Ingredients:
- 1 lb ground beef, browned and seasoned with taco seasoning
- 4 cups of pintos beans, either homemade or canned
- 8 large burrito shells
- 1 jar of enchilada sauce or non-chunky salsa (for coating the burrito shells)
- 3 TBSP butter
- 3 TBSP flour
- 1 1/2-2 cups of chicken stock
- 1 cup sour cream
- LOTS of freshly shredded cheese, i use pepperjack
Directions:
I use a large baking sheet and pour in my salsa so I can then take one burrito shell at a time and coat each side in sauce before filling and rolling (see my IG reel below to watch!). After each side is coated, add in a scoop of beef, scoop of beans and a good helping of shredded cheese. Roll and place into a large, sprayed casserole dish. Repeat until all 8 shells are filled.
Now on a stovetop over medium heat, melt your butter. Once it completey melted add your flour and whisk well. Cook for 1-2 mins. Add your chicken stock in a cup at a time, whisking well. It shouldn't be super thick or super thin. Add more or less of the chicken stock accordingly. Turn off your heat and add your sour cream and whisk. Now, pour your sour cream sauce all over the top of your burritos making sure to get them completey covered. Add shredded cheese to the top and cover with foil. Bake at 375 for 20 mins, then remove your foil and bake for another 10 mins or so - until your cheese is nice and melted and bubbly. Serve these with a side of rice and enjoy!
