For those times when Chipotle and your local Mexican restaurant are too far away, I humbly offer this inadequate substitute.
- 1 cup rice
- 1 lb 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
- 1½ cups frozen corn
- 8 oz 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.
You can also use turkey instead of beef. Or don't. I'm not your mom.
- 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.