Recipe Details
Ingredients
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1poundlean ground beef
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¾cupchopped onion, divided
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2clovesgarlic, minced
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1(14.5 ounce) candiced tomatoes with juice, divided
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1tablespoonWorcestershire sauce
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1 ½teaspoonschili powder
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1teaspoonpaprika
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1teaspoondried oregano
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1teaspoonground cumin, divided
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½teaspoonground black pepper
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2cupsrefried beans
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1(18 ounce) jarbeef gravy
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1(10 ounce) canenchilada sauce
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4largeflour tortillas
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2cupsshredded Cheddar cheese, divided
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1cupsour cream, divided
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¼cupchopped tomatoes, divided
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1cupchopped lettuce, divided
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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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 1/2 of the can diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
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Heat refried beans and remaining 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
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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.
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Place warmed tortilla onto a work surface and spoon 1/4 of the beef mixture in a line down the center. Layer 1/4 of the bean mixture on top of beef layer and spread 1/4 cup of the Cheddar cheese over the bean layer. Fold right and left edges of tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito, seam side down, into a 9×13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
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Pour gravy sauce over burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
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Bake burritos in the preheated oven until cheese has melted, 15 to 20 minutes.
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To serve, place each burrito on a serving plate and spoon sauce from baking dish over burrito. Top each burrito with 1/4 cup sour cream, remaining chopped onion, and chopped tomato. Finish each with 1/4 cup chopped lettuce.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories1191 | |
% Daily Value * | |
Total Fat 59g |
76% |
Saturated Fat 29g |
145% |
Cholesterol 179mg |
60% |
Sodium 2551mg |
111% |
Total Carbohydrate 104g |
38% |
Dietary Fiber 14g |
48% |
Total Sugars 10g |
|
Protein 59g |
118% |
Vitamin C 27mg |
30% |
Calcium 762mg |
59% |
Iron 13mg |
70% |
Potassium 1425mg |
30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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