Super Burritos

This is a pretty simple burrito recipe, but for some reason my family really likes it. The rice is a nice touch. The recipe comes from BH&G. It says it makes 8 burritos, but I’m hard pressed to get more than 5.

1 pound lean ground beef

1 cup chopped onion

1/3 cup chopped green pepper

1 clove garlic, minced

1/4 cup water

1 tablespoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon salt

1 cup cooked rice

1 4-oz. can diced green chile peppers, drained

Chopped tomatoes, lettuce

Guacamole and salsa

1. Cook rice according to package directions. For filling, in a large skillet cook ground beef, onion, green pepper and garlic until meat is brown and onion is tender. Drain off fat. Stir in water chili powder, cumin, and salt. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in cooked rice and chile peppers.
2. Meanwhile, wrap tortillas tightly in foil. Heat in 350 oven for 10 minutes to soften. Keep the tortillas warm until you are ready to fill them. (I’ve never done this, actually, but it sounds like a good idea.)
3. Spoon about 1/2 cup filling into each tortilla just below the center. Top filling with cheese and tomato. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure with wooden toothpick.
4. Arrange burritos, seam sides down, on a baking sheet. Bake at 350 for 10 minutes. Remove toothpicks. Serve with lettuce and toppings.