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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 5 |
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Can never go wrong with Tex-Mex. My husband and I love these easy burritos. A little too spicy for our kids, but just right for adults. Ingredients:
1 lb lean ground beef |
1 1/4 cups finely chopped peeled potatoes |
1/2 cup chopped onion |
2 cloves garlic, minced |
2 fresh jalapeno peppers or 2 canned jalapeno peppers, seeded and finely chopped |
1 (15 ounce) can spicy chili beans, undrained |
1/4 teaspoon salt (or to taste) |
1/8 teaspoon pepper (or to taste) |
1/4-1/2 teaspoon ground cumin (optional) |
10 spinach tortillas or 10 plain flour tortillas (10-inch) |
1 -2 cup shredded monterey jack cheese or 1 -2 cup cheddar cheese |
salsa |
sour cream |
Directions:
1. In a non-stick skillet, add ground beef, potatoes, onion, garlic, and jalapeno peppers.
2. Cook over medium-high heat for 5-7 minutes or until beef is browned and vegetables are tender; stir often; drain well.
3. Add in beans, salt, pepper, and ground cumin (if desired) to the skillet; stir to mix.
4. Bring to a boil; lower heat, and simmer for 5 minutes, stir often.
5. Spoon 1/2 cup mixture onto the center of each tortilla.
6. Sprinkle with 2 generous tablespoons of cheese.
7. Roll up burrito-style, enclosing filling and folding ends under.
8. Place burritos seam side down in a greased 13x9 inch baking dish; cover with foil.
9. Bake at 350° for 10-12 minutes or until thoroughly heated.
10. Serve with salsa and sour cream.
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