Smothered Burritos

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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?

 

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Smothered Burritos

Ingredients

    For the meat mixture:
  • 2 pounds ground turkey or lean ground beef
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • juice of 1/2 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 1/2 lime
  • 1 cup shredded cheddar cheese

Instructions

  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 1/2 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.
http://kitchenmeetsgirl.com/smothered-burritos/

Have a great week!

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Comments

  1. This makes me hungry for Mexican and I haven’t had breakfast yet. I’d better get the ingredients for this today. You were the world’s most picky eater that is for sure, and you turned out okay :-) So there is hope for the Doddlebug.

  2. I’ll be happy to eat Doodle’s portion! Anything smothered in cheese and spicy is A-OK in my book!!!

  3. Nothing is better than Mexican and this looks GREAT. I’m thinking this would be good with shredded pork or chicken too….. and Monterey Jack might also work. When is your next party? I’m on the way.

  4. I will trade your picky four year old for my never stops eating 19 year old! = ) Enjoy the pickiness while he is still a cheap date. Hee hee!
    These look like amazing burrito’s!!!

  5. yum, this looks delicious! you know i love mexican food in any form, so i’ll definitely be giving this a try soon!

  6. Mouth is watering. I think this burrito looks PERFECT. Like better than any concoction I’ve gotten at Chipotle better. Like, I need this rightnow or else I’m throwing a superfantastical temper tantrum perfect. Can I marry you? My bouquet will be a bushel of cilantro.

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