Saturday, June 12, 2010

Burrito Bake

Mr. FvF isn't a huge enchilada fan, so I wanted to come up with a similar dish that he could get into. So, I basically made some burritos, half-assed a sauce to cover them in and threw it in the oven. It wasn't a total fail, but it was really lacking in texture. So, I'm going to give you the recipe the way I plan on making it next time.

Burrito Bake
6-8 medium sized tortillas (I used low-carb whole wheat)
1 lb ground beef
1/2 yellow or white onion, diced
1/2 C black beans
1 packet taco seasoning (or make your own)
1 C salsa
1/2 C sour cream
1 can cream of mushroom soup
1 cup shredded cheese (I used Sargento Artisan Mexican blend)

Preheat your oven to about 350 and brown your ground beef with the diced onion. Drain well and stir in the taco seasoning with about 1/4 cup of water, stir, then add your black beans.
While that's cooling, in a medium bowl, mix together the sour cream, soup and salsa and set aside. That sentence would be very difficult for someone with a lisp.
Assemble your burritos with the beef/bean mixture and 1/2 of the cheese and roll them up just like you're making regular old burritos - because you are.
In a baking dish (at least 9x9"), spoon out about 1/3 of the soup mixture and spread it over the bottom of the pan. Nestle your formed burritos in on top of it, cover with the remainder of the soup mixture, and top it with the remainder of the cheese.
Bake for about 20-30 minutes, or until the cheese is all melty and awesome.

When I made it (pictured above), I didn't use the beans or onion in the meat and used taco sauce instead of salsa. It was really delicious, but a bit too smooth for my liking. I'm sure, though, that means kids would eat the hell out of it because it completely lacks vegetables that way. The sauce had a great taste, though. Changing to salsa shouldn't affect the flavor, though - it would probably only add texture.


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