Easy 1 pan dinner!
Y'all, this is another variation of my favorite dinner hack!
How to make Views Famous Baked Burritos Smothered w/ Creamy White Sauce
Hello & welcome to the Views Kitchen! Happy Sunday amigos! Today we will be showing you how to make easy baked burritos. Filled with shredded chicken and smothered with a creamy cheese sauce, Oh, Yeah! If you like wet burritos, this recipe is for you. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
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Baked Burritos Smothered w/ Creamy Green Chili Sauce-
Baked Wet Burritos Smothered w/ Red Chili Sauce -
Easy flour tortillas recipe -
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Try our new easy Chimichangas casserole-
Bake temp: 380 Degrees (F)
bake time: 15 to 20 minutes
The recipe will fill one dozen burritos
Ingredients
Oil
12 flour tortillas
Filling
2 shredded chicken breast
1 cup cooked potatoes
1/2 chopped white onion
3 garlic cloves
1 1/2 cups mix veggies
1 Tbs butter
1/2 Tbs ground cumin
1/2 Tbs chicken bouillon
1 Tsp Black pepper
Creamy Sauce
1 Tbs butter
3 cups shredded medium cheddar cheese
2 cups heavy whipping cream
1 cup warm water
1 can hatch chiles
1/2 Tbs chicken bouillon
*can of cream of chicken also taste great in this combo
Topping
1 cup mozzarella cheese
1/2 cup Mexican cheese blend
One dozen flour tortillas in 30 minutes-
1 dozen tortillas made by hand
5 dozen flour tortillas made by hand from scratch
Spinach Tortillas made by hand
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Beef Burrito Supreme Bake - Cheesy & Delicious - Homemade Cheese Sauce - Step by Step Cooking Video
Beef Buritto Bake Recipe Download out of our Vol. 2 Cookbook:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Beef Buritto recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #burittocasserole #beefburitto
Purchase Collard Valley Cooks Cookbooks:
Beef Burrito Supreme (Vol. 2 Cookbook Recipe)
Beef: 1.5 LB. BROWNED GROUND CHUCK (DRAIN BEEF)
ADD:
1 CUP HERDEZ SALSA (MEDIUM HEAT)
1 TSP. CHILI POWDER 1/4 TSP. CUMIN
1 TSP. SALT
1/4 TSP PEPPER
Cheese Sauce:
Combine:
2 CUPS SHREDDED MEXICAN BLEND CHEESE,
3/4 CUP HALF AND HALF,
1/4 CUP WATER.
Microwave on 1-minute intervals mixing with fork until creamy.
Put in liquid measuring cup for easy pour.
Onion & Peppers:
SLICE WHOLE ONION IN THIN SLICES,
SLICE WHOLE BELL PEPPER IN SLICES,
Sauté in 3 tbsp. olive oil on low heat for 10-
12 minutes. Salt and Pepper.
Beans:
2-3 CANS OF RED KIDNEY BEANS-
Put in skillet - warm. Add
2 TSP. ONION POWDER ,
1 TSP. GARLIC POWDER.
Mash with potato masher. Salt only if needed taste!
Spray 13x9 pan with cooking oil.
Layer your burritos as desired. Lay in a row along
pan. Top with salsa, sauces of your choice, and cheese
sauce. Sprinkle with shredded cheese. Bake until hot
and bubbly. Remove and plate with chopped lettuce,
tomato, sour cream, garnish with beef and onion and
ENJOY????
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Easy 1 pan dinner!
Y'all, I love this frozen burrito hack! What else would you add? #food #recipe #foodie #cooking #life #lifestyle #youtube #shorts
Layered Burrito Casserole
A layered burrito casserole is a perfect weeknight meal ready in under an hour and loaded with meat, beans, cheese, and tortilla!
INGREDIENTS NEEDED:
1 pound ground beef (500 g)
3 shallots
2 tablespoons taco seasoning
1 (15 oz) can of kidney beans
1 1/2 cup ready-made bechamel sauce
1 cup salsa
2 1/2 cups shredded cheddar cheese
4 to 6 10 flour tortillas
Printable Recipes:
Must Make Mexican Dish - Baked Burritos
Baked burritos are a must-have for any Mexican food lover. Take a flour tortilla and stuff it with your favorite ingredients like tender rice and beef, melted cheese, tangy enchilada sauce, and beans, then bake in the oven until hot and bubbling.
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Grab the full, printable recipe on my blog:
INGREDIENTS
1 pound lean ground beef
½ cup sweet yellow onion, finely diced
1 tablespoon garlic, fresh minced
1 ounce taco seasoning (or use our homemade taco seasoning)
⅔ cup water
⅔ cup red enchilada sauce
6 large flour tortillas
4 cups fiesta blend shredded cheese, divided into 3 cups and 1 cup
2 cups cooked long-grain white rice
15.25 ounces black beans, drained and rinsed
¾ cup fresh pico de gallo
4 tablespoon fresh cilantro, chopped (divided into 3 tablespoons and 1 tablespoon)
INSTRUCTIONS
Preheat the oven to 375°F.
Using a 4 to 5-quart heavy-bottomed saucepan, over medium-high heat, brown the ground beef, onion, and fresh garlic, stirring frequently. Cook for 5 to 7 minutes, or until the ground beef is cooked through and no longer pink.
Reduce the heat to medium-low. Add the taco seasoning and water.
Simmer for 5 minutes and remove from the heat.
Spray a 9×13-inch baking dish with nonstick spray. Set it aside.
Warm your tortillas in the microwave for about 15 seconds. You can wrap them in a damp dishtowel before putting them in the microwave. This will keep them moist and they are then more pliable to roll.
Lay out 1 burrito shell.
Sprinkle ¼ cup of the shredded cheese measuring about 3 inches long.
Spread ⅓ cup of the cooked rice on top of the cheese.
Layer ¼ cup of the black beans on top of the rice.
Layer 2 tablespoons of the fresh pico de gallo.
Sprinkle 1 teaspoon of chopped cilantro over the pico de gallo.
Layer ⅓ cup of the meat mixture on top of the beans.
Layer ¼ cup of shredded cheese on top of the meat mixture.
Lightly press down on the layers of filling, pressing in on all sides to make it compact. This will make for easier folding.
First, fold the bottom of the tortilla up and a little over the rectangle of meat filling, tucking it barely under the filling.
Next, gently fold over the right side of the tortilla while holding the first fold in place. Then fold the opposite side over gently. Keep your hands on the folds at all times, holding them in place.
Next, gently and slowly roll toward the top while using your fingers to keep both sides folded in. You can adjust the folds as you roll to the top. (The sides will try to spread out, so be patient) Place the finished burrito into the prepared pan. Repeat for the remaining tortillas.
Drizzle the enchilada sauce over the center of the burritos.
Sprinkle it with the remaining cheese. Bake for 20 to 25 minutes.
Sprinkle with the remaining chopped cilantro and serve immediately.
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