Ingredients for Spicy Wet Burritos:
1 lb. lean ground beef
1 diced onion
1/4 t. cumin
1/4 t. chili powder
1 can Rotel tomatoes with chili's
1 can re fried beans
1 pound shredded sharp cheddar or pepper jack cheese
1 can enchilada sauce
8 large flour tortillas
Brown the beef and onion together and season with salt and pepper. Add the cumin, chili powder, and tomatoes with chili's and stir to combine. Cover and simmer 20 minutes or so to meld the flavors. The mixture should be thick and not at all watery.
Preheat the oven to 350 degrees F. Spray a medium baking dish with cooking spray and set aside.
Heat the re fried beans over low heat and add one half of the cheese stirring until melted.
Remove the large flour tortillas from their package and place the whole stack in the oven for one minute to warm. Remove them and spoon about two tablespoons of the bean and cheese mixture in a strip across the upper one third of the tortilla leaving a 1" margin on either side of the mixture. Place about the same amount of the meat mixture atop the beans spreading evenly.
Fold both sides of the tortilla in and fold the top down. Continue folding down until the burrito is formed. Start lining the completed burritos next to each other snugly in the prepared dish. When you have filled all of the burritos pour the enchilada sauce over the top and cover with the remaining cheese. Bake for 20-30 minutes until heated through and bubbling with melted cheese. Serve and enjoy!
I yielded 7 when I made these and two made an adult serving. This was great with a fresh tomato salad and pinto beans along side.
|I sliced the large peppers with my wavy cutter and left the small ones whole.|
Ingredients for Pickled Peppers:
Washed sliced or whole or a mixture of washed peppers
1 C. vinegar
1 quart water
1/4 C. salt
1/4 C. sugar
Using a very large kettle or cold packer, fill with enough water to cover the sealed jars 1" with water and bring to a boil while you proceed.
Wash and scald pint jars and lids and caps. Bring the vinegar, water, sugar, and salt to a boil then turn to simmer while filling the hot jars with the peppers. After filling jars pour the hot brine to cover leaving 1/2" head space. Screw on the caps and rings snuggly. Place the filled jars in the hot water bath to cover 1" and bring to a boil. Cover and process 10 minutes. Remove the hot jars to a towel covered surface and leave 24 hours. Check for seal an store/ If any jars do not seal you may process again or refrigerate and use.
|Finished pickles peppers.|
Also great with nachos! I also pack them later when they turn red and orange. They are all good!