6 Reviews

Yummy! I had some for dinner and wrapped the rest to freeze for later. I did salt to taste, and mixed the chiles and tomato sauce in with the ground beef mixture. Also finished with a little chopped cilantro. This is an easy recipe that I will be able to make again. I need to get better at the wrapping stage, however. Will practice. Thank you for sharing this lovely recipe with us.

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mianbao March 31, 2013

Good burritos. Everyone enjoyed them and they were finished off. Thanks for the recipe.

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Donut Chef February 28, 2008

Incredible! I make a batch and freeze them individually. Then just pull what i need out of the freezer and place in a small casserole dish. Cover with green enchilada sauce and some shredded Mexican-spiced cheese and throw in the oven at 350 for about 45 minutes or until the cheese is bubbling.

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jenfa October 28, 2007

I made these "Enchilado Style" using my adapted version of "Chipotle Enchilada Sauce" (#99915) and they were absolutely restaurant-quality. Delicious. If you are serving them plain, make sure you taste the filling before stuffing the tortillas, as it may need a bit of salt and pepper. I forgot to taste it until half my tortillas were already filled! But since I smothered them with sauce and cheese, it didn't matter. Thanks for posting.

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Gingernut December 07, 2004

These were really easy to make and very tasty! I substituted 5 fresh tomatoes for 2 cans of diced tomatoes with green chiles. I ended up making 12 servings and then freezing half of them. They take a bit longer to bake, when frozen.....but it's especially easy on a busy day. Don't fill them too full or the tortillas will break.

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Tracyg00 October 17, 2003

I made these for 30 teenagers and there wasn't a crumb left. Very simple recipe, but quite good. Thanks for posting.

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Bogey'sMom December 17, 2002
Hefty-Defty Roly-Poly Weebles Wobbles But They Don't Fall Down Burritos