Bev's Chili Burritos .... ROCK!

As you know, we spent 14 hours on the road yesterday.

Needless to say, I got basically nothing accomplished today.

Well, I did come this close to death and being a headline in the Kingman Daily Miner this evening ... but that story will have wait.

I've been wanting to try this recipe that I found at Bev's place forever, and tonight was the night for something yummy and easy.

So, my friends ... I give you Bev's Chili Burritos :)

ENCHILADA STYLE CHILI BURROS

1 1/2 lbs ground beef (can substitute ground turkey)

1 box brown gravy mix

2 - 10 oz cans enchilada sauce

1/4 cup chopped onion

3 Tbsp cornstarch

1 cup (8 oz) shredded cheddar cheese

1 cup water

1 - 4 oz can chopped green chilis

8-10 flour tortillas, plate size

3 Tbsp water

In a large skillet brown and drain the ground beef. Add to it the gravy mix, 1 cup water, enchilada sauce, chilis, onions. Heat to boiling. Immediately reduce to low and simmer uncovered for 20 minutes.

Remove from heat. Pour mixture through strainer, separating sauce from meat mixture. Divide meat mixture between tortillas, one scoop on each. (I added alittle cheese inside as well. We love our queso around here).

Roll up tortillas, place seam side down in a 9x13 pan that has been sprayed with Pam.

Place reserved sauce in saucepan on stove. Heat over low heat. Mix cornstarch and water together, pour into sauce. Cook til sauce is thick and bubbly, stirring constantly. Pour sauce over enchiladas. Sprinkle with cheddar cheese.

Bake at 350 degrees for 20 minutes. Serve on individual plates with shredded lettuce, chopped tomatoes (use canned diced when out of season), black olives, sour cream and salsa as toppers.

Nice side dish is spanish rice, or fruit cup.



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I tried to take a picture before hand, right out of the oven.

 

But, the troops were hungry and served up while I was away from the table.

 

So, I give you ....

What's Left.

Not much.

For more great recipes, visit Fiddledeedee's Saturday Stirrings!