This is a recipe I threw together one day in attempts to replicate a dish from our favorite dinner spot in Burley, Taco Bandito. While it is not exact, I still really like it. It has a lot of good things going for it; it is so quick and easy, it freezes well, and it is a good way to use up leftovers. We usually make this right after we have tacos because we ALWAYS have leftover beans, shredded cheese, and taco meat. I like to serve this like it comes at the restaurant, with a simple shredded lettuce salad with ranch and a garnish of diced tomatoes. YUMMY!
1-2 cups taco meat (our recipe follows)
1 can refried beans
shredded cheddar cheese
1 can red enchilada sauce (more or less according to taste)
4 flour tortillas
Spray you pan with pam and preheat your oven to 375. Pour about 1/4 cup of enchilada in bottom of pan, just enough to lightly coat it. Pour 1/2 cup of enchilada sauce into your pre-made taco meat. Assemble your burritos: spread a layer of beans, followed by a thin layer of cheese, and a layer of meat mixture (I like to add about 1/2-3/4 cup of meat to each burrito. Yes that is A LOT of meat. Brandon doesn't like so much. Just assemble them to your taste.) Roll up your burritos and put them seam side down in your pan. Pour remaining enchilada sauce over the top (you may want to open a second can of sauce) Sprinkle cheese on top. Place in oven for 30 minutes.
I you want to freeze these, just make sure you cover them with plastic before you cover it with foil and place in your freezer.
1 lb ground beef
1 taco bell taco seasoning packet (you can use whatever you like, but this is usually the cheapest and we like the flavor...what with me being a taco bell fanatic!)
1 ranch dressing packet
1 Tbs minced dried onions
Add the minced onions to the hamburger when you start to brown it. Follow the directions on the pack of taco seasoning, but when you add the seasoning, add the ranch dressing packet at the same time.