"For a change from sandwiches, we like burritos-something many people don't consider in a brown-bag lunch," says Rhonda Cliett of Barton, Texas. "They're good cold or easy to heat if a microwave's available."
- 1 pound ground beef
- 1 can (16 ounces) refried beans
- 2/3 cup enchilada sauce
- 1/4 cup water
- 3 tablespoons finely chopped onion
- 4-1/2 teaspoons chili powder
- 1-1/2 teaspoons garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 15 to 20 flour tortillas (8 inches)
- 1-1/2 to 2-1/2 cups shredded cheddar cheese
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- In a microwave, heat tortillas in batches until warm, about 45 seconds. Spoon 3 to 4 tablespoons of beef mixture off center on each tortilla. Sprinkle each with 2 to 3 tablespoons cheese and roll up.
- Wrap burrito in paper towel, then in foil. Repeat with remaining tortillas and filling. Refrigerate. Eat burritos cold, or remove foil and heat paper towel-wrapped burrito in a microwave on high for 30-60 seconds. Yield: 15-20 servings.
Originally published as Brown-Bag Burritos in Taste of Home October/November 1993, p54
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