Burritos:
 |
1 1/4 lb ground beef, browned and drained (I usually get 1.3lbs-1.5lbs, for smaller burritos you could use just 1 pound) |
|
1 can (about 14oz) Old El Paso traditional refried beans |
|
1 cup water (approx.) |
|
1 pack of taco seasoning (any brand will do), sometimes I need 1 ½ packs. (only 1 pack for small burritos) |
|
Sharp Cheddar Cheese |
|
Monterey Jack Cheese (optional) |
|
1 pack of large flour shells |
Brown and drain meat, then add seasoning, beans and water. Start with ¾ cup water then keep adding until the mixture is smooth but not too thick. Let this simmer for at least 5 minutes to cook in the flavor.
Warm shells (one at a time) in a pan, turning once to get both sides good a warm. Move onto a big plate or I use a pizza pan. Then spoon meat mixture into the shell near one side, add cheese, then fold both ends toward the center and roll it up.
Enchilada Sauce:
|
1 can Old El Paso Enchilada Sauce (Mild) |
|
1 can Campbell Tomato Soup |
|
1 can Campbell Cream of Mushroom |
Dump all 3 cans into a pot and warm. Be sure to buy Campbell’s brand, other brands do not turn out as good.
Serve with lettuce, tomato, onion, and sour cream.
Notes: Even if I make a double batch of burritos, I don’t double the enchilada sauce. There’s always plenty of sauce to go around and around.