Prep 20 mins
Cook 0 mins
I first tried this at my Aunt Sonya's house, and my husband and I liked it so very much that we had to have the recipe. It has since become very much a favorite with us, and with his sisters (13 and 18) who spent a week with us this summer. I'm certain that this dish is not appropriately a "burrito," but alas, that's what we call it, so here it is. Sorry about the vague amount of some ingredients... but that's what I love about this recipe.
- 1 lb ground beef (or venison, if you are so fortunate)
- 1 (1 1/4 ounce) package taco seasoning
- 1 (15 ounce) can pinto beans with jalapeno peppers
- cheddar cheese
- 7 flour tortillas
- cooking oil
- Brown beef with taco seasoning. DO NOT add water to the seasoning as directed on the packet, as we have found this makes the filling much too runny.
- Drain meat.
- Mash beans or process in food processor. I sometimes remove a few of the jalapenos, but this is up to you.
- Stir together beans and seasoned beef. Stir in cheese. One lady I know uses 1 cup, while we sometimes leave it out altogether. This, again, is personal preference.
- Spoon filling into tortillas. We prefer "soft taco" sized tortillas, which will make about 7 burritos. Smaller sizes make them difficult to seal, while larger sizes tend to be "too much" for us, but they may be perfect for you! Be sure to fold in both end of the tortilla; seal shut with toothpicks.
- Heat about 3/4" cooking oil in a pan. When hot, add 2-3 burritos. When the bottom turns a deep gold, after about 3 minutes, flip over and brown other side.
- Drain on a wire rack over a paper-lined plate.