| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Southwester, Meat, Lunch, Dinner, Party |
15 |
servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
cn |
Refried beans |
| 2/3 |
c |
Enchilada sauce |
| 1/4 |
c |
Water |
| 3 |
tb |
Minced onion |
| 1 1/2 |
tb |
Chili powder |
| 1 1/2 |
ts |
Garlic powder |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Dried oregano |
| 20 |
|
Flour tortillas; (7 inches) |
| 10 |
oz |
Shredded Cheddar cheese |
INSTRUCTIONS
In a large skillet, brown ground beef; drain. Add next eight
ingredients; bring to a boil. Reduce heat; cover and simmer for 20
minutes. Heat 3 to 4 tortillas in a microwave until warm, about 45
seconds. Spoon 3 to 4 tablespoons of beef mixture down side of each
tortilla. Top with 2 to 3 tablespoons cheese. Roll up. Wrap each
burrito in paper towel, then in foil. Repeat with remaining
ingredients. Refrigerate. Eat burritos cold, or remove foil and heat
paper towel-wrapped burrito in a microwave on high for about 1 minute.
NOTES : "These burritos are great either cold or reheated in a
microwave. So they're perfect for a brown bag lunch," assures Rhonda
Cliett of Barton, Texas.
Recipe by: Taste of Home
Posted to MasterCook Digest by "Brian and Claudia Nagel"
<uh_oh@pacbell.net> on Jan 16, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”