Subj : 100 Easy Dinners - 63
To   : All
From : Dave Drum
Date : Thu Dec 05 2024 07:33 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Easy Burritos
Categories: Beef, Vegetables, Chilies, Citrus, Cheese
     Yield: 6 servings

     1 lb Ground beef
     1 md Yellow or white onion,
          - fine chopped
 1 1/2 ts Ground cumin
   1/2 ts Smoked paprika, chipotle or
          - ancho chile powder
   1/2 ts Dried oregano
    15 oz Can black or pinto beans
     1 lg Tomato; coarse chopped
     2 ts Lime juice or apple cider
          - vinegar
          Hot sauce; for drizzling
          - (opt)
     6    Burrito-size (10") flour
          - tortillas
     8 oz Shredded Monterey Jack or
          - Mexican blend cheese

 In a large skillet, press the beef into an even layer to
 fill the skillet. Sprinkle with the onion. Cook over
 medium-high, undisturbed, until the meat is deeply
 browned underneath, 6 to 8 minutes. Sprinkle with the
 cumin, smoked paprika and oregano, and season with salt
 and pepper. Break up the beef into small pieces, then
 cook, stirring occasionally, until the onion is softened
 and the spices are fragrant, 2 to 4 minutes.

 Add the beans, including the liquid, and the tomato and
 simmer, stirring and scraping up browned bits, until the
 liquid has evaporated and the mixture starts to sizzle,
 8 to 10 minutes. Turn off the heat, stir in the lime
 juice and season with salt and pepper.

 Arrange the tortillas on a clean work surface. Sprinkle
 half the cheese across the center of the tortillas, left
 to right, leaving a 1" border. Top each with 2/3 cup of
 othe beef-bean mixture, followed by the remaining cheese
 Drizzle on hot sauce, if using. Fold the tortilla’s
 short sides over the filling, then fold the bottom of
 the tortilla snugly over the filling. Tightly roll away
 from you until the burrito is sealed. Repeat with the
 other tortillas.

 When ready to eat, in a nonstick skillet over medium,
 place the burritos seam side down. Cook, turning
 occasionally, until golden all over, 3 to 5 minutes.
 Serve with desired toppings.

 TIP: To make ahead, prepare through Step 3. Let cool
 slightly, then wrap in aluminum foil. Refrigerate for up
 to 24 hours or freeze for up to 3 months. To reheat,
 remove the foil and wrap the burrito in a damp paper
 towel. Microwave, seam side down, until warm, 1 to 4
 minutes. Remove the towel and continue to Step 4.

 By: Ali Slagle

 Yield: 6 burritos

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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