Burrito Grande Oven Baked Recipes

OVEN BAKED BURRITO GRANDE

Steps:

• Preheat oven to 350 degrees. Add olive oil to skillet over medium heat and heat until hot. Add the chopped onions to the pan and saute approximately 5 minutes. Add the garlic and ground cumin and cook for another minute. Add the ground beef and cook until browned about 10 minutes.
• Add the chili powder and salt, (and red pepper flakes, if desired) stirring. Then add the beef broth and tomato paste and bring to a simmer. Cook, uncovered approximately 20 minutes or until most of the liquid is evaporated.
• After beef is cooked, pour 1 can of the tomato soup into a 2 cup measuring cup and add about 1/3 can of water; stir well. Pour the soup mixture evenly into a baking dish measuring approximately 9" x 13". Then repeat the procedure with the 2nd can of soup and set aside.
• Take a tortilla and lay on your working surface. Spread about 1/4 cup of refried beans across the lower third of the tortilla. Pile 1/8 of beef mixture on top of the beans. Top the beef mixture with 2 - 3 spoonsful of salsa then add about 2 spoonsful of sour cream. Finish with 1/8 of the cheddar cheese, then roll bottom of tortilla up and over the filling, fold in the sides then fold over again, tucking any excess on the top in and under the roll.
• Lay prepared burrito in pan lengthwise (you will have 2 rows across of 4 down). Repeat with remaining 7 burritos then top with reserved soup mixture, covering evenly. Sprinkle Mexican cheese blend evenly over the burritos.
• Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.

BURRITO GRANDE, OVEN BAKED

Steps:

• Preheat oven to 350 degrees. Add olive oil to skillet over medium heat and heat until hot. Add the chopped onions to the pan and saute approximately 5 minutes. Add the garlic and ground cumin and cook for another minute. Add the ground beef and cook until browned about 10 minutes.
• Add the chili powder and salt, (and red pepper flakes, if desired) stirring. Then add the beef broth and tomato paste and bring to a simmer. Cook, uncovered approximately 20 minutes or until most of the liquid is evaporated.
• After beef is cooked, pour 1 can of the tomato soup into a 2 cup measuring cup and add about 1/3 can of water; stir well. Pour the soup mixture evenly into a baking dish measuring approximately 9" x 13". Then repeat the procedure with the 2nd can of soup and set aside.
• Take a tortilla and lay on your working surface. Spread about 1/4 cup of refried beans across the lower third of the tortilla. Pile 1/8 of beef mixture on top of the beans. Top the beef mixture with 2 - 3 spoonsful of salsa then add about 2 spoonsful of sour cream. Finish with 1/8 of the cheddar cheese, then roll bottom of tortilla up and over the filling, fold in the sides then fold over again, tucking any excess on the top in and under the roll.
• Lay prepared burrito in pan lengthwise (you will have 2 rows across of 4 down). Repeat with remaining 7 burritos then top with reserved soup mixture, covering evenly. Sprinkle Mexican cheese blend evenly over the burritos.
• Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.

FIESTA CHICKEN BURRITOS

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

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.

BEEF & BEAN BURRITOS GRANDE

Steps:

• Heat oven to 350°F.
• Cook meat with seasoning mix as directed on package. Remove from heat; stir in 1/2 cup sour cream.
• Spread beans down centers of tortillas; top with meat mixture and 1/2 cup cheese. Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.

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.

RIO GRANDE BEEF BURRITOS WITH ROASTED PEPPERS

Steps:

• Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes. Add chiles and peppers and stir until heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.
• Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.
• Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.
• Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.