burrito soup


I went to our local grocery store Peppers today and bought some ‘smothered burritos.’ These are ground beef burritos with a creamy cheese sauce. Or at least that’s what they were when last I bought one about a year ago.

Whoever makes them now seems to have a fetish for hot peppers. Both the ground meat and the sauce were outright painful just touching my lips, in other words deadly heat and impossible to eat.

Rather than throw them away, I turned them into something more edible and a lot more enjoyable: burrito soup by smothering (pun intended) the pepper heat in a cheesy milk sauce.


This is what you need for 4 servings:

  • 2 super-hot burritos
  • To make it from scratch:
    • 2 flour tortillas, cut small
    • ½ lb. of 80% ground beef
    • hot peppers or hot pepper sauce
  • 8 oz. of button mushrooms, washed, sliced
  • ½ stick of butter
  • 2 cups milk
  • 1 cup of Mexican mix cheese
  • S&P
Pic1: burrito soup



Pic2: simmering
Pic3: ready to be served