Ingredients
- 2 pounds lean ground beef
- 2 large onions, finely chopped
- 1 (12-ounce) can chopped green chiles
- 4 cloves garlic, finely chopped
- 1 (15-ounce) can stewed tomatoes
- 1 teaspoon oregano
- 1 teaspoon cumin
- 10 flour tortillas
- 8 ounces Monterey Jack cheese, grated
- Salsa, sour cream, chopped cilantro as garnishes, optional
Directions
Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired
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By jcchuck_12392637
Chambersburg, 78
on November 29, 2009
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Great recipe that we now use for burritos and tacos. One reviewer did mention that it was sweet; an easy way to turn up the heat a bit is to replace the diced chiles with diced jalapenos (all or some depending on your preference. It does make a LOT, so I'd advise cooking in an electric skillet: I made a HUGE mess of my cooktop when I made it the first time in a large frying pan. For smaller families, cook the recipe as is, and split into two or three containers. Use the first for the Tex-Mex burrito, and freeze the others for a quick taco or nacho feast!
By goodearth58
Taunton, MA
on October 18, 2009
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was even better leftover.
By kimkeefer1984_1...
Noblesville, IN
on October 24, 2008
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Next time we will have shredded lettuce, guacamole, sour cream, and pico to top it off!
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