BURRITO TUTORIAL

There is a first time for everything and after watching an episode of Diners Drive-ins and Dives I was inspired to make a batch of burrito’s. There were a few ingredients in the recipe I did not have in the house and since I was still in my pajamas (having a “Me” day) and after all it was the weekend. So anyhow, I thought I never really follow recipes anyhow and normally find myself adding or deleting ingredients I thought I would just wing it.

So this is what the recipe called for:

1 medium onion, diced

2 pounds ground beef

½ teaspoon ground cumin (Did not have)

¼ teaspoon chili powder (More if you like them a little hotter)

¼ teaspoon ground oregano

¼ teaspoon salt

3 (7-ounce) cans Mexican tomato sauce or enchilada sauce (Did not have so I used half a bottle of Pace Chunky Salsa)

1 (28-ounce) can refried beans (Did not have so I used a small can of Baked Beans)

¾ cup grated Cheddar, plus extra for sprinkling (I used Cheddar and Monterey Jack)

12 burrito-size flour tortillas (I only made four)

 I was going to use the Pizza sauce but in the end found that the Pace Salsa was all I needed.

I preheated the oven to 350 degrees and then in a large skillet over medium heat cooked the onions and three cloves of garlic until softened (I put garlic into just about everything I eat, it is soooo good for you!). Then added the ground beef and cooked until the beef was a little brown.  At this point you add the cumin, chili powder, oregano, and salt, and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat (This is where I used the Salsa) and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.

Meanwhile, heat the refried beans in a saucepan over medium-low heat (This is where I substituted the baked beans). Add the cheese, and stir it in until it’s melted. Remove from the heat. Then spread a small amount of beans on each tortilla.

 Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. It’s a little messy.  Repeat with the rest of the tortillas. Then I placed them into my baking dish, which fit four Burritos, and sprinkled them with the two types of cheese (you could use any type of your favorite cheese) cover with foil and bake.

I cover the dish with foil and baked in the oven for around 45 minutes.

 You can add more sauce or salsa over the top when you serve them.

And if I must say so myself they turned out incredibly delicious!

See who says you have to follow a recipe, all you have to do is just use your imagination.

Adios Amigo

Kathryn Hartwell

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