Crunchy Burritos
"I came up with idea of using my recipe for Recipe #369923 to make burritos instead of just the ground beef and taco seasoning packet suggested in a recipe that I found in TOH magazine."
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
-
Made on behalf of the Genies of Gourmet for Family Picks, ZWT5, because my husband LOVES burritos. By far, this is his favorite Mexican feed. These were good but I did spice ours up a bit because we like it full flavored and SPICY! Very yummy!!! Photo to come. (-: -
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!! -
This was really yummy. I was a bit nervous about the amount of oil and expected these to come out dripping and soggy, but they crisped right up! A nonstick pan will help immensely with the frying part. Served with salsa, sour cream and tabasco! This is a keeper, thanks for posting. -
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. -
These were very simple and the beef was very tasty considering it didn't have tomatoes mixed in it. At least I know that if I ran out of tomatoes, I can still make burritos! :) Muchas gracias! Made for TexMex/Mexico/Southwest region for ZWT5.
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RECIPE SUBMITTED BY
diner524
Trinity, 48
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