Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Flour tortillas (med-large sized) |
| ½ pounds | Ground beef; browned, with: |
| \N \N | Taco seasoning (follow directions on seasoning pkg.) |
| 1 cup | Refried beans |
| 1 cup | Cheddar or jack cheese; shredded |
| 2 cups | Iceberg lettuce; chopped or shredded |
| ¼ cup | Green onions; chopped |
| ¼ cup | Black olives; chopped or sliced |
| ⅓ cup | Sour cream |
| ⅓ cup | Salsa |
| 1 \N | Avocado; sliced (or 1/3 cup guacamole) |
(The measurements are not at all precise -- use as much or as little as you like. Also, you can vary these ingredients as you like -- for example, omit the meat and just due vegetarian; or use a different meat; etc. ALSO...this version makes about a 2-3 foot burrito but you can use more tortillas and make as large a burrito as you need.) Soften tortillas by putting them in the microwave for 25-45 seconds.
Arrange tortillas on a sheet of aluminum foil in a 2 x 4 arrangement (4 tortillas overlapping in one row, then the other four overlapping in a row below the first four -- picture the Olympic Rings for an idea of what I'm talking about!). Begin adding your fillings, first spreading the sour cream, salsa and beans along the center of your line of tortillas, next adding the avocados, cheese, and other ingredients. Then, use the foil to help you wrap the tortillas over the fillings to create a giant burrito.
Wrap as tightly as possible, then seal the foil (you might have to use 2 sheets of foil) to hold the burrito shape. Secure with toothpicks.
Refrigerate for 1 hour or more to mold the shape. When you are ready to serve, unwrap the burrito on a large cutting board, remoing the foil but leaving the toothpicks (the shape will hold very well). Just before serving, slice into 2" wide slices. Serve with a little dipping bowl of salsa and sour cream. YUM!
Posted to KitMailbox Digest by JenPlusTwo@... on Sep 11, 1997