|Beef + Bean Burritos|
1 16 oz can Refried Beans (I used Old El Paso Traditional Refried Beans).
1 10 oz package Vigo Saffron Yellow Rice.
1 pound Ground Beef, or Chorizo, Turkey, Pork, Chicken (I used Ground Beef).
1 20 oz package Flour Tortillas (I used Goya Flour Tortillas Burritos, 8 in one package).
1 4.25 oz can Green Chiles (I used Chi-Chi's Diced Fiesta Green Chiles).
1 1.25 oz packet Taco Chipotle Seasoning Mix (I used Ortega).
1 cup Chipotle Salsa (I used Guy Fieri Chipotle Salsa).
1 cup Shredded Cheddar Cheese (I used Sargento Double Cheddar Shredded Natural Sharp & Mild Cheddar Cheese).
1 diced Tomato.
1/4 Iceberg Lettuce, chopped in thin long strips.
1 Onion, diced.
2 tablespoons Olive Oil.
2 tablespoons Vegetable Oil.
|Guy Fieri Chipotle Salsa|
Mise en place
Set up in a line on your counter space small bowls with the following: Lettuce, Tomatoes, Chiles, Salsa and Cheese. Add Sour Cream and Cilantro if you wish.
In a large pot, bring 2 1/2 cups Water to boil.
When boiling, add 2 tablespoons Olive Oil and contents of Rice.
Stir for 1 minute, reduce to low, cover and cook for 20-25 minutes.
In a skillet on medium heat, add 2 tablespoons Vegetable Oil.
When hot, add Ground Beef and Onions.
Season meat with Kosher Salt and Black Pepper.
Brown Beef, drain and return to skillet.
Add Taco Seasoning Mix and 3/4 cup Water.
Heat until thickened, stirring often.
In a small pot, heat Refried Beans on low until hot.
Take up to 4 Flour Tortillas and wrap in a moist paper towel.
Microwave on high for 45 seconds, until soft and heated.
Place warm Tortillas on a plate covered in kitchen towel until ready to serve.
To make the Tortillas, I placed Refried Beans as the first layer, followed by Rice, Beef, Lettuce, Tomatoes, Chiles, Salsa and Cheese. Tuck in the ends and roll Tortilla tightly. Add more Salsa and Cheese on top.