Famous Wet Burritos

by Libby Pelham | More from this Blogger

For this recipe, you will need one pound ground beef, onion, garlic cloves, ground cumin, salt, pepper, diced green chili peppers, refried beans, chili without beans, one can of condensed tomato soup, enchilada sauce, flour tortillas, shredded lettuce, two tomatoes, shredded Mexican blend cheese, and green onions.

To prep for this recipe, you will need to chop enough onion to make one cup. Peel and mince one garlic clove. Chop enough tomatoes to make 1 cup and enough green onions to make 1/2 cup.

Cook one pound of ground beef in a skillet over medium-high heat. Crumble it as you cook. Once it is browned, add the 1/2 cup of chopped onion and cook until the onion is clear. Drain the grease and add one minced garlic clove, 1/2 teaspoon of ground cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Stir well then add one 4.5 ounce can of diced green chili peppers and one 16 ounce can of refried beans. Mix well, then turn off the heat, but leave it on the burner to keep warm.

In a large saucepan over medium heat, combine one 15 ounce can of chili without beans, one 10.75 ounce can of condensed tomato soup, and one 10 ounce can of enchilada sauce. Stir the ingredients until thoroughly heated then turn off the heat, but keep the saucepan on the burner to keep it warm.

Warm a tortilla for a few seconds in the microwave then place it on a plate. Put 1/2 cup of the ground beef mixture in the center. Top with lettuce and tomato as desired. Roll up the tortilla and spoon a generous amount of sauce on top. Sprinkle with shredded Mexican blend cheese and chopped green onions. Place the plate in the microwave and heat for 30 seconds to melt the cheese.

Learn more about Libby Pelham

Libby Pelham is a web designer/freelance writer located in Memphis, TN. She has a beautiful little boy, Will, born in July of 2004.

View Full Profile | More from this Blogger