Burritos Smothered with Green Chili
Shredded Lettuce, Chopped Tomato and Onion
2 TBSP oil
1 onion, finely chopped
1 lb. ground beef or ground turkey
5 TBSP flour
1 14 ½ oz. can tomatoes, chopped
2 cans water
1 4 oz. can chopped green chili
1-2 jalapeno peppers, chopped, more or less to taste (optional)
½ tsp. salt
1 tsp. garlic powder
Sauté onion in oil over medium heat, cook until onion is soft but not brown. Add meat and cook until done. Stir in flour; add tomatoes, water, green chili, jalapeno peppers, salt, and garlic powder. Stir until thickened. Reduce heat to low, simmer 30 minutes. Use green chili to cover burrito casserole.
1 package, whole grain, corn or flour tortillas (I use corn)
2 cups refried beans; canned, or homemade (about 1 ½ (16 oz.) cans)
2 cups - 4 cheese Mexican blend or cheddar cheese, shredded
Preheat oven to 350°. Heat tortilla briefly in microwave or on hot griddle so the tortillas are pliable. Place 1/4 cup refried bean mixture inside the tortilla, with 1-2 TBSP shredded cheese, and 1-2 tsp. sour cream. Roll up tightly, place in 9 x 13 casserole dish. Make 8-10 burritos. Smother the burritos with hot green chili in casserole dish. Place casserole in the oven for 25-30 minutes or until the mixture is bubbly. Serve hot burritos on plates, and pass around the optional garnishes below.
½ cup sour cream
2 cups shredded lettuce
1-2 tomatoes, diced
green onions, chopped
2 ripe avocados
¼ tsp. garlic powder
1/8 tsp. salt
1-2 TBSP lemon juice
1-2 TBSP salsa, optional
Peel and mash avocados. Add seasonings, adjust seasonings to taste.
Very easy to make ahead and store extra green chili (if any) in the freezer. It's even better the next day as leftovers for lunch!!
Pillsbury refrigerated bread sticks (or homemade)
cinnamon & sugar mixture
Twist the bread sticks by holding each end and twisting in the opposite directions. Roll gently in cinnamon and sugar mixture and bake as directed.