I really enjoy flavorful dishes, and this one is spot on. The tortillas and the sauce and cheese meld together like a lasagne does. I use El Pato Tomato Sauce - which I discovered at Save-alot, in the spanish aisle. They come in 7 oz cans. I hope you enjoy this as much as my family does.
1In a large saucepan, add 2 tbsp of olive oil, and heat, add the pico de galo and saute. When the onions are becoming a bit translucent, add the ground beef.
2Next while the beef mixture is sauteeing, add the cumin, red pepper, parsley, salt and pepper.
3On an oblong baking pan (11 x 14) add a couple dashs of olive oil, and add about 1/4 of one of the can's of tomato sauce, and add to the bottom of the pan, and try to spread out the sauce a little.
4Add about 1/4 to 1/2 cup of beef mixture into the tortilla. Add more to the edge, so you can roll up the tortilla easily. I put my large burrito's horizontally, and then with the extra space, I did one vertically, and then cut the end of the burrito so it fit nicely in the pan.
5Using almost all the remaining tomato sauce - cover the tortillas. (save some of the sauce for leftovers) Cover the tortillas with the cheddar cheese.
6To save time, in the same pan you cooked the ground beef in, saute the frozen pepper mixture and add the wine and saute for a few minutes.
7Add the saute pepper mixture on to the tortillas. I added the peppers to the center of the pan to make it look nice, but you can spread it over the entire pan if you prefer
8Bake at 350 for 45 minutes.
Serve with a dollop of sour cream and sliced black olives.