Fabulous Wet Burritos

from Gretchen Jameson

Cook Time: 30 Minutes Ready In: 45 Minutes

Yields: 6 servings

Very easy, yet very good wet burritos. Leon and I love these!

INGREDIENTS:

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

(To save time, purchase the Chili’s meat already prepared in the meat section at the grocery store!)

• 1 (4.5 ounce) can diced green chile peppers
• 1 (16 ounce) can refried beans
• 1 (15 ounce) can chili without beans
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10 ounce) can enchilada sauce
• 6 (12 inch) flour tortillas, warmed
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 2 cups shredded Mexican blend cheese
• 1/2 cup chopped green onions

DIRECTIONS:

1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.

3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Place in shallow glass baking pan.

4. Spoon a generous amount of the sauce over the top of all stuffed burritos and sprinkle with cheese and green onions.

5. Heat in the 350 degree oven, or until cheese is melted. Serve with sour cream or fat free ranch sauce.