I’m not sure what it is but I’ve had little desire to cook this week. Maybe it’s because my girls are at camp and I have been at baseball every night with my son. Last night I was home but my son was out and my wife spent the evening getting her hair done. Still nothing. Father’s Day was spent on the road dropping the kids off at camp so we just picked up some ribs from the local market. I threw them on the grill with a salad. That is the most cooking I’ve done all week.
If you are lucky enough to send your kids to a good summer camp, it is well worth it. Our kids have attended Springhill christian camps for years. They have a location in Seymour, IN and Evart, MI. It is your typical summer camp with horseback riding, lake activities, and zip lines. My summer camps never had zip lines! They have a blast, in a very loving environment. They get back in a couple of days so maybe I will get my enthusiasm back for cooking. We miss them very much, but happy they can have this time away to grow and learn.
A few weeks back I made one of my kids favorites. Wet Burritos. If you have never had wet burritos you and your family are in for a treat. I cooked this for the blog and made a double batch to freeze the second batch. They freeze great.. Since I am not cooking this week, I grabbed the second batch from the freezer for dinner. Always great to have extra meals frozen and ready to go..
If you asking yourself “what the heck is a wet burritos” well it is simply a meat (I have made these with chicken, ground beef, ground turkey, shredded beef or pork) and bean burrito with a spicy gravy and cheese on top. It’s a mix between a enchilada and a burrito. Give them a try and you will never go back to a regular burritos. Don’t be scared of the long list of ingredients because they are simple to make.. This recipe makes a double batch and is made with ground turkey.
Servings:12 large burritos
Total Time: 45 min Prep Time: 20 min Cook Time: 25 min
- 3 lbs ground turkey or beef
- 3 cloves garlic, pressed
- 1 cup onion, finely chopped
- Salt and Pepper
- 1 (7 oz) can diced green chiles
- 1 tbsp Worcestershire sauce
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp paprika
- 2 tsp chili powder
- 1 tsp black pepper
- 2 (15 oz ) cans diced tomatoes, divided
- 1 (7 oz) can Herdez Ranchera sauce (optional)
- 2 (10 oz) can enchilada sauce
- 2 (18 ounce) jars Heinz fat free beef gravy
- 4 cups cheddar cheese, shredded (or you can use Mexican blend), divided
- 1 can refried beans
- 12 large flour tortillas
- Brown ground turkey or beef, onion, and garlic, With the back of wooden spoon. break up meat into very small pieces as it cooks. Season with salt and pepper.
- Drain off any fat from browning.
- Add green chiles, Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and one can of tomatoes with sauce. Simmer for 5 minutes.
- As meat simmers, heat beans in microwave with 1/4 tsp.
cumin and 1/2 cup of cheese. Stir to combine.
- In a large saucepan make the gravy by combining Herdez Ranchera sauce, enchilada sauce, beef gravy and remaining can of diced tomatoes. Heat until almost boiling.
- Preheat oven to 375 degrees F.
- Soften tortillas according to package directions.
To assemble Wet Burritos:
- Add one cup of gravy sauce to the bottom of two 13×9 baking dish.
- For each tortilla, layer 1/12 of the meat mixture, 1/4 cup of the bean mixture, and 1/4 cup of cheese.
- Fold sides of burrito in, then roll from the other sides until you have a”package”.
Place the burrito seam side down in the baking dish.
- Continue with remaining tortillas. When completed pour sauce equally over each dish and top with remaining cheese.
- Bake 15-20 minutes until cheese is melted and burritos are heated through.
Serve burritos with extra sauce and your favorite toppings.