Yield: 1 Full tummy
|1½ pounds||Ground beef|
|1 tablespoon||Chili powder|
|2 teaspoons||Garlic salt|
|24 ounces||Tomato sauce|
|3 teaspoons||Beef bouillon|
|2 tablespoons||Chili powder|
|1 teaspoon||Cayenne pepper|
MEAT AND SEASONING
SAUCE FOR BURRITOS
Brown ground beef and drain. Add seasonings and water, simmer 20 mins.
For sauce, heat tomato sauce, add seasonings, and simmer as meat simmers.
Chop up anything you'd like to add--I use cheese, refries <often we make these meatless and really spice the refries!>, lettuce, tomatoes, etc.
To assemble, buy large burrito shells. Microwave 1 min or steam on stovetop to make pliable and sticky. Fill as desired with meat, beans, cheese, etc.
<for folks who haven't folded em, I do it this way> Fold bottom of tortilla up ⅓. Fold the right side of burrito halfway in. Fold up lower left corner up just but <like a triangle> Fold in half again, turning burrito over. *they used this method, if it makes sense, at a local Mexican restaurant.
Pour mounds of sauce over burrito folded as above, heap with extra cheese and microwave for a minute, if desired to melt topping cheese.
Recipe created by Michael Mabin Posted on cooking echo by Lisa Greenwood
From: Gail Shipp Date: 05-29-96 (16:32)