Beef & Bean Burrito Enchiladas

I love Mexican food!!

I do...& I don't care who knows. I'll scream it from the rooftops!

I LOOOOVE MEXICAN FOOOOOD!!

See...that's me, screaming from rooftops.

I'm sure most people would agree with me because I haven't met many people that do not enjoy meat & cheese rolled up in a tortilla. Mexican food is mostly some version of that right? I know for a fact everyone likes cheese dip & tortilla chips. If you don't, I don't think this relationship between you & I is going to work out. That's just crazy talk, not liking cheese dip, pssshhhh!

Anyway, cheese dip does not have a single thing to do with this recipe. I kind of got off on a tangent.

Back to the task at hand.

Burritos! Not just any burritos, burrito enchiladas. Why the two names you ask? It's pretty simple, they are just burritos covered in enchilada sauce & they are delicious.

And here's how ya make 'em...

Use about 1lb of ground beef, I used ground chuck, it has a better fat to meat ratio & cooks up really flavorful. Also, we have green onions, taco seasoning, shredded cheese (I used the mexican blend), enchilada sauce, refried beans, black olives, diced tomatoes with green chilis or rotel tomatoes as they are most often called & of course, flour tortillas. This will make eight burritos, I only made five stuffed to the gills burritos & still had plenty left over to make a few more. I would suggest going a little easier on the meat filling if you plan to make the eight.

Place your ground beef in a skillet over medium-high heat & add the taco seasoning...

...and the tomatoes with green chilis. Mix this all together really well.

Cook until beef is browned & looks this delicious.

Yes, I could just stop here & eat this & be happy. But there is so much more to come that makes it even more tasty.

While your beef is browning you can go ahead & chop your green onions. Or you can wait until the meat is finished, set it aside & chop your onions. You will use about 4 green onions. You can do more or less depending on your taste.

Next, grab your baking dish. This one only fit 3 burritos so I had to add an extra dish for the other two. I'm sure you're much smarter than me & will just go ahead & start with one large baking dish. Whatever you use, I suggest spraying it with some non-stick spray. I didn't & my burritos stuck to the pan a little bit.

Spread about 2 Tbsp of the enchilada sauce in the bottom of your dish.

Now get your flour tortillas. You'll need to use the large-burrito sized ones.

Lay your tortilla out & spread about 2 Tbsp or so of refried beans over it. I didn't spread this right down the center, I kind of spread it to one side. This will help when you are rolling it up.

Then take a good spoonful or three of your ground beef mixture & spread that over the beans.

Now sprinkle your cheese over that. This part is entirely up to you, meaning you can put as much as you like. If I had to guess I would say I used a couple of heaping tablespoons.

Sprinkle a few of the green onions over the cheese.

Here comes the fun part.

On the short ends of your mixture you've spread over the tortilla in a somewhat rectangular shape, fold up the sides.

Then fold the shorter part over the those two ends. The short part being the side the rectangular bean/meat/cheese/onion formation is closer to.

Now roll that all the way over keeping the rolled over part tucked in as tight as you can & keeping the sides tucked in as well.

Roll it over one more time until it looks something like this.

I'm no tortilla rolling expert, but this was a pretty good attempt if I do say so myself. I cannot promise however, that the other four turned out as nicely as this one did. Just sayin'.

Place that nicely rolled up burrito in your baking dish & repeat the filling & rolling steps with your remaining burritos-to-be.

Pour the remaining enchilada sauce over the burritos. Be sure to cover each one as much as you can. I ended up using about a can & a half of the sauce, but again, it's entirely up to you & your taste buds.

Now sprinkle the tops with shredded cheese, again, as much as you like.

Dot the burritos with black olives.

Place them in the oven at 400 degrees & bake for about 20 minutes to get the inside as melty & delicious as the outside. You may choose to bake them a little longer or a little less, it's up to you.

When they are done they come out looking like this. There is one missing from this dish, they smelled & looked so delicious that the minute they came out of the oven I yelled "there done!!!" & my boyfriend immediately snagged one. I then realized I had not snapped the picture & the record stopped when I then yelled "crap!". So that's the story behind the missing burrito.

Garnish with sour cream & a few more green onions & serve.

Note: I know that I often say you can add or take away or basically do what you want with my recipes. That's because I want you to try them but I want you to adapt them to your taste. If your taste is the same as mine & you want to follow the directions to a tee, then please do so, I'm flattered that you might kinda wanna be like me. But if you change it up that's great. That's what cooking is all about experimenting & preparing delicious food & what is delicious to me may not be the same for you & vice versa. I just want us all to get along & cook good food.

Beef & Bean Burrito Enchiladas

1 1/2 lbs ground chuck

1 can diced tomatoes & green chilis

1 packet of taco seasoning

1 package of burrito (large) sized flour tortillas

4 green onions, sliced

1 can of refried beans

2 cups of shredded mexican blend cheese

2 cans of enchilada sauce

1 small can of sliced black olives

Sour cream to taste

Preheat your oven to 400 degrees.

Brown ground beef with taco seasoning & diced tomatoes until done. Set aside. Chop green onions. Spray a baking dish with non-stick spray & spread about 2 Tbsp of the enchilada sauce in the bottom of dish. Place one tortilla on your work surface. Spread 1-2 Tbsp of beans just off-center on tortilla. Layer 2-3 Tbsp of your beef mixture over beans, then sprinkle about 1 Tbsp of shredded cheese over beef & top with a few green onions. Fold & roll up tortilla (see instructions above). Place burrito in baking dish. Repeat layering of ingredients with each tortilla, rolling each & placing in baking dish. Once complete, pour remaining enchilada sauce over burritos being sure to cover as much of each burrito as you can. Sprinkle the tops with the shredded cheese & dot with black olives. Bake for 20-25 minutes. Serve with sour cream & garnish with remaining green onion.