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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat the oven to 375 degrees F (190 degrees C). | 2. Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often. | 3. Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil. | 4. Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos. | 5. Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese. | 6. Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	pound	ground lean	530.4012	0.0	104.5842	12.1947
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato juice	1	can	diced divided	61.934	12.8604	3.0967	1.0565
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
chili powder	1 1/2	teaspoons		11.421	2.0129	0.5451	0.5783
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
bean	2	cups	refried	106.72	15.088	15.456	1.84
cumin	1/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
beef gravy	1	jar		-	-	-	-
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
flour tortilla	4			-	-	-	-
cheddar cheese	2	cups	shredded divided	-	-	-	-
cream	1	cup	sour divided	792.0	15.96	8.712	83.23200000000001
onion	1/4	cup	chopped divided	32.0	7.472	0.88	0.08
tomato	1/4	cup	chopped divided	10.35	2.295	0.54	0.09
lettuce	1	cup	chopped divided	7.15	1.2265	0.7425	0.121

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.