Best Burritos Wmexican Beer Enchilada Sauce Recipes

FABULOUS WET BURRITOS

Fabulous Wet Burritos image

Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa.

Provided by Cindy Newell

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound ground beef
½ cup chopped onion
1 clove garlic, minced
½ teaspoon cumin
¼ teaspoon salt
⅛ teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
½ cup chopped green onions

Steps:

Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Nutrition Facts : Calories 915.8 calories, Carbohydrate 92 g, Cholesterol 122.5 mg, Fat 42 g, Fiber 10.4 g, Protein 43.9 g, SaturatedFat 20 g, Sodium 2284.6 mg, Sugar 9.5 g

ENCHILADAS WITH MEXICAN BEER ENCHILADA SAUCE

Enchiladas with Mexican Beer Enchilada Sauce image

My husband loves cooking with beer and has turned me on to doing also. Friday night was Mexican night so I decided enchiladas were going to be on the menu and came up with this recipe. I realize there are many similar recipes out there but this is my twist to an all time favorite.

Provided by Dana Ramsey

Categories Tacos & Burritos

Time 40m

Number Of Ingredients 12

Ingredients

1 pkg of 93% lean ground beef (mine was 1.32 lbs)
3/4 c chopped green onions, use the whole thing
3 tsp minced garlic
1 1/2 c frozen corn
8 oz shredded mexican cheese blend (i used sargento)
1 can(s) diced tomatoes, drained
1 cap full of mrs. dash southwest chipotle seasoning
2/3 c leftover wild rice or brown rice or even white (i used wild)
1 can(s) 10 oz. red enchilada sauce
1 12 oz bottle of mexican beer (i used modelo)
8 count medium tortilla soft taco shells
1 c salsa or picante sauce

Steps:

1. Preheat oven to 350°. Spray a baking dish 13 x 9 with cooking spray.
2. Cook the ground beef over medium heat until no longer pink. Add the green onions and garlic and cook about 2 minutes more. Add the corn and cook a few moments longer.
3. Combine the meat mixture and about 3/4 cup of the cheese, half a can of the tomatoes, rice and the salsa, mix well. Spoon the mixture down the center of each tortilla shell. Roll-up and place seams side down into your baking pan.
4. In a small bowl combine the beer and enchilada sauce, mix well, and then spoon the mixture evenly over the enchiladas.
5. Place foil over the dish and bake for 15 minutes or until hot. Remove the foil and sprinkle the remaining cheese and place back in the oven for 10 more minutes. Top with the rest of the tomatoes, more salsa, and lettuce or whatever topping you so desire! Enjoy!