Round 2 Recipe Burrito Enchiladas

SOUTHWESTERN BEEF BURRITOS

Steps:

• In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.

GREEN CHILE BURRITO WITH SHREDDED BEEF

Steps:

• On one half of each tortilla place 1/2 cup of the pinto beans. Place 1/4 cup of the shreeded beef on to p of the beans. Roll the tortillas up and place each one on an individual serving place with the seams down. Cover each with the chile sauce, sprinkle with the cheese. Preheat the oven to 350. Bake the burritos till the cheese is melted and the sauce is bubbly. Shredded Beef: With a dampm towel wipe the chuck roast. Sprinkle the salt, thyme and red chile powder on both sides. Rub in the seasonings well. In a large heavy casserole place the seasoned chuck roast, onion, and garlic. Fill it half way up with water and cover. Preheat the oven to 250. Bake the roast for 6 hours. Raise the heat to 325 for the last half hour. Add more water if needed. Remove the roast, shred it and toss it together with the salt. Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki on Sep 22, 1997

ENCHILADA STYLE BURRITOS

Steps:

• Brown hamburger and add salt, pepper and chopped onion.
• Drain fat and add refried beans.
• Spoon mixture onto 7 inch flour tortillas, roll up and place burritos in baking dish.
• Melt together butter and flour.
• Add onion powder, garlic powder, chili powder, V-8 juice and water.
• Bring to a boil and pour over burritos and top with grated cheddar cheese.
• Bake at 350 until cheese melts and sauce bubbles (20 to 30 minutes).
• Top with shredded lettuce.

BEEF ENCHILADA-BURRITOS

Steps:

• Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until tender, about 25 minutes.
• Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper. Cook, breaking up the meat, until browned, about 4 minutes. Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water. Simmer until the beans are soft, 3 to 5 minutes. Remove from the heat and add the cilantro.
• Coat a small baking dish with cooking spray. Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. Transfer to the baking dish, seam-side down. Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. Bake until warmed through, 12 minutes. Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes. Serve with the vegetables.

ROUND 2 RECIPE -"BURRITO" ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine the rice, steak, half the cheese, chili seasoning, 2 tablespoons enchilada sauce, and cilantro. Evenly distribute the mixture between 8 tortillas and roll up.
• Cover the bottom of an oven-proof baking dish with about a 1/4 cup of the enchilada sauce. Place rolled enchiladas in a single layer in the baking dish and top with the remaining enchilada sauce and cheese. Bake in the preheated oven until cheese melts and enchiladas are heated through, about 15 minutes.
• Remove from oven and serve with sour cream, if desired.
• Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool.
• In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve with steak.
• In a resealable plastic bag combine onions, garlic, lemon juice, beer, vinegar and chili seasoning. Massage the back to mix the ingredients. Place the steak into the bag, squeeze the air out and seal. Marinate in refrigerator for at least 4 hours, or overnight but no more than 18 hours.
• Set up grill or grill pan over medium-high heat. Oil grate when ready to start grilling. Let steaks stand at room temperature for 20 to 30 minutes before grilling. Remove steak from marinade. Place on hot, oiled grill and cook 4 minutes per side for medium rare (145 degrees F). Pour the marinade into a large skillet over medium heat. Reduce by a half or until thickened, about 10 to 15 minutes
• Transfer steaks to a cutting board and let rest for 5 minutes before cutting. Slice steak across the grain and serve with Zesty Rice Salad and reduced marinade.