Ingredients
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1 lb lean ground beef
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2 cloves garlic, pressed
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1/2 cup finely chopped onion
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1 tablespoon Worcestershire sauce
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1 teaspoon paprika
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1 teaspoon Mexican oregano
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1 1/2 teaspoons chili powder
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3/4 teaspoon cumin
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1/2 teaspoon black pepper
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1 (15 ounce) can diced tomatoes, in sauce divided
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2 cups cheddar cheese, shredded (or you can use mexican blend)
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4 large flour tortillas
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2 cups refried beans, with
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1/4 teaspoon cumin, added
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1 (10 ounce) can enchilada sauce
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1 (18 ounce) jar homestyle beef gravy
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sour cream
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chopped onion
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salsa
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jalapeno
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chopped lettuce
Instructions
- Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
- Drain off any fat from browning.
- Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
- While meat is simmering, heat beans with 1/4 tsp.
- cumin, and make gravy.
- For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
- Soften tortillas according to package directions.
- Preheat oven to 375 degrees F.
- Assemble burritos.
- On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
- Fold sides of burrito in, then roll from the other sides until you have a"package".
- Place seam side down in a 13x9 baking dish.
- When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
- Bake 15-20 minutes until cheese is melted and burritos are heated through.
- Serve each burrito with extra sauce from pan spooned over the top.
- Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.