Beef and Bean Burritos

by Lisa Samboni

Servings: 4 servings

INGREDIENTS

1 lb. ground beef
1/2 cup chopped onion
1 can jalapeno or plain bean dip
1/8 tsp. pepper, optional
2 cups shredded cheddar or Mexican blend cheese, divided
1-1/2 cups milk
1 can (10 oz.) enchilada sauce
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
1 can (4 oz.) sliced black olives, drained
1 pkg. 10-inch flour tortillas
1 lg. tomato, chopped (optional)
Sour cream, for garnish

INSTRUCTIONS

Brown hamburger and onion; drain fat. Add bean dip, pepper, 1 cup cheese. Mix and set aside. In a saucepan, heat milk, enchilada sauce, flour, salt and paprika. Blend well. Warm tortillas slightly if they are not pliable enough. Put about 1/3 cup of meat mixture and 1 tbsp. tomato on each tortilla and roll up. Place in a 9x13 pan sprayed with Pam. Pour sauce over enchiladas. Cover with remaining 1 cup cheese and the olives. Bake at 350°F for 30 minutes until bubbly. Serve with sour cream.

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Tagged: burritos, mexican add tags