Thursday, February 21, 2013

Wet Burritos

This recipe was perfected by my mom and has become a family favorite. I love this recipe because it is something I can make quickly on a busy school night.
1 lb of hamburger
taco seasoning
1 16oz can of refried beans
6-8 taco shells
1 12-16oz jar of salsa
1/4 cup of nacho cheese
8oz shredded mozzarella cheese
lettuce, tomato, jalapenos, onions, sour cream, extra salsa (optional)
Tortilla chips (optional)
Start by browning 1 lb of hamburger.
Drain the grease.
Add taco seasoning and water (follow the package directions for measurements)

Next, add the can of refried beans. Let the beans and meat warm together until it reaches the consistency below.

Fill your taco shells with the mixture and place on a baking sheet. Repeat this step until all the meat is gone. (I usually get about 6 shells from this amount of meat.)

Pour the salsa and nacho cheese into a bowl and mix. (Any nacho cheese will work. I usually use Fritos Jalapeno Cheddar for a little spice)

Pour the salsa/nacho cheese mixture over the burritos. (If there is too much sauce for your liking, save some to add to leftovers when warming. With this amount of salsa, I usually have about 1/4-1/2 cup of sauce left.) Put the mozzarella cheese on top of the salsa/nacho cheese mixture. Place in a 375 degree oven for 15-20 minutes.
Top with your favorite taco toppings. These are great eaten with tortilla chips. (Warm your tortilla chips in the oven on a separate baking sheet-or around the rim of the burritos- the last 5 minutes of baking the burritos for an added restaurant-quality touch.)