Moist burritos

 

Ingredients

For the Filling:

1 lb ground beef (or shredded chicken)

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning

¾ cup water

1 can (10 oz) Rotel tomatoes, drained

½ cup refried beans (optional, for extra moisture)

½ cup sour cream

1 cup shredded cheese (cheddar or Mexican blend)

For the Sauce:

1 can (10 oz) enchilada sauce (red or green)

½ cup heavy cream or sour cream

½ cup shredded cheese

Other Ingredients:

6 large flour tortillas

2 tbsp butter or oil (for pan-frying)

Instructions

1. Cook the Filling:

In a skillet over medium heat, cook onion and garlic until soft.

Add ground beef, cook until browned, and drain excess grease.

Stir in taco seasoning, water, and Rotel. Simmer for 5 minutes.

Mix in refried beans, sour cream, and shredded cheese. Remove from heat.

2. Assemble the Burritos:

Spoon filling onto tortillas and roll tightly.

3. Sear the Burritos: (optional, for a crispy outside and a moist inside)

Heat butter or oil in a skillet over medium heat.

Pan-fry each burrito until golden brown on both sides.

4. Make the Sauce:

Warm enchilada sauce in a saucepan, then stir in heavy cream or sour cream.

5. Serve:

Drizzle the sauce over the burritos and sprinkle with extra cheese.

Serve with guacamole, salsa, or extra sour