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Ingredients
1 Pound ground beef
1/2 Cup chopped onion
1 Garlic clove, minced
1/2 Teaspoon cumin
1/4 Teaspoon salt
1/4 Teaspoon pepper
1 (4 1/2 oz) Can diced green chile peppers
1 (16 oz) Can refried beans
1 (7 oz) Can tomato sauce
1 (10 oz) Can red enchilada sauce
1 (15 oz) Chili no-beans
6 (12") Burrito size flour tortillas
2 Cups shredded lettuce
1 Cup chopped tomatoes
2 Cups shredded Mexican blend cheese
Dried chives for garnish
Instructions
Preheat the oven to 400�F.
Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion is translucent. Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended, turn off heat, but keep warm.
In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm.
Place a burrito sized tortilla on a plate and place about a 1/2 cup of the ground beef mixture onto the center. I divide the beef mixture into six equal portions. Top with a little cheese and lettuce.
Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) and place seam side down in greased 9" x 13" oven safe dish.
Pour the entire saucepan of the sauce over the top, cover the top with cheese.
Bake in the preheated oven for 20 minutes until burritos are heated through and cheese is melted. Top with more lettuce, tomato, sour cream and dried chives.