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Epic Stuffed n' Soaked Burritos

Updated: May 25, 2020


I've compiled my collection of burrito recipes, from Classic Beef Burritos to Blue Buffalo Burritos. Soaking them in sauce ensures a tender and moist shell on the outside, while stuffed with plenty of goodies on the inside. It's surprisingly easy to customize your burritos so that they are perfect and unique. After following the Classic Beef Burrito below, see the other variations that we ROCK OUT from following the basic recipe and simply replacing the meat, cheese, veggies, and sauce to form an infinite variety of delicious stuffed n' soaked burritos.



For Classic Beef Burritos:

  • 1 lb. ground beef or chuck

  • One 10 oz. can red enchilada sauce

  • 3/4 cup salsa verde

  • 1-1/2 cups Cheddar cheese, shredded and divided

  • Four 10" tortillas of choice (i.e., flour, spinach, corn, etc.)


Small mixing bowl, mixing spoon, measuring spoons, large skillet, colander, measuring cups, 11" x 7" baking pan Prep: 10 minutes prep Cook: 18-25 minutes Ready: 35 minutes Serves: 4

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.

To make Classic Beef Burritos:

1. Preheat oven to 375°.

2. In a small bowl, mix the sauce (enchilada) and veggies (salsa verde).

3. In a large skillet, cook meat (beef) over medium heat; stir and cook until fully cooked about 8-10 minutes.

4. Remove meat from skillet, and drain residual fat using a colander. Transfer to bowl with sauce and veggies. Mix to combine.

5. Spoon 2 TBSN of the beef mixture across center of each tortilla; top each with 2 TBSN cheese. Leave at least 1/3 cup of sauce and at least 1/2 cup of cheese aside.

6. Fold bottom and sides of tortilla over the filling and roll it up.

7. Use cooking spray to coat the 11" x 7" baking pan.

8. Place them side by side in a greased baking pan.

9. Pour remaining sauce mixture over the top of the burritos and sprinkle with the remaining shredded cheese.

10. Bake uncovered until cheese is melted, about 10-15 minutes.



1 burrito: 624 calories, 33 g fat (15 g saturated fat), 115 mg cholesterol, 1470 mg sodium, 44 g carbohydrate (6 g sugars, 2 g fiber), 36 g protein.


Sparkling wine. Champagne. Riesling. Rose. Pinot Noir. Sauvignon Blanc.


Southwestern Chicken Fajita Burritos

Follow the basic recipe above, and replace ingredients with these alternatives:

  • Meat: 1 lb chicken tenderloin strips

  • Cheese: 1- 1/2 cups Monterey Jack cheese

  • Veggies: 3/4 cup sliced yellow onion and green/red peppers

  • Sauce: One 10 oz. can red enchilada sauce

  • Optional: Add chipotle peppers for extra spice. Remove from oven and add a TBSN of sour cream or guacamole on top, include 1/2 cup of yellow rice and black beans.

Blue Buffalo Burritos

Follow the basic recipe above, and replace ingredients with these alternatives:

  • Meat: 1 lb ground bison or buffalo

  • Cheese: 1-1/2 cup crumbled Blue cheese

  • Veggies: 3/4 cup diced onion, red/green peppers

  • Sauce: One 10 oz. can red enchilada sauce mixed

Ham & Egg Breakfast Burritos

Follow the basic recipe above, and replace ingredients with these alternatives:

  • Meat: 8 oz diced smoked ham, 8 eggs

  • Cheese: 1-1/2 cup yellow American cheese

  • Veggies: 3/4 cup cooked hash brown potatoes

  • Sauce: 10 oz Cheddar Cheese sauce

  • Optional: Remove from oven and add a TBSN of sour cream

Tex Mex Cowboy Burritos

Follow the basic recipe above, and replace ingredients with these alternatives:

  • Meat: 1 lb chopped or ground sirloin

  • Cheese: 1-1/2 cup Sharp Cheddar Cheese

  • Veggies: 3/4 cup diced onion, red/green peppers

  • Sauce: One 10 oz. can red enchilada sauce mixed with 2 TBSN Worcestershire sauce

  • Optional: Add sliced mushrooms, yellow rice and kidney beans or refried beans

Italian Lasagna Burritos

Follow the basic recipe above, and replace ingredients with these alternatives:

  • Meat: 1 lb. ground chuck or Italian sausage

  • Cheese: 1-1/2 cup mixture of Mozzarella, Parmesan cheese, and Ricotta cheese

  • Veggies: 3/4 cup chopped parsley, yellow onion, diced tomatoes

  • Sauce: 10 oz. red marinara pasta sauce

  • Other: 2 TBSN minced garlic

Smothered Cheesy Burritos

Follow the basic recipe above, and replace ingredients with these alternatives:

  • Meat: None

  • Cheese: 2 cups mixture of Cheddar, Colby, and Monterey Cheese.

  • Veggies: None

  • Sauce: Sauce: 10 oz. red marinara pasta sauce

Veggie Celebration Burritos

Follow the basic recipe above, and replace ingredients with these alternatives:

  • Meat: 1 lb. diced tofu or jackfruit

  • Cheese: 1-1/2 cup preferred Vegan-friendly shredded cheese

  • Veggies: 3/4 cup chopped onion, chopped avocado, diced tomatoes

  • Sauce: One 10 oz. can red enchilada sauce

  • Other: Top with guacamole or Vegan-friendly sour cream

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