Baked Beef Burrito

First, preheat the oven to a high temperature of 375 degrees F (190 degrees C). Next,

place a skillet over medium heat and cook the ground beef, 1/2 cup of chopped onion, and minced garlic in the hot skillet until it reaches a brown color and crumbles apart while cooking, taking about 8 minutes; drain any excess fat. Combine the cooked meat mixture with half of the can of diced tomatoes, a dash of Worcestershire sauce, chili powder, paprika, dried oregano, 3/4 teaspoon of ground cumin, and a pinch of black pepper. Bring the mixture to a boil over medium-high heat and cook for 5 minutes, stirring constantly.

Meanwhile, warm up the refried beans in a saucepan over low heat; keep them warm throughout the process. Combine the remaining diced tomatoes, beef gravy, and enchilada sauce in another saucepan; bring to a boil.

Place tortillas on a microwave-safe plate, cover them with a damp paper towel, and heat them in the microwave until they become soft and warm, taking about 30 seconds.

Place a warmed tortilla on a work surface and spoon one-quarter of the beef mixture in a line down the center. Layer one-quarter of the bean mixture on top of the beef layer and spread one-quarter cup of Cheddar cheese over the bean layer. Fold both sides of the tortilla over the ends of the filling and roll up the tortilla to create a burrito. Place the rolled-up burrito, seam side down, into a 9x13-inch baking dish. Repeat this process with the remaining tortillas to make four burritos.

Pour the gravy sauce over the burritos in the baking dish and top with the remaining 1 cup of Cheddar cheese.

Bake the burritos in the preheated oven until the cheese has melted, taking about 15 to 20 minutes.

Finally, serve each burrito on a serving plate and spoon some of the sauce from the baking dish over it. Top each burrito with 1/4 cup of sour cream, remaining chopped onion, and chopped tomato. Finish each one off with 1/4 cup of chopped lettuce.