My family loves to cook and entertain. One person in particular is my Uncle Ken who is known for his famous chili burrow’s recipe. This dish is best described as a Mexican chili that you stuff into a flour tortilla shell like a burrito hence the name chili burrow. Combining ground beef and steak with green chilis creates a spicy yet tangy filling for a burrito! This recipe has been a family favorite for many years and trust me this recipe feeds a crowd! I hope you all will enjoy them as much as we do.
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
In a large deep skillet or dutch oven brown the ground beef, remove from the pan then brown the steak bites. Add the ground beef back to the pan and add the flour stirring until the flour is absorbed into the meats and juices. Add the chili sauce, tomato puree, green chili’s, re-fried beans, enchilada sauce, red pepper flakes, and brown sugar to the pan and mix well. Simmer on the stove for 1 hour stirring frequently to avoid sticking.
Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray. Fill the tortilla shells with chili mixture and roll up like an enchilada and place them seam side down in the pan. Top with the mozzarella cheese and bake for 10 minutes or until cheese melts. Remove from oven and allow to cool slightly. If serving immediately, top with iceberg lettuce and a spoonful of sour cream over each burrito.
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- Grass Fed Beef