Best Magic Women Wet Burritos Recipes

MAGIC WOMEN WET BURRITOS

Steps:

• 1) Chop up onions and chilies add to hamburger and brown, set aside.
• 2) In a sauce pan heat up 1 cup of water and add bouillon cubes Bring to boil reduce heat.
• 3) Add 1 1/2 cups of water and the rest of the ingredients cook over medium heat. For approx 1/2 hour stirring often.
• 4) Pour 1/2 the sauce in with meat onion and chilies, mix well.
• 5) Scoop desired amount of meat into a shell with a large pinch of cheddar cheese and roll up place on cookie sheet. Do remaining shells untill meat is gone.
• 6) Pour ramaining sauce and cheese over burritos, bake 1/2 hour at 325.
• Serve with sour cream and your favorite salsa.

WET BURRITOS

Steps:

• Brown and drain ground beef and onions.
• Add taco mix and beans. Stir well.
• In a separate bowl mix sour cream and mushroom soup together.
• Fill tortillas with beef mixture. Secure with toothpick.
• Spread 1/2 of the sour cream mix on the bottom of a 9x13 pan. Place burritos on top of the sour cream. Spread remaining sour cream mix on top of the burritos.
• Top with cheese.
• Bake at 350 for 15 minutes.
• Serve with shredded lettuce and sliced tomatoes.

WET BURRITOS

Steps:

• Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
• Drain off any fat from browning.
• Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
• While meat is simmering, heat beans with 1/4 tsp.
• cumin, and make gravy.
• For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
• Soften tortillas according to package directions.
• Preheat oven to 375 degrees F.
• Assemble burritos.
• On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
• Fold sides of burrito in, then roll from the other sides until you have a"package".
• Place seam side down in a 13x9 baking dish.
• When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
• Bake 15-20 minutes until cheese is melted and burritos are heated through.
• Serve each burrito with extra sauce from pan spooned over the top.
• Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.

FABULOUS WET BURRITOS

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.

WET BURRITOS

Steps:

• Preheat oven to 325 degrees.
• Brown ground beef in a medium skillet over medium heat, drain off the grease.
• Add taco seasoning, beans, and onion.
• In a medium bowl, mix the mushroom soup, and the sour cream until mixture is smooth.
• Pour the soup mixture over the meat mixture and mix thoroughly.
• Place 2 tortillas on the bottom of a 2 quart casserole dish followed by a layer of 1/3 of the meat mixture.
• Continue layering until all the ingredients have been used ending with meat mixture on top.
• Sprinkle the shredded cheese on top of everything.
• Bake until the casserole is bubbling, and the cheese is melted, about 30 minutes.
• Serve with salsa.

BUSY NIGHT MICROWAVE WET BURRITOS

Steps:

• Brown the beef and drain.
• Add taco seasoning and 1/2 cup water and cook until all liquid is gone.
• Meanwhile, drain about half of the liquid off of the pinto beans and then heat in a pan.
• When beans start to simmer, lightly mash until you get the desired consistency (I like some whole beans left). Season to taste with salt, about 1 teaspoon.
• Lightly heat one tortilla over burner until pliable.
• Spread some beans down the center or tortilla and top with some seasoned meat. Sprinkle on some onions and any other options you'd like. (Save some for on top!).
• Tuck in sides of tortilla and then roll up. Place seamside down on a microwave safe plate.
• Spoon some enchilada sauce over burrito and top with lots of grated cheese.
• Lightly cover with micro-safe paper and cook on HIGH for about 2 minutes, until the cheese is nice and melted.
• Repeat for remaining burritos.
• Serve with sour cream or scattered tomatoes or anything you'd like!