep both sides folded in. You can adjust the folds as you roll to the top. (The sides will try to spread out, so be patient) Place the finished burrito into the prepared pan. Repeat for the remaining tortillas.
Drizzle the enchilada sauce over the center of the burritos.
Sprinkle it with the remaining cheese. Bake for 20 to 25 minutes.
Sprinkle with the remaining chopped cilantro and serve immediately.
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