Ever had one of those days where you get so busy you forget to eat? You’re running errands, cleaning the kitchen, doing your fourteenth load of laundry, changing diapers, getting sippy cups of milk and treats, taking kids to the park, kissing boo boos better, making the kids lunch, laying the kids down for naps. And then finally when you get a second to yourself to check your email or Facebook your stomach starts yelling at you… No, it’s not a tiny grumble; it’s a full on two-year old temper tantrum “FEED ME!” If you can’t tell this happens to me on a semi regular basis. I know, I know it is super bad to not eat all day, and I do usually have a bowl of cereal and a banana before the boys get up, but most days I get so involved in what my boys and I are doing that eating gets pushed, well shoved really, down to the bottom of the list.
One of these ‘Oops I didn’t eat anything today’ days happened to me last week so I decided to add a few extras to the burritos I was planning on cooking for dinner. And let me tell you it was a HUGE success! Not just the size of the burritos but the flavor was great! The original recipe called for just beef and cheese but I added a few extras and it really kicked things up a notch! By the time dinner was over I was stuffed and there were leftovers too; which hardly ever happens when I make burritos. Not only was I happily full, but so was my husband. He actually stopped after one, and he’s a professional burrito eater 😉 (Love you hunny)
So without further ado…
Recipe adapted from: Superheros in Jammies
1 lb. ground beef
1 packet taco seasoning (or 1 tbsp of this homemade taco seasoning)
1/2 cup water
1 can black beans
2 cups shredded cheese
1/2 cup taco sauce (or you can use store bought)
1 can cream of mushroom soup
1/2 cup sour cream
4 large burrito tortillas
Preheat oven to 350°
Brown ground beef and drain fat.
Add taco seasoning and water and let simmer for 5 minutes.
While taco meat is simmering, in a bowl mix together sour cream, taco sauce and cream of mushroom soup.
Spread about 1/3 of the sour cream mixture into the bottom of a 9×13 casserole dish.
Prepare the burritos by layering 2-3 spoonfuls of taco meat onto the tortilla, sprinkle with cheese then add 2-3 tbsp of Mexican rice and 2-3 tbsp black beans. Spoon over 1 tbsp of sour cream mix then roll burrito.
Cover burritos with remaining sour cream mix and cover with the rest of the cheese.
Bake for 20-25 minutes.
Serve with remaining Mexican rice and black beans.
These burritos are super filling so if you aren’t really hungry or have young kids this can easily be 6-8 servings. My husband, two boys (they are only 2yo and 14 mo) and my hungry self ate three of the four burritos and the fourth burrito was lunch for me for 2 days! You could also make these ahead of time and freeze them. All you’d have to skip is putting the sour cream mix in the burrito and on top. Top with sour cream mix and cheese just before putting in the oven.