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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is a combination of Recipes 23193 and 33665. I'd like to change it to pork one of these days. Ingredients:
4 lbs lean stewing beef |
14 1/2 fluid ounces beef broth |
4 tablespoons oil |
1 (4 ounce) can diced green chilies |
12 fluid ounces v 8 vegetable juice |
4 garlic cloves, minced |
2 cups refried beans |
1/4 teaspoon cumin |
1 (8 ounce) can diced tomatoes, in sauce |
1 (10 ounce) can enchilada sauce |
1 (18 ounce) jar beef gravy |
2 cups monterey jack cheese or 2 cups cheddar cheese, shredded |
4 -6 large flour tortillas |
sour cream |
onion, chopped |
lettuce, chopped |
tomato, chopped |
Directions:
1. Brown meat in oil and drain.
2. Add beef broth, green chilies, V8 and garlic and simmer over low heat or crock pot until very tender (3 hours).
3. Shred meat with fork, drain excess liquid.
4. While meat is simmering, heat beans with cumin and make the gravy.
5. For gravy, combine enchilada sauce, beef gravy and tomatoes and heat until almost boiling.
6. Soften tortillas according to package directions.
7. Preheat oven to 375 degrees F.
8. Assemble burritos by placing 1/4 of the meat mixture, 1/4 of the bean mixture and 1/4 cup of cheese.
9. Fold sides of burrito in, then roll up.
10. Place all burritos seam side down in 13x9 baking dish.
11. Pour sauce mix over the burritos and sprinkle with remaining cheese.
12. Bake 15-20 minutes until cheese is melted and burritos are heated through.
13. Serve each burrito with extra sauce spooned on top.
14. Sprinkle on lettuce, sour cream, etc as desired.
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