Ingredients for sauce:
Brown the burger in a cast iron pan with the onion until brown, and then stir in the seasoning. Turn the stove off and let set until you're ready to assemble the burritos.
Meanwhile, make the sauce…
Melt butter in a saucepan and add the flour. Whisk until smooth and cook on medium heat for 3-4 minutes, being careful to watch it so it doesn't burn. Add the cream, and keep whisking. As it thickens, keep adding more milk. Add the tomato paste, seasoning, and cream cheese – keep whisking it in as it melts. If this is done before you're ready to assemble, just turn your heat off and let set.
Assemble the burritos:
Bake at 350* until cheese is melted and the sauce is bubbly – it only took mine about 15 minutes.
Serve with sour cream, lettuce, and fresh salsa on top if your family likes that stuff like we do, and you could also serve it with some Spanish rice or just rice with a little cumin sprinkled in. ENJOY!
Makes two 9 x 13 or 8.5 x 11 pans, 8 tortillas each – 16 total tortillas. This creamy Mexican wet burrito recipe is a hit around here, we ate a whole pan one night, and then the next night we ate the other, but you could also pop the other one in the freezer for a quick meal on another night when you know you'll be too busy to cook!
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/creamy-mexican-wet-burrito/