For those times when Chipotle and your local Mexican restaurant are too far away, I humbly offer this inadequate substitute.
- 1 cup rice
- 1 pound ground beef
- 1 packet taco seasoning
- 1 finely diced onion
- 8 10-inch tortillas
- 1 16-oz. can refried, pinto, or black beans
- 1 can diced chilies or jalapenos
- 1 1/2 cups frozen corn
- 8 ounces grated cheese (cheddar or Monterrey Jack)
Yield: 8 burritos
If you like bigger burritos, just distribute among fewer tortillas.
Burritos are also really flexible. Add or subtract whatever you want from this recipe.
- Start cooking your rice.
- Cook and drain the beef, then add the taco seasoning and water according to its directions. Add in the onion at this point, too.
- Distribute the rice, beans, meat, peppers, corn, cheese, and whatever other toppings you want among your tortillas. Roll them up and put them in a 9x13 pan or something large enough to accommodate them. Bake at 350°F for 15-20 minutes, or until everything is heated through.