4-6 large tortillas

optional: diced tomatoes, avocado, guacamole, sour cream,
cilantro, pico de gallo, more salsa


PREPARATION:

1. In pan on the stove, mix the refried beans with the 1/4 cup
salsa and bring to a boil on medium heat.

2. In the meantime, mix the beef, onion, green chiles,
salsa, and oregano well and brown while breaking it up into
small pieces with a fork or wooden spoon . Drain well and
continue cooking until nicely browned (about 10 minutes total).

3. Steam the tortillas. I use a large frying pan that has an
egg poacher that fits on top (without the egg cups) and
about a half inch of water. (No - it's not designed for this.)
They only need steaming for a minute or two.

4. Assemble by placing each tortilla on a plate. Then
sprinkle shredded cheese and spread about 3 tbsp of
the refried beans. Then cover with a layer of the beef
mixture, more cheese, and a layer of the shredded
lettuce.

5. Add salsa, pico de gallo, tomatoes, avocado, sour
cream, the kitchen sink, whatever, as desired. Fold
as you would any burrito and serve.

This is the kind you pick up with your hands to eat.
Of course, you could always smother it with green
chile and eat with a fork.

Note: I always, always overstuff them, no matter how
much I try not to. The filling always looks pathetically
meager before you fold the burrito that I can't seem
to stop adding filling.

Preparation Time: 20 minutes
Makes: 4-6 burritos, depending on how much you
stuff them.

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Anita

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