My original thought was for an enchilada burrito but I decided I wanted to make a “smothered” burrito instead so I combined the ideas.
The meat/bean mixture was the leftover Sombrero Dip (refried beans, browned ground beef, salsa) from the SuperBowl Sunday Feast.
Topped with cooked long grain rice
then salsa
and shredded Mexican blend cheese
wrapped up and cooked on a stove top grill
Plated: Grilled burrito topped with heated enchilada sauce, shredded cheese and salsa – the burritos turned out perfectly… warm and satisfying on a cold night – Yum!
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