Tex-Mex Burritos

Can never go wrong with Tex-Mex. My husband and I love these easy burritos. A little too spicy for our kids, but just right for adults.

• Ready In: 52 mins
• Serves: 5

Ingredients

• 1  lb lean ground beef
• 1 1⁄4 cups  finely chopped peeled potatoes
• 1⁄2 cup  chopped onion
• 2  cloves garlic, minced
• 2  fresh jalapeno peppers or 2  canned jalapeno peppers, seeded and finely chopped
• 1 (15 ounce) can  spicy chili beans, undrained
• 1⁄4 teaspoon salt (or to taste)
• 1⁄8 teaspoon pepper (or to taste)
• 1⁄4-1⁄2 teaspoon ground cumin (optional)
• 10  spinach tortillas or 10  plain flour tortillas (10-inch)
• 1 -2  cup  shredded monterey jack cheese or 1 -2  cup cheddar cheese
•  salsa
•  sour cream

Directions

1. In a non-stick skillet, add ground beef, potatoes, onion, garlic, and jalapeno peppers.
2. Cook over medium-high heat for 5-7 minutes or until beef is browned and vegetables are tender; stir often; drain well.
3. Add in beans, salt, pepper, and ground cumin (if desired) to the skillet; stir to mix.
4. Bring to a boil; lower heat, and simmer for 5 minutes, stir often.
5. Spoon 1/2 cup mixture onto the center of each tortilla.
6. Sprinkle with 2 generous tablespoons of cheese.
7. Roll up burrito-style, enclosing filling and folding ends under.
8. Place burritos seam side down in a greased 13x9 inch baking dish; cover with foil.
9. Bake at 350° for 10-12 minutes or until thoroughly heated.
10. Serve with salsa and sour cream.