Our theme this month has been “Wraps”. We have offered two classes featuring wrapped food- Salvadoran Pupusas on October 13 and Tamales on October 27. If the popularity of those two cooking classes is any indication, our customers love wraps!
My family is no exception, and when I was a working mom with two children still at home, my Burrito recipe was one I turned to many a weeknight. It goes together fast, the kids can help with the wrapping, and you can freeze any that you do not eat.
1 1/2 pounds ground beef
2 T. Marisolio Cilantro Roasted Onion Olive Oil
1 onion, finely chopped
1 7 oz can green chile salsa
1 7 oz can diced green chiles
1 14 1/2 oz can diced or stewed tomatoes
1 17 oz can refried beans
2 dozen flour tortillas
1 cup sour cream
2 cups Cheddar cheese, shredded
Brown ground beef in Cilantro Roasted Onion Olive Oil, add diced onion and cook until onions are softened. Add salsa, green chiles, tomatoes and beans. Cook and stir for 5 minutes or until all ingredients are combined and heated through and most of the liquid has cooked away. Warm tortillas if desired and place some of the meat mixture in the center of each one. Do not over fill. Top with a dollop of sour cream and a sprinkling of grated Cheddar. Roll tortillas around filling and serve immediately. You can cover and reheat later, or wrap in foil and freeze or refrigerate. Makes 24.