Burritos by the pan-full
This is from my mom's collection of recipes, but gives credit to her youngest sister, Debbie, and is dated 08/20/1974. It's a GREAT make ahead recipe that will serve the whole family.
Right now, I'm working on transferring recipes over from my previous blog, but next time I make these, I'll add photos. ;)
This is just a placeholder photo, not the actual picture of the recipe
For now, please enjoy the recipe:
1 dozen flour tortillas
1 can (4 oz.) diced green chilies
1 large or 2 small cans pinto beans, drained (I'm guessing 28 oz.=large, 15 oz.=small)
1 pound ground beef
1 block mild cheddar cheese (or a package or two of pre-shredded cheese)
Garlic Salt
Pepper
Pico Pica Taco Sauce
1 large can tomato sauce with tomato bits (like pureed tomatoes, 28 oz. can)
Brown meat, drain, season with garlic salt and pepper. Mash beans with a fork
(I use a potato masher) into meat. Set aside.
Heat tomato sauce with 1 1/2 Tbsp. Pico Pica. Rinse tomato can with smidge of
water and add to sauce pan. Can add some regular tomato sauce to stretch the
sauce.
Grate the cheese (If you didn't buy already shredded).
Warm both sides of your tortilla on burner of stove until soft. Put a spoonful
of mean/meat mixture, some cheese and chilies into the warmed tortilla and roll
up. Place in a pan and repeat until all the meat mixture is used up and you
have a pan full of burritos. Sprinkle more cheese over the burritos and pour
the sauce on top. Bake at 325* for 15-20 minutes.
Serves the entire clan...mom, dad, 3 girls and 2 boys.
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