| 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.
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