Spread the love

This meal is FANTASTIC!!!  Here’s why:

You can make it in minutes and serve it up quick.
You can make it up and place it in the freezer and pop it out when you need a quick meal and it is just as good!
Everyone I’ve made it for loves it, even those who aren’t big fans of Mexican food.
It isn’t too spicy – even my 18-month-old can eat it.

If it were up to my husband to write the meal plan, we’d have these burritos one a week!  If you need to make ‘em fast you can use canned enchilada sauce and it is superior.  If you don’t have canned enchilada sauce on hand and you want to make them, I’ve included the homemade enchilada sauce recipe and it is great tasting, easy to make, AND is made of things you probably have on hand.

Smothered Burritos

1 lb. of grass-fed ground beef
12 ounces of cottage cheese
1 can of refried beans (or homemade equivalent)
1 7 ounce can of chopped green chiles
1/4 cup chopped onion
1 package of medium (burrito sized) flour tortilla wrappers
1 cup (or more) shredded cheddar cheese

For the Enchilada sauce:
(You can purchase a can or mix this up)
1 15 ounce can tomato sauce
2 tsp chili powder
1/8 tsp garlic powder
1 tsp ground cumin
3 Tbsp canned chopped green chiles

Brown the ground beef and onions and drain off excess fat. Add the remaining filling ingredients (everything except the burrito wrappers, enchilada sauce, and cheese) and heat thoroughly.

Divide the mixture evenly among the tortillas. It usually takes all but one of the tortillas when I make them). Roll up and place in a 13x9x2 inch baking dish treated with nonstick cooking spray. Mix the sauce ingredients and pour over the burritos. Sprinkle with cheese.

Bake at 350 for 40 minutes or until heated through and cheese has melted.

OR, you can cover with aluminum foil, label, and freeze (do not cook before hand).  When you are ready to serve it, just take it out of the freezer in the morning and allow it to thaw.  Then bake at 350 for 40 minutes or until heated through and cheese has melted.