Wednesday, February 2, 2011
Beef and Bean Burrilados
I asked The Kid what she wanted for dinner and she said, "Can we have tacos?" It was a good request--I had some ground beef that needed to get used. But we just had tacos last week, and we also didn't have any crunchy taco shells, which is my favorite way to have a taco. I have a recipe for chicken enchiladas, but not all the ingredients. I searched through my pantry to see what I had, and came up with this really good recipe.
Perfect Taco Seasoning to the ground beef. I also added an equal amount of water.
Just a note--I cooked a whole pound of ground beef, but only ended up using about half of it. I saved the rest to make nachos the next day.
I wrapped my burrilados in corn tortillas. I'm usually a flour tortilla person, but when you're baking the tortillas, especially in sauce, corn is better. Flour tortillas can get gummy and fall apart; corn stands up better to the moisture.
How good do these look? They taste as good as they look! Try these out the next time you're craving a Tex-Mex flavor. Your family will thank you!
Recipe: Beef and Bean Burrilados
1/2 an onion, diced
vegetable oil, for cooking
1 lb. ground beef
1 1/2 tbsp. Perfect Taco Seasoning
1 1/2 tbsp. water
8 oz. container of sour cream
1/2 c. shredded cheese
3 green onions, sliced
salt and pepper, to taste
oil, for frying
1 15-oz can refried beans
1 jar salsa (I ended up using about 1/3 or 1/2 a cup in total)
1 can enchilada sauce
1 1/2 c. shredded cheese
Preheat oven to 350F.
Saute onions in vegetable oil over medium heat. Once onions are softened, add ground beef and cook until browned. Add taco seasoning and water; let simmer for 10-15 minutes. Remove from heat.
In a small bowl, combine sour cream, shredded cheese, green onions, and salt and pepper.
In a shallow pan, fry tortillas in vegetable oil for 5 seconds a side. Remove tortilla from oil. Carefully spread a thin layer of refried beans over tortilla.
Spread a layer of sour cream mixture over tortilla.
Add a spoonful of ground beef and a spoonful of salsa into the center of the tortilla. Roll sides of the tortilla towards the center; carefully flip tortilla over and lay seam-side down in a shallow baking dish. Repeat for the rest of the tortillas.
Pour enchilada sauce over tortillas. Sprinkle the rest of the shredded cheese over the top.
Bake in preheated oven for 12-15 minutes until cheese is melted. Serve immediately.