- 1 lb. ground beef, browned
- 1 sm. onion, diced
- 1 T chili powder
- 1 jalapeno (optional)
- 1 tomato
- 1 1/2 cps. pinto beans
- 1 pkg. shredded Mex blend or Mozzarella cheese
- Salsa roja 9 (recipe on blog) or 2 cps mild picante or salsa
- 1 pkg of medium/large tortillas
- Brown ground beef in skillet with onion. Add chili powder to hamburger once it is cooked.
- Chop jalapenos and tomatoes into small cubes.
- In a medium sauce pan mash pinto beans with a potato masher and mix with chopped tomatoes, salsa, and jalapeno.
- Add the processed bean-salsa mix to the browned ground beef and allow to simmer.
- Spread a layer of salsa in bottom of 9×13 casserole dish.
- Spoon a line of meat mix and cheese on tortilla and roll it up and place in casserole dish. Continue process until you have the dish filled with burritos (ours hold 8-9)…it depends on how much you put in the tortillas.
- Spread any remaining meat mix over the casserole. If you do not have enough to cover the entire casserole use extra salsa to coat the tops of the burritos, otherwise the tortillas get tough during the baking.
- You could also cover the casserole with aluminum foil to prevent hardening. I prefer mine uncovered so they get a little crunchy.
- Bake at 350 degrees for about 10-15 minutes, then remove and top with cheese.
- Bake an additional 5-10 minutes, until cheese is melted.
- Serve with sour cream, jalapenos, diced tomatoes, salsa, shredded lettuce, diced green onions and/or guacamole.