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So, I sort of realized after I uploaded this picture that the burrito is actually so smothered that you can’t really even see that there is anything on the plate–other than some cilantro and a pants-tightening button-popping sour cream sauce, that is.

But I suppose that’s really my motto for eating Mexican food: load it all down with as much yummy stuff as you can get and just jump in.

We do that nearly once a week, and quite frankly, I’m totally fine with it.  In fact, I’m pretty much always on the countdown to our Mexican food nights.  Or at least I used to be, until Doodle starting adding stipulations to everything I made:

“No green.”

“Too spicy.”

“I don’t like that kind of cheese.”

Whaaat?

Yep, apparently this is my payback from what I put my own mother through (sorry, mom).  I’m trying to ease the frustration by reminding myself that soon he’ll be a teenager and eating me out of house and home.  Right now, I can feed him for about twenty-five cents a day because all he’ll eat is a hot-dog and a handful of grapes.

Anyway, this recipe is one of my favorites.  It’s easy to assemble, is crowd-pleasing (save 4-year old boys), and you can up the heat easily depending on your preferences.  This is one of my go-to recipes for casual entertaining, because I can assemble it early in the day and pop it in the oven just before my guests arrive.

What are your favorite recipes for easy entertaining?

 

smothered burritos 2

Smothered Burritos
 
Ingredients
For the meat mixture:
  • 2 pounds ground turkey or lean ground beef
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • juice of ½ lime
For the sour cream mixture:
  • 16 ounces sour cream (fat-free is fine)
  • 2 cans cream of chicken soup
  • 1 teaspoon dried cilantro
  • 1 teaspoon cumin
  • 4.5 ounce can green chilies, chopped
  • juice of ½ lime
  • 1 cup shredded cheddar cheese
Method
  1. In a large skillet, brown your ground turkey or beef. Drain, and season with chili powder, cumin, salt and pepper, and the juice of ½ lime. Let simmer for 15 minutes to allow flavors to combine.
  2. Meanwhile, in a large bowl, combine the ingredients, through the lime, for your sour cream mixture. Pour half of the mixture into the bottom of a 9x13 pan.
  3. Spoon the ground turkey into flour tortillas and roll up, placing seam-side down in the pan.
  4. Cover the filled tortillas with the remaining sour cream mixture and any remaining ground turkey crumbles.
  5. Top with 1 cup shredded cheese.
  6. Bake at 350 for 25 minutes.

Have a great week!