I had a rough day at work today. This morning I had to give state tests and then afterwards I had several students having bad days. This meant I could either leave them up in the office and not know how they were doing or I could take them to my classroom, give them some work, monitor them, and then talk through their issues. Any guesses which I chose? That meant that I enjoyed my lunch while two of my students were having difficulties. They are both great kids so while I didn’t mind, it makes for an exhausting day.
When I got home I didn’t feel like cooking at all. I had Mexican on the menu but that usually involves cooking on the stove top, wrapping the filling in tortillas, then baking. Too many steps and too much hands on time.
Then I found a recipe for wet burritos that required only 20 minutes. I was skeptical to say the least. At one point I had the meat and veggies going in one skillet, rice in a saucepan, burrito sauce in another pan, and veggies on a cutting board. It was hectic but when it was all finished it came in at just under 20 minutes. My husband was really surprised that it was finished so quickly.
Now let me say I’m not even sure I’ve ever had a wet burrito before but the photo looked crazy good. Two burritos sitting in the middle of the place covered in sauce and cheese then topped with lettuce and tomato. Good news! It tasted as good as it looked! The sauce was spicy and delicious. The filling was a great combination of ground beef, veggies, and refried beans. I had the rice on the side and mixed it with the sauce. This is a weeknight winner dinner for sure!
- 1 lb. ground beef
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 T. cumin
- ½ t. salt
- 1 t. chili powder
- 1 t. oregano
- 1 t. pepper
- 1 c. bell peppers, chopped (I used red, orange, and yellow)
- 1 (4.5 oz) can diced green chili peppers
- 1 (16 oz) can refried beans
- 1 (15 oz) can chili without beans
- 1 (10.75 oz) can condensed tomato soup
- 1 (10 oz.) can enchilada sauce
- 10 (10 inch) flour tortillas
- 2 c. sharp cheddar cheese
- 2 c. shredded lettuce
- 1 c. tomatoes, chopped
- In a large skillet over medium heat, cook the ground beef until browned. Add in the onions, garlic, cumin, salt, pepper, chili powder, oregano, and bell peppers. Saute for 5 minutes or until the vegetables are softened.
- Meanwhile, combine the chili without beans, tomato soup, and enchilada sauce in a saucepan. Cook until heated through.
- Add the green chilies and refried beans into the pan with the ground beef. Cook for 1-2 minutes.
- Heat the tortillas in the microwave for 20 seconds to softened them. Spoon ½ cup of ground beef mixture in the center and sprinkle with 1 tablespoon of cheese. Roll up the tortilla and place on a platter. Repeat with remaining tortillas.
- When ready to eat place the burritos on a plate. Cover with the burrito sauce and sprinkle with cheese. Top the burritos with lettuce and tomatoes.