Missy's Wet Burritos – a delicious recipe with butter, onions, green chilies, milk, cream of celery soup, Velveeta cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In frying pan add hamburger or turkey meat 1 medium onion diced, salt, pepper, tony chacheres seasoning.
2
Cook meat and drain.
3
Set aside.
4
Cheese dip.
5
In large teflon pan melt butter and saute onions and green chilis.
6
Add evaporated milk (do not add water), cream of celery and let simmer; stirring constantly.
7
Slowly add in cubed cheese stirring constantly until all cheese is melted.
8
Add hamburger or turkey meat let cook for about 5 minutes.
9
When making tortillas remember to save some cheese dip to drizzle over top of burritos.
10
Take a baking dish and spray with pam then take a tortilla then fill with meat and cheese mixture.
11
Roll and set in pan until you have about a 1/2 -3/4 cup of cheese/meat mixture left.
12
Then drizzle the remaining cheese over the burritos.
13
Cook in oven for 30 minutes at 350 degrees.
554
kcal
Calories
40
g
Fat
6
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: ½ cup butter, 2 medium onions, diced, 1 (4 ounce) can green chilies, 1 (8 ounce) can evaporated milk, and more.
Yes, Missy's Wet Burritos falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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