1 lb lean ground beef
2 cloves garlic, pressed
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Mexican oregano
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1/2 teaspoon black pepper
1 (15 ounce) can diced tomatoes, in sauce divided
2 cups cheddar cheese, shredded (or you can use mexican blend)
4 large flour tortillas
2 cups refried beans, with
1/4 teaspoon cumin, added
1 (10 ounce) can enchilada sauce
1 (18 ounce) jar homestyle beef gravy
Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
Drain off any fat from browning.
Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
While meat is simmering, heat beans with 1/4 tsp.
cumin, and make gravy.
For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
Soften tortillas according to package directions.
Preheat oven to 375 degrees F.
On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
Fold sides of burrito in, then roll from the other sides until you have a"package".
Place seam side down in a 13x9 baking dish.
When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
Bake 15-20 minutes until cheese is melted and burritos are heated through.
Serve each burrito with extra sauce from pan spooned over the top.
Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.