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Name: Burro-Ladas
Prep time: 30 min
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: not set
Ingredients: 3 8 oz. cans Tomato sauce; 1 10 1/2 oz. can Tomato soup; 1 16 oz. can Tomatoes chopped; 1 1/2 cups Water; 2 tsp Chili powder to taste; 1 tsp Garlic powder; 1 tsp Ground cumin; 1 tsp Oregano; 1 tsp Salt; 2 tbsp Oil; 2 lbs Ground round; 2 4 oz. cans Mushrooms sliced and drained; 1 cup Finely chopped onions; 3 cups Colbyjack cheese grated; 12 Flour tortillas

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INGREDIENTS

3 8 oz. cans Tomato sauce
1 10 1/2 oz. can Tomato soup
1 16 oz. can Tomatoes ; chopped
1 1/2 cups Water
2 tsp Chili powder ; to taste
1 tsp Garlic powder
1 tsp Ground cumin
1 tsp Oregano
1 tsp Salt
2 tbsp Oil
2 lbs Ground round
2 4 oz. cans Mushrooms ; sliced and drained
1 cup Finely chopped onions
3 cups Colbyjack cheese ; grated
12 Flour tortillas

Servings

INSTRUCTIONS

For sauce, blend together the first 9 ingredients in a 2 quart saucepan over medium heat; stir and bring to a boil. Reduce to simmer, cover and continue 5 to 10 minutes, Remove from heat.

For filling, heat oil in large frying pan; add ground round, onions and mushrooms. Brown together. Add 1 1/2 cups of sauce to meat, stir and simmer 10 minutes. Remove from heat. Grease two 9x13 inch pans.

Spread 1/2 cup meat mixture on bottom of each tortilla and sprinkle with about 2 tbsp grated cheese. Roll up and place seam down in prepared pans. Place 6 in each pan with at least 1/2 inch between each burro-lada.

Divide remainder of sauce and pour each half evenly over each pan; cover and bake in preheated 375 degree oven for 20 minutes.

Remove cover and sprinkle remaining cheese evenly over each pan. Continue to bake uncovered 10 minutes or until bubbly. Let stand at least 5 minutes before serving.

NOTES

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Burro-Ladas

3 8 oz. cans Tomato sauce
1 10 1/2 oz. can Tomato soup
1 16 oz. can Tomatoes chopped
1 1/2 cups Water
2 tsp Chili powder to taste
1 tsp Garlic powder
1 tsp Ground cumin
1 tsp Oregano
1 tsp Salt
2 tbsp Oil
2 lbs Ground round
2 4 oz. cans Mushrooms sliced and drained
1 cup Finely chopped onions
3 cups Colbyjack cheese grated
12 Flour tortillas

For sauce, blend together the first 9 ingredients in a 2 quart saucepan over medium heat; stir and bring to a boil.  Reduce to simmer, cover and continue 5 to 10 minutes,  Remove from heat.

For filling, heat oil in large frying pan; add ground round, onions and mushrooms.  Brown together.  Add 1 1/2 cups of sauce to meat, stir and simmer 10 minutes.  Remove from heat.  Grease two 9x13 inch pans.

Spread 1/2 cup meat mixture on bottom of each tortilla and sprinkle with about 2 tbsp grated cheese.  Roll up and place seam down in prepared pans.  Place 6 in each pan with at least 1/2 inch between each burro-lada.

Divide remainder of sauce and pour each half evenly over each pan; cover and bake in preheated 375 degree oven for 20 minutes.

Remove cover and sprinkle remaining cheese evenly over each pan.  Continue to bake uncovered 10 minutes or until bubbly.  Let stand at least 5 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (628g)
Recipe Makes: 12 Servings

Calories: 1332
Calories from Fat: 462 (35%)

Amt Per Serving		% DV

	Total Fat 51.4g	68 %
	Saturated Fat 17.1g	85 %
	Monounsaturated Fat 22.4g
	Polyunsanturated Fat 5.8g
Cholesterol 77.8mg		24 %
Sodium 2586.3mg		89 %
Potassium 1089.7mg		29 %
Total Carbohydrate 157.6g		46 %
	Dietary Fiber 11.4g	46 %
	Sugars, other 146.2g
Protein 46.8g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1332

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