- 1 lb ground beef
- 1 Tbsp vegetable oil
- 1 medium onion, diced (about 1 C)
- 3 cloves garlic, minced (about 1 Tbsp)
- 1 tsp ground cumin
- 1 Tbsp chili powder
- 1 tsp salt
- 2-3 C salsa
- 6 large flour tortillas (about 10-in. diameter)
- 3 C (about 12 oz) grated sharp cheddar cheese
Cook beef in a wide skillet over high heat, breaking up the meat. Put the cooked beef on paper towels to remove fat.
Heat the vegetable oil in the same skillet over medium-high heat. Add the onion and cook, stirring often, about 5 minutes. Add garlic and cook 5 minutes more. Return beef to skillet and add seasonings and 1 cup salsa. Simmer.
Heat oven to 350°. Warm tortillas by placing them in an ungreased skillet over medium-high heat. Turn them every few seconds until they are warm through and pliable. Stack them as you finish them.
Place 1/4 cup of hamburger mixture in the center of a tortilla and spread it out toward sides but not all the way to the edge. Sprinkle with 2 to 3 tablespoons of cheese. Fold the tortilla in half, covering the hamburger mixture; fold each side in toward the center; then roll up the tortilla to seal the edges. Place the burrito, seam-side down, in a 9×13-inch baking pan. Repeat. Spread 1-2 cups salsa over the burritos and sprinkle the remaining cheese over all. Heat 20 minutes, or until cheese is bubbly. (You can refrigerate the burritos after preparing them but allow 30 to 40 minutes to heat through.) Serves 6.
Spicy smoky beef burritos: Add a chopped chipotle pepper or 1 tablespoon of chipotle pepper powder to the pan with the salsa.
Photo by: Neena Hamilton Gaynor