We keep our burritos pretty simple, with a build-your-own concept. I’ve been feeling the need to give them an upgrade, so this jazzed-up Smothered Burrito Bake provides the change of pace needed.
Keeping Mexican Food Simple
- avoid involved recipes (ones with extra steps, like soaking corn tortillas in cream)
- and use your favorite ingredients
- do it your own way! Take the ideas presented, and customize to what you like
But this Smothered Burrito Bake is Still Special
- the meat mixture has a zesty kick by using a mix of ground beef and Italian sausage
- but it also has a cool creaminess from sour cream
- and the Hatch Valley 505 Green Chile Sauce is fresh and yummy and doesn’t ooze out of the can in a weird way like some green chile does.
- Plus, the leftovers are fantastic the next day!
Easily Adaptable to What You Have Available
Casserole-style meals are very forgiving and allow for substitutions as well as slight alterations to quantities without ruining the meal. Add your own favorite touches to make Smothered Burrito Bake a family favorite in your house! Choose your preferred cheese, a different style of tortilla, or even adjust the quantity of meat in the mixture. Add in hot sauce or salsa to give it your signature spiciness. Create your own topping bar with jalapenos, guacamole, pico de gallo, more cheese, or plain yogurt in addition to the shredded lettuce, tomato, sour cream, and salsa I suggested.
Smothered Burrito Bake
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1/2 onion, diced
- 3 T taco seasoning spices
- 1/2 t salt
- 8-10 ea flour tortillas (corn if preferred)
- 1 can refried beans
- 8 oz shredded cheese, Mexican blend of your choice
- 16 oz Hatch 505 or your favorite green chile sauce
- 1-2 tomatoes
- 1/2 c shredded lettuce
- sour cream
- In a medium-sized pot or frying pan, heat a swirl of your choice of oil and add diced onion, ground beef, and Italian sausage. Break up the pieces and cook on medium/high heat, stirring frequently. Drain off excess fat and return to burner on low, adding in seasonings and sour cream. Remove from heat.
- Spray a 9x13 pan or two smaller pans with non-stick spray.
- Take each tortilla and spread on 2-3 tablespoons of refried beans. Just eyeball it, keep it simple. Add a generous scoop (1/3 cup) of meat mixture, fold in two sides, and place burrito into pan, seam side down. Continue until tortillas are used up; if you have additional fillings, go ahead and spread them across the top.
- Pour green chile sauce over the filled tortillas, spreading it over all of the center and into the edges. Top with cheese.
- Cover with foil and bake at 350° for 30 minutes until hot and bubbly. Let set 10 minutes, top with tomatoes, lettuce, salsa, and more cheese, if desired.
More Main Dishes from Cooking With Rebecca:
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