Crunchy Burritos

Name: Crunchy Burritos
Ingredients: Meat mixture; 1 lb ground beef; 1 onion, diced (small); 2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1/4 teaspoon ground coriander; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon cornstarch; 1/3 cup water; 16 ounces refried beans; 6 flour tortillas, warmed (12 inches); 1 cup colby-monterey jack cheese, shredded; 4 teaspoons canola oil (or more); sour cream and salsa

17 ingredients

4 steps

Ingredients

Meat mixture
1 lb ground beef
1 onion, diced (small)
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cornstarch
1/3 cup water
16 ounces refried beans
6 flour tortillas, warmed (12 inches)
1 cup colby-monterey jack cheese, shredded
4 teaspoons canola oil (or more)
sour cream and salsa

Directions

1

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
2

Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
3

In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
4

Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.