Crunchy Burritos
photo by A Good Thing
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
6 burritos
- Serves:
- 6
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
- 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.
- 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.
- In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
- 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.
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Reviews
-
BF and I had these for dinner last night and enjoyed them immensely! The tortilla was nice and crunchy and the cheese melted through the filling....yum....tasted just like my favorite restaurant chimichanga. The beef mixture could certainly be used for any number of things; tacos, nachos, enchiladas, etc.....very nice Tex-Mex flavor! May add some diced jalapenos to the meat filling next time just to add a little heat. I used ground sirloin and minced fresh garlic in with the onions and beef (rather than the garlic powder which I did not have on hand). Served with sour cream and salsa. Thanks for a new addition to my Tex-Mex favorites!!
-
These were simple and very good. I really liked the 'crunchy' part of this burrito - it reminded me of a chimichanga. I used a Mexican 4-blend cheese (cheddar, asadero, montery jack, and queso quesadilla) and topped it with salsa, sour cream and guacamole. Gracias diner for another great meal. Made for ZWT5 2009.
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RECIPE SUBMITTED BY
diner524
Trinity, 48
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