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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I came up with idea of using my recipe for Mexican Beef to make burritos instead of just the ground beef and taco seasoning packet suggested in a recipe that I found in TOH magazine. Ingredients:
1 lb ground beef |
1 onion, diced (small) |
2 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
1/4 teaspoon ground coriander |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon paprika |
1/2 teaspoon cornstarch |
1/3 cup water |
16 ounces refried beans |
6 flour tortillas, warmed (12 inches) |
1 cup colby-monterey jack cheese, shredded |
4 teaspoons canola oil (or more) |
sour cream and salsa |
Directions:
1. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
2. Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
3. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
4. Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
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