Burritos Panzon Recipes

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PAN BURRITOS



Pan Burritos image

Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It's nice to be able to get the taste of burritos and cut any serving size you want. -Joyce Kent, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 11

2 packages (1-1/2 ounces each) enchilada sauce mix
3 cups water
1 can (12 ounces) tomato paste
1 garlic clove, minced
1/4 teaspoon pepper
Salt to taste
2 pounds ground beef
9 large flour tortillas (9 inch)
4 cups shredded cheddar cheese or Mexican cheese blend
1 can (16 ounces) refried beans, warmed
Optional: Taco sauce, sour cream, chili peppers, chopped onion and/or guacamole

Steps:

  • In a saucepan, combine the first 6 ingredients; simmer for 15-20 minutes. , In a skillet, brown and crumble the beef. Drain; stir in one third of the sauce. Spread another third on the bottom of a greased 13x9-in. baking pan or dish. , Place 3 tortillas over sauce, tearing to fit bottom of pan. Spoon half of the meat mixture over tortillas; sprinkle with 1-1/2 cups cheese. Add 3 more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1-1/2 cups of cheese. Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 35-40 minutes. Let stand 10 minutes before cutting. Serve with optional ingredients as desired.

Nutrition Facts : Calories 646 calories, Fat 32g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 1379mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 5g fiber), Protein 36g protein.

BURRITOS PANZON



Burritos Panzon image

My husband had this burrito at a local restaurant and loved it, so he re-created this recipe. It's wonderfully filling and still not heavy and meaty like other burritos.

Provided by Codychop

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 garlic clove, minced
2 large green bell peppers
1 medium onion
2 tablespoons oil
1 medium tomatoes
salt
pepper
6 eggs
1 1/2 cups cheddar cheese
1 1/2 cups pico de gallo
4 flour tortillas

Steps:

  • Chop the green bell pepper and onion into a large dice.
  • Fry in the oil with the minced garlic over med-high heat.
  • Meanwhile, dice the tomato.
  • When the peppers and onions are soft (about 15 min.) add the tomato.
  • Season with salt and pepper and put the mixture aside in a bowl.
  • Add a little more oil to the pan if necessary and scramble your 6 eggs, cook over med-high heat stirring constantly.
  • Heat up your tortillas in the microwave individually as you assemble the burritos.
  • To assemble: Put 1/4 of the scrambled eggs on the tortilla, sprinkle with 1/3 cup cheddar cheese, cover with the pepper/onion mix (we liked about 3/4 cup) and roll up.
  • It will be huge. This is a knife and fork burrito for sure!
  • Sauce with about 1/3- 1/2 cup pico de gallo and serve with pinto beans on the side. Yummy!

Nutrition Facts : Calories 469.3, Fat 30.9, SaturatedFat 12.9, Cholesterol 361.7, Sodium 563.9, Carbohydrate 24.6, Fiber 3.1, Sugar 5.3, Protein 23.8

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