Crunchy Burritos

I came up with idea of using my recipe for Mexican Beef to make burritos instead of just the ground beef and taco seasoning packet suggested in a recipe that I found in TOH magazine.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 burritos

Ingredients

• Meat mixture

• 1  lb ground beef
• 1  onion, diced (small)
• 2  teaspoons chili powder
• 1 1⁄2 teaspoons ground cumin
• 1⁄4 teaspoon ground coriander
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon cornstarch
• 1⁄3 cup water
• 16  ounces  refried beans
• 6  flour tortillas, warmed (12 inches)
• 1  cup colby-monterey jack cheese, shredded
• 4  teaspoons canola oil (or more)
•  sour cream and salsa

Directions

1. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
2. Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
3. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
4. Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.