Recipe by newspapergal
My DH really, really enjoys this, while I just find it OK. ;) I adopted this recipe from the RecipeZaar account in August 2006, and after I prepared it Sept. 4, 2006, I made some minor changes (adding the size of canned ingredients, adding onions in with the meat mixture, etc). Original poster's comments: "This is more of a Tex Mex recipe than Mexican. Truly delicious!"
Top Review by TeacherKim
Made this last night to satisfy a Mexican craving. I did one tray with the chili and one without. It was good, satisfying food. I didn't find it spicy at all. I did use chili beans instead of the pinto beans and didn't add the tomato sauce, using the sauce from the chili beans instead. My family ate it up!
- 6 -8 flour tortillas
- 1 (14 ounce) canof drained pinto beans or 1 (14 ounce) can black beans
- 1⁄3 cup sliced black olives
- 1 small chopped white onions or 1 small yellow onion
- 16 ounces grated Mexican blend cheese or 16 ounces cheddar cheese
- 1 (10 ounce) can enchilada sauce
- 1 1⁄2 lbs ground beef
- 1 (15 ounce) can Wolf brand chili, with or without beans
- 1 (1 1/4 ounce) taco seasoning mix, packet
- 1 (8 ounce) can tomato sauce
Directions See How It's Made
- Brown ground beef with chopped onion.
- Drain beef; add seasoning and tomato sauce. Add pinto beans.
- Pour enchilada sauce into a bowl.
- Dip the flour tortillas into the enchilada sauce and set aside.
- Cover the bottom of a 9x13 pan with enchilada sauce, then pour the remaining enchilada sauce into the ground beef mixture.
- Fill the dipped tortillas with the ground beef mixture.
- Sprinkle with cheese and black olives.
- Roll the flour tortilla and place in baking dish.
- Repeat procedure for remainder of tortillas until all are filled and laying in the pan.
- Pour can of heated Wolf brand chili over the top of the burritos and any remaining meat mixture.
- Sprinkle with cheese.
- Bake at 350 degrees until cheese is melted on inside and out.
- Usually about 15-20 minutes.