Mexican Pan Burritos

Food for thought is no substitute for the real thing. 
                                                       ~Walt Kelly


A few years ago, Mr. Cottage and I were invited to another couple's house for dinner.  They served Mexican Pan Burritos and Mexican Meatball Soup.  My friend told me these recipes were both delicious and easy, so I asked if she would mind sharing both of them with me.  I'm sharing the Pan Burritos today and at another date (I have no idea when), I promise I'll share the Mexican Meatball Soup...

MEXICAN PAN BURRITOS

2  lbs. lean ground beef
3  12 oz. cans of enchilada sauce  (I can never find the 12 oz., so I buy 4 10 oz. cans)
1  16 oz. can refried beans, warmed so they spread easily
1  pkg. large flour tortillas (10)
2  10 oz. pkg. shredded cheddar cheese
Garlic powder, salt, pepper to taste

1. Brown beef and drain if necessary. 
2. Add HALF of the enchilada sauce to the beef and simmer 15-20 minutes.  Add garlic powder, salt and pepper, if desired.
3. Spray or grease a 9 x 13 pan.  I've always used a glass one so it cleans up easily.
4. Spread HALF of the remaining enchilada sauce on the bottom of the pan.
5. Lay 3 tortillas on top, tearing them to conform with the bottom of the pan.
6. Spoon HALF the meat mixture on top of the tortillas and sprinkle 1/3 of the cheese over the meat.
7. Add another layer of tortillas, then spread on the warmed refried beans.
8. Spoon the rest of the meat on top of the beans and add another 1/3 portion of the cheese.  Add one more layer of tortillas and pour the remaining sauce on the top.
9. Finish with the remaining cheese.
10. Bake 30-45 minutes at 350 degrees. 
11. Let stand about 10 minutes before cutting.
12. Top with (or serve along side) taco sauce, chopped onions, chopped chili peppers, sour cream and guacamole.

I think it was one of those cold snowy days and/or my knee was bothering me, so Mr. Cottage did the grocery shopping. 

FYI, this recipe called for large flour tortillas, not extra large.  But I love Mr. Cottage and appreciated him going for me.  It's really no big deal, other than I knew we would have lots of it left over...

The original recipe calls for 12 oz. cans of enchilada sauce, but every grocery store in Michigan and Florida, all I kept finding was the 10 oz.  I'd rather have more than not enough, so that's why I buy 4 cans vs 3 cans...

After browning the ground beef and draining the grease, add HALF of the sauce to the beef...

Now's the time to add garlic powder, salt or pepper and let this simmer for 15-20 minutes...

I lightly greased my glass 9 x 13 pan and spread about HALF of the remaining enchilada sauce on the bottom of the pan...

Then I started tearing and laying tortillas on top of the sauce...

Spread HALF the meat mixture on top of the tortillas...

and add 1/3 of the cheese...

Another layer of tortilla...

Then add the refried beans.  I usually add a touch of water and then warm it slightly...

Spread the beans to cover the tortillas...

Spoon the rest of the meat on top of the beans and cover with HALF of the leftover cheese...

Add one more layer of tortillas...

Pour the remaining sauce and add the remaining cheese...

After baking for 30-45 minutes at 350 degrees, let it set about 10 minutes before cutting...

This will serve at least 8 people.  I use to make half the amount for just the two of us, but you go through just as much work.  So now I make the full amount for Mr. Cottage and I.  We eat what we can for dinner, and the rest is usually wrapped up and frozen for two other meals for us.  You may have noticed I used the mild enchilada sauce, but go for the hot, if that's what you like...

Hoping you try this and enjoy.  It's yummy!

















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