Super Burrito

Since it was summer and Tyler didn't have homework in the evenings, I made him pick the recipe, see what ingredients I still needed to get at the store, and be head chef for this week. This is what we got! Turned out pretty good and was very filling. The rice makes the recipe go a lot further than a plain ground beef-based recipe would.

• 1 lb lean ground beef
• 1 cup chopped onion 
• 1/2 cup chopped green sweet pepper
• 1 clove garlic, minced
• 1/4 cup water
• 1 Tbsp medium or hot chili powder
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1 cup cooked rice
• 4 oz diced green chile peppers, drained
• 8 10-inch flour tortillas
• 1 1/2 cups (6 oz) shredded Monterey Jack or cheddar cheese
• 1 cup chopped tomato
• 2 cups shredded lettuce
• guacamole and salsa - optional

Preheat oven to 350 degrees. For filling, in a large skillet, cook ground beef, onion, pepper, and garlic until meat is brown and onion is tender. Drain off fat. Stir in water, chili powder, cumin and salt. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in cooked rice and chile peppers. 

Meanwhile, wrap the tortillas tightly in foil. Heat for 10 minutes in oven to soften. Spoon about 1/2 cup filling onto each tortilla, just below the center. Top filling with cheese and tomato. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure with wooden toothpicks. 

Arrange burritos on a baking sheet. Bake at 350 for 10-12 minutes, or until heated through. Remove and discard toothpicks. Serve warm burritos on lettuce with guacamole and salsa, if desired. 

Makes 8 burritos

Prep Time: 40 minutes

Total Time: 1 hour

Recipe from Better Homes & Gardens cookbook