Baked Burritos Recipes

BAKED BURRITOS

Steps:

• Preheat oven to 350°.
• Brown hamburger, onion, jalapeño and seasoning.
• Add beans and simmer for 15-20 minutes uncovered.
• Pour off any juice.
• To assemble:.
• Place 2 hefty spoonfuls on one end of a tortilla.
• Cover the mixture with cheese - as much as you want.
• Roll up burrito style.
• Place on a cookie sheet, seam down.
• Make sure the burritos don't touch.
• Place the burritos in the oven and bake for 20 minutes, or until the tortillas are light brown and the cheese is bubbly.
• Serve with your favorite salsa.
• These are good hot or cold!

ALL-IN BAKED BURRITOS

Steps:

• Brown ground beef and onion; add taco seasoning mix and water; cook as directed on package.
• In a bowl, combine the beans, salsa, rice and 1 cup cheese.
• Spoon about 1/3 cup off-center on each tortilla.
• Fold the sides and ends over filling and roll-up.
• Arrange burritos in a greased 13X9 baking dish.
• Sprinkle with the remaining cheese.
• Cover and bake at 375 degrees for 20-25 minutes or until heated through.

CHEESY BAKED BURRITOS

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice, and season with salt and pepper to taste.
• Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.
• Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes.
• Garnish with cilantro and serve with sour cream and hot sauce, if desired.

BEEF AND BEAN BURRITOS

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

WET BURRITOS

Steps:

• Preheat oven to 350*F
• Cook ground beef and taco seasoning until beef is cooked through.
• In the bottom of a 9x13 pan, pour 1/4 can of enchilada sauce and spread evenly..
• In the middle of a tortilla, layer ground beef, black beans, onions, cheese, lettuce and tomato.
• Fold up like a burrito and lay in the pan on top of the enchilada sauce.
• Repeat with each burrito.
• Pour remaining enchilada sauce over burritos making sure to cover all of the tortilla.
• Top with remaining cheese (approximately 1 cup).
• Bake for 30 minutes.
• Remove from oven, plate and top with sliced avocados, tomatoes, cilantro or
• Cilantro Lime Dressing.
• Devour!

BURRITO BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning. , Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations. , Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.

BAKED BREAKFAST BURRITOS

Steps:

• In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm. , In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat. , Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. , Place, seam side down, in an 11x7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.

BAKED STEAK BURRITOS

Steps:

• Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
• Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
• Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
• Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

WET BURRITO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
• Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
• Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
• Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
• Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.