Beef Burritos

This is an easy meal to make early in the day. . .and refrigerate. . .or wrap separately and freeze to have individual servings to heat up later. I buy Uncle Bens Spanish Rice to serve with the burritos. . .I quickly pop it in the microwave while I am shredding lettuce and grating a bit of cheese. I also prefer sun dried tomato tortilla shells. . but you can use whatever you like.

Beef Burritos. . .makes 12 large burritos

• 2 pounds lean ground beef
• 1 large yellow onion .. chopped
• 1 large sweet pepper. . chopped
• 2 cloves garlic minced
• 3 tablespoons chili powder
• 1 teaspoon cumin
• 1 small can green chili peppers
• 2 cans beans in tomato sauce
• hot pepper sauce to taste
• 12 large tortilla shells
• 1 can refried beans
• grated cheddar or monterey jack cheese
• shredded lettuce
• chopped red onion
• salsa
• sour cream
• guacamole

1. In a large fry pan. . .brown the ground beef and add the onion, sweet pepper, garlic until the beef is browned and the onion and peppers tender.
2. Add seasonings and green chili peppers.
3. Simmer for 10 minutes.
4. Add the beans in tomato sauce.
5. Heat the tortillas slightly in the oven in foil.
6. Divide the refried bean evenly between the shells. . and spread around the center to make a bed for the beef sauce.
7. Using a ladle. . .divide the beef sauce between the shells.
8. Sprinkle a little cheese on each one.
9. Fold the sides in and then roll together.
10. Spray a 9 X 13 pan with Pam. . .and lay the burritos in the pan seam side down.
11. Sprinkle with cheese.
12. Bake at 350 for 25 minutes.
13. Shred lettuce, and red onion and bell pepper to serve with the burritos. . and accompany with salsa, guacamole and sour cream.

If you want to bake them all. . you'll need more than one pan. I pan the ones I want to bake. .and wrap the remaining in plastic wrap and put them all in a ziploc freezer bag. When you want to serve them.. . .either thaw to bake or pop them in the microwave for a quick meal.