|1 lb||lean ground beef or turkey|
|2 c||cheddar cheese|
|1/2 c||frozen pepper mix|
|1/2 c||pico de galo mix (found in produce dept)|
|1/8 tsp||red pepper|
|2 Tbsp||cooking wine or whatever you have on hand|
|2 can(s)||mexican tomato sauce mild. el pato brand|
|1 pkg||large or medium sized flour burrito.|
|2 Tbsp||olive oil|
|1 pt||sour cream|
|1 can(s)||sliced black olives|
Pinched by Sotagirl75, and 32 more.
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DirectionsIn 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.Next while the beef mixture is sauteeing, add the cumin, red pepper, parsley, salt and pepper.On 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.Add 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.Using almost all the remaining tomato sauce - cover the tortillas. (save some of the sauce for leftovers) Cover the tortillas with the cheddar cheese.To 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.Add 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 preferBake at 350 for 45 minutes.
Serve with a dollop of sour cream and sliced black olives.