2 pounds of lean ground beef
½ cup chopped onion
½ teaspoon salt
2 teaspoons chili powder
1 clove garlic minced (opt.)
¼ tsp. red chili flakes (optional heat)
1 teaspoon ground cumin
½ teaspoon dry oregano
½ cup water
4 oz. can fire roasted green chile's
1 15 oz. can refried beans
grated sharp cheddar
tortillas (large burrito size)
Brown the ground beef & onion and drain it well (return it to the pan). Add the spices and water, stir and simmer until the water has evaporated and mixture is a little on the dry side. Take off the heat and stir in the chile's and refried beans.
Place one eighth of the mixture onto a burrito size tortilla; top with a large handful of grated sharp cheddar cheese. Roll up the burrito, tucking in the sides as you roll.
Lightly brush the top and bottom of the burrito with vegetable oil and grill like you would a sandwich (to get some color on it - not to heat it up). Cool completely and double wrap in foil and freeze.
If you are planning a cook out, these are great to put on the barbecue after the burgers are done and the charcoal is calming down. Great for those "late" guests or the ever hungry teenager scavenging for a second helping.
This recipe makes eight large burritos.
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