This is another delicious recipe of my Mom's. She was and still is an excellent cook and always had a big hot meal on the table. I didn't realize how much work she put into feeding us until I grew up and had a family of my own. This was one of my favorite meals growing up. I haven't made it in awhile just because it makes SO much but this would be great for Father's Day or Cinco de Mayo . It is quite similar to a beef enchilada. The round steak is really tender (make sure and use meat tenderizer) and gets its flavor from garlic and tomatoes. The pinto beans and diced green chilies are a perfect addition, plus a whole lot of yummy, creamy sour cream. Tonight I used smaller tortillas and halved the recipe and made them more like enchiladas. It made 10 enchiladas so you can imagine what they are like with the big tortillas. See the bottom for my notes.
Sour Cream Burritosfrom My Mom
1 head lettuce, shredded (optional)
1 tbsp vegetable oil
1 large onion, diced
1 1/2 tsp. salt
2 cans 4 1/2 oz. diced green chilies, drained
2 cans 10 1/2 oz. mild enchilada sauce
1 can 15 oz. pinto beans, drained
8-10 burrito size flour tortillas
2 1/2 lbs. round steak or 2 lbs. ground beef
1 14.5 oz can diced tomatoes
3 cloves garlic, mashed
2 beef bullion cubes
2 lbs. shredded, mild cheddar cheese
3 8 oz. cartons sour cream
Cut round steak into 1/2 in cubed and slowly brown in oil. Stir in tomatoes , onion, garlic and salt. Simmer for 1 hour. Stir in bullion cubes until dissolved. Mix in chilies and pinto beans. Cover and simmer for another 20 minutes.
Warm enchilada sauce. Dip each tortilla into sauce (very messy). Spoon meat mixure across center of tortilla. Generously top with sour cream. Overlap tortilla edges turning folded side to bottom. Put in casserole dish. Spoon remaining enchilada sauce on top. Sprinkle with cheese. Place in 350 degree oven until sour cream and cheese melt and bubble about 20-30 minutes. Remove from oven. If desired top with shredded lettuce, olives and more sour cream.
*I usually use less sour cream. Maybe 2 containers instead of 3. Also, I usually sprinkle meat tenderizer on the round steak. If you do this omit the salt because it will be too salty if you don't.*