Mini Tex-Mex Meatloaf Burritos
- 2 tablespoons butter, plus more for greasing pan
- 1 + 1/3 pounds ground sirloin
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 (11 ounce) can diced tomatoes & green chiles
- 2/3 cup tortilla chip crumbs (whiz tortilla chips in a food processor)
- 2 eggs, beaten
- 1 teaspoon Worcestershire
- 1 + 1/3 cups sharp cheddar cheese, shredded
- 1 teaspoon oregano, crushed between fingertips (preferably Mexican)
- 1 teaspoon chile powder
- coarse salt and fresh black pepper
- 4 (10" or 12") flour tortillas
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 ripe Hass avocado, cubed
- fresh chopped cilantro or parsley (optional)
- sour cream, for serving (optional)
- Produce
- Cilantro or parsley, fresh (1)
- Garlic (2 cloves)
- Hass avocado, ripe (1)
- Onion (1/2 cup)
- Onion, large (1)
- Oregano (1 teaspoon)
- Tomatoes & green chiles (1 (11 ounce) can)
- Meat
- Ground sirloin (1 1/3 pounds)
- Condiments
- Worcestershire (1 teaspoon)
- Cooking & Baking
- Chile powder (1 teaspoon)
- Olive oil (1 tablespoon)
- Salt and fresh black pepper, coarse (1)
- Snacks
- Tortilla chip crumbs (2/3 cup)
- Dairy
- Butter (3 tablespoons)
- Cheddar cheese, sharp (1 1/3 cups)
- Sour cream (1)
- Refrigerated
- Eggs (2)
- Other
- 4 (10" or 12") flour tortillas
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Recipe Stats
Published July 29, 2012 (6 months ago).
67 people saved this recipe.
