Burritos w/Mexican Beer Enchilada Sauce

Dana Ramsey

By
@DRamsey

Was on a Mexican kick and this was the last of the dishes I made just getting around to posting it.

We really loved them including my picky son.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1 pkg
lean ground beef
1 c
chicken thighs, skinless and boneless
1/2 c
red onion, chopped
1 tsp
minced garlic
3/4 c
red pepper chopped
1 can(s)
low sodium black beans, rinsed and drained well
1 can(s)
fat free, refried beans
1 can(s)
ro-tel diced tomatoes, drained but reserve juice
1 1/2 c
low sodium spicy hot v-8 juice
freshly ground pepper and salt to taste
1 can(s)
enchilada sauce, red
1/2 c
mexican beer
1 tsp
ground chipotle chile peppers
8
burrito-tortilla shells
8 oz
sargenta 4 cheese mexican blen

Directions Step-By-Step

1
Preheat Oven to 350°

Brown burger and chicken, until no longer pink.
Add onion, red pepper and garlic and cook until veggies are tender.
Add beans, both type, mix well.
Add diced tomatoes and cook until all ingredients are heated through.
Add 2 ounces of the cheese - stir until melted.
Salt and pepper to taste
2
In a medium bowl mix the enchilada sauce, tomato reserve juice, v-8 juice, beer, chipotle pepper and mix well.
3
Spoon meat mixture in the center of each burrito shell. Fold up bottom and top and then sides to make a nice little pocket.
4
Spray a lazanna pan with cooking spray and place the burritos in a row. Pour the enchilada sauce over the burritos and bake for 30 to 35 minutes. During the last 4 minutes add the remaining cheese and continue to bake until the cheese is melted completely.
5
Garnish with sour cream, salsa and chopped green onion tops.

Enjoy.

About this Recipe

Course/Dish: Chicken, Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy