Recipe by Mille®
Eat 'em or freeze 'em.
Top Review by mianbao
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.
- 24 ounces lean ground beef
- 5 tomatoes, diced
- 6 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 16 ounces low-sodium refried beans
- 7 ounces diced green chilies
- 8 fluid ounces no-salt-added tomato sauce
- 12 flour tortillas
- 1⁄2 cup shredded monterey jack cheese
- 1 head lettuce, shredded
- 2 avocados, pitted,peeled and mashed
- 8 fluid ounces sour cream
Directions See How It's Made
- In a large skillet over medium-high heat, cook the ground beef until brown; drain excess fat.
- Reduce the heat to medium and add the tomatoes, chili powder, garlic and cumin.
- Cook for 2 minutes, blending well.
- Preheat oven to 375°F.
- Fill each tortilla with a layer of refried beans, a sprinkling of green chili peppers, a heaping tablespoon of tomato sauce and a small portion of ground beef.
- Roll up the tortillas, burrito-style, and place seam side down in a 13x9x2-inch baking dish (or place them in freezer bags and squeeze out excess air before sealing).
- When all the tortillas that you plan to cook are in the baking dish, sprinkle them liberally with Monterey Jack cheese.
- Bake for 20 minutes, or until the cheese is bubbly.
- Serve immediately with shredded lettuce, mashed avocados, and sour cream.