Recipe

Burro-ladas Recipe


BURRO-LADAS Recipe
Thank to a friend who sent me this!!!

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Ingredients
  • Burritos baked like enchiladas with sauce and cheese)
  • ----------------------------------------------------------------------------
  • SAUCE:
  • 3 - 8 oz. cans tomato sauce
  • 1 10-1/2 oz. can tomato soup
  • 1 - 16 oz. can tomatoes, chopped
  • 1-1/2 cups water
  • 2 - 1 tsp. chili powder, to taste
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 1 tsp. salt
  • --------------------------------------------------------------------------------------------------
  • FILLING:
  • 2 tbsp. oil
  • 2 lbs. ground round
  • 2 - 4 oz. cans sliced mushrooms, drained
  • 1 cup finely chopped onion
  • 3 cups grated cojack cheese
  • 12 flour tortillas

Directions
  1. For sauce, blend together all ingredients in a 2 quart saucepan
  2. over medium heat; stir and bring to a boil. Reduce to simmer,
  3. cover and continue 5 to 10 minutes. Remove from heat.
  4. For filling, heat oil in large frying pan; add ground round,
  5. onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to
  6. meat, stir and simmer 10 minutes. Remove from heat. Grease two
  7. 9x13 inch pans.
  8. Spread 1/2 cup meat mixture on bottom of each tortilla and
  9. sprinkle with about 2 tbsp. grated cheese. Roll up and place
  10. seam down in prepared pans. Place 6 in each pan with at least
  11. 1/2 inch between each burro-lada.
  12. Divide remainder of sauce and pour each half evenly over each
  13. pan; cover and bake in preheated 375 degree oven for 20 minutes.
  14. Remove cover and sprinkle remaining cheese evenly over each pan.
  15. Continue to bake uncovered 10 minutes or until bubbly. Let stand
  16. at least 5 minutes before serving. Makes 12 generous servings.
  17. Approximate preparation time: 1-1/2 to 2 hours.

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Comments


Fantastic goodeat luv this combo will print try will go in my keeper file thanks high5


Sounds great.. you have good friends!! five forks


Very good!! have to save this!


Nice one


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