Wet Burrito Recipe

Ingredients

• 1 lb ground beef
• 1/2 cup chopped onion
• 2 tsp minced garlic
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 4.5 oz diced green chile peppers
• 16 oz refried beans
• 8 oz tomato sauce
• 10 oz enchilada sauce
• 15 oz chili no-beans (Hormel)
• 6 flour burrito tortillas (about 12 inches)
• 2 cups shredded lettuce
• 3 cups shredded Mexican blend cheese
• Chopped green onions (for garnish)
• Any additional desired toppings

Instructions

1. Preheat the oven to 400 degrees F.
2. Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion begins to soften. 
3. Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
4. In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. 
5. Divide the beef and bean mixture into 6 portions in the pan.
6. Place a burrito sized tortilla on a plate and place 1/6 of the ground beef mixture onto the center.
7. Top with a little cheese and lettuce. Leave the lettuce out if you don't want it baked inside. You can substitute or add other veggies as well.
8. Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) making sure to overlap well so no filling can escape.
9. Repeat with the other 5 tortillas.
10. Place seam side down in two greased 9 x 13 oven safe dishes. 
11. Pour the entire saucepan of the sauce over the top of the burritos.
12. Top with the remaining cheese sprinkled over all evenly.
13. Bake in the preheated oven for 15-20 minutes until burritos are heated through and cheese is melted.
14. Top with more lettuce, tomato, sour cream and dried chives, or your choice of toppings.

Buffalo Chicken Burrito's

Grab your chicken and chop it into small pieces. I use rotisserie, canned, or even Tyson frozen chicken cooked up. I used Tyson fajita chicken. 

INGREDIENTS FOR TWO:

• 4 oz cooked chicken breast (about one cup) shredded - any chicken you want. 
• 1 Light Laughing Cow Wedges
• 1 Tbsp Franks Buffalo Hot Sauce – I cannot stress the importance here that you MUST use the Buffalo sauce not just the Franks Hot Sauce here. It’s completely different and you’ll love it more if you use Buffalo sauce!
• 1/2 tsp Hidden Valley ranch dressing seasoning powder or 1/4 tsp garlic salt- Honestly, either one. I go back and forth all the time. I found the spicy ranch packet and used it for an additional kick. 
• 2 Tbsp nonfat Greek Yogurt - used Fage lactose free non fat. 

* could add lettuce or celery or really anything else you enjoy with buffalo chicken. 

Stir it all together and microwave for about 45 seconds. Divide dip among 2 Low point/low carb tortillas fold into a burrito and crisp in heated pan with olive oil spray. 

Eat one now and enjoy the other for lunch following day. Could enjoy it with zucchini fries or simple fresh fruit salad.