My cousin is of Mexican heritage, and I’ve watched her make these crunchy burritos for years. The very first time I made them for my own family, they became an instant favorite meal. They’re even better warmed up the next day in the microwave. —Debi Lane, Chattanooga, Tennessee
- 1 pound ground beef
- 1 envelope taco seasoning
- 1 can (16 ounces) refried beans
- 6 flour tortillas (12 inches), warmed
- 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
- 4 teaspoons canola oil
- Sour cream and salsa
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
- Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas 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.
Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds. Yield: 6 servings.
Originally published as Tasty Burritos in Quick Cooking November/December 2005, p51
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