Eds Smothered Breakfast Burritos Recipes
SMOTHERED BURRITOS
My brother-in-law teased that I only knew five ground beef recipes. I proved him wrong with my inventive spicy burritos. -Kim Kenyon, Greenwood, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small bowl, mix enchilada sauce and salsa verde., In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1/2 cup sauce mixture., Spoon 2/3 cup beef mixture across center of each tortilla; top each with 3 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.
Nutrition Facts : Calories 624 calories, Fat 33g fat (15g saturated fat), Cholesterol 115mg cholesterol, Sodium 1470mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 36g protein.
ED'S SMOTHERED BREAKFAST BURRITOS
This is Ed's recipe.He loves to make all kinds of burritos.And they are very good.You can make this burrito anytime by changing the fillings.I love the sauce and cheese over burritos,it's a good way to heat them up when we make them for Sunday breakfast. Ed says you can use Anaheim chiles,but he usually buys large bags of Hatch peppers in season,and has them roasted. For Sunday breakfast,we serve salsa on the side and minced hot peppers for those who want a spicy burrito. Ed makes breakfast potatoes from scratch by frying chopped potatoes,onions,red bell pepper and parsley.
Provided by Leanne D. @kitchenkaterer
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Spoon one-fourth of the potatoes onto a tortilla. Top it with 2 slices of bacon and one-fourth of the eggs. Roll up into a loose cylinder and place the burrito seam-side down intaking dish. Spoon one-fourth of the chile sauce over the burrito and sprinkle it generously with cheese. Repeat with the remaining ingredients. Bake the burritos until the cheese is melted and gooey, about 5 minutes. Serve immediately.
- Green Chile Sauce: 1. Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes. Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the stock, stirring as you go, then add the salt. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
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