Make Your Taste Buds Explode with THIS Epic Wet Chili Burrito!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shredded beef

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and more affordable than shredded beef.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

red chili sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomato sauce

Homemade salsa is fresher and can be made with pantry staples.

Preheat the oven to 400°F.

In a skillet over medium-high heat, cook 2 pounds of ground beef until 75% cooked.

Add diced sweet onions and cook until no pink remains in the beef, then drain.

Return the beef to the skillet and add garlic, cooking until aromatic.

Stir in 1/2 cup diced fire roasted hatch green chilies and taco seasoning, then reduce heat to medium-low.

Mix in a can of refried beans and keep warm.

In a saucepan over medium heat, combine 10 ounce can of enchilada sauce, 10 ounce can of condensed tomato soup, and 2 cans of Hormel chili, stirring until warm.

Warm 2 large flour tortillas until pliable.

Place a good amount of the meat and bean mixture into each tortilla and roll tightly.

Place the rolled burritos on oven-safe plates and cover with the sauce, ensuring the tortillas are fully covered.

Add shredded lettuce and diced tomatoes on top of the burritos, followed by layers of different cheeses: unexpected cheddar, cheddar cheese, and Chihuahua cheese.

Bake in the oven for about 10 minutes until the cheese is melted and bubbly.

Remove from the oven and top with crema and diced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens