Sour Cream Burritos Recipe
- 2 pound lean hamburger meat
- 1 tbsp. salad oil
- 1 (16 ounce.) can tomatoes, diced
- 1 lg. onion, diced
- 3 cloves garlic, crushed
- 1 1/2 teaspoon salt
- 2 beef bouillon cubes
- 2 (4 1/2 ounce.) cans diced green chilies, liquid removed
- 1 (15 ounce.) can pinto beans, liquid removed
- 2 (10 1/2 ounce.) cans mild enchilada sauce
- 10 lg. flour tortillas
- 3 (8 ounce.) cartons lowfat sour cream
- 1 pound mild Cheddar cheese, grated
- Preheat oven to 350 degrees.
- In a large skillet, slowly brown meat in salad oil.
- Stir in tomatoes, onion, garlic and salt.
- Cover and simmer 1 hour.
- Stir in bouillon till dissolved.
- Fold in chilies and pinto beans.
- Cover.
- Simmer another 20 min.
- Hot enchilada sauce.
- Dip each tortilla in sauce.
- Spoon meat mix across center of each.
- Top generously with lowfat sour cream.
- Fold over edges and place folded side down in baking dish.
- Spoon remaining enchilada sauce over burritos.
- Cover top with grated cheese.
- Bake till cheese is melted and bubbly.
- This recipe makes 10 servings, rich but delicious.
hamburger, salad oil, tomatoes, onion, garlic, salt, green chilies, pinto beans, enchilada sauce, flour tortillas, cartons, cheddar cheese
Taken from cookeatshare.com/recipes/sour-cream-burritos-18315 (may not work)