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 - 1 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 sliced mushrooms, drained
1 cup finely chopped onion
3 cups grated cojack cheese
12 flour tortillas
For sauce, blend together all ingredients in a 2
over medium heat; stir and bring to a boil. Reduce
cover and continue 5 to 10 minutes. Remove from
For filling, heat oil in large frying pan; add
onions and mushrooms. Brown together. Add 1-1/2 cups
of sauce to
meat, stir and simmer 10 minutes. Remove from heat.
9x13 inch pans.
Spread 1/2 cup meat mixture on bottom of each
sprinkle with about 2 tbsp. grated cheese. Roll up
seam down in prepared pans. Place 6 in each pan with
1/2 inch between each burro-lada.
Divide remainder of sauce and pour each half evenly
pan; cover and bake in preheated 375 degree oven for 20 minutes.