I found this recipe looking through one of those Pillsbury magazines you buy at the check out stand of the grocery. This magazine was Make It Easy Mexican from January 1998. Yes, I said 1998! This was the one recipe that I wanted to make. Now I will pass the book on to my daughter.
When I asked Jimmy how it tasted, he gave me thumbs up since he had his mouth full!
I didn't have the 10 inch tortilla shells, but the smaller ones. I layered 5 on the bottom, put the filling and cheese on and layered 4 more on top without rolling. It was very good!
1/2 lb ground beef, or chorizo (I used ground pork)
15 oz spicy chili beans, undrained
1 tsp cumin
4 10-inch flour tortilla shells
10 oz taco flavored cheese blend (I used a 2 cup package)
1 cup mild taco sauce (I used 1/2 hot; 1/2 mild)
3/4 cup sour cream (I skipped)
1. Heat oven to 375 degrees. Spray 15 x 10 x 1 inch baking pan with non-stick cooking spray.
2. In large skillet, cook beef over medium high heat until well browned. Drain. Add chili beans and cumin; mix well.
3. Place tortillas, overlapping, down one side of the sprayed pan. Spoon mixture down center of tortillas; sprinkle with 1 1/2 cups of the cheese. Roll tortillas over meat mixture to create one large burrito, seam side down. Sp;oon taco sauce over burrito; sprinkle with remaining one cup cheese. (I added some black olives I had leftover)
4. Bake at 375 degrees for 15-20 minutes or until thoroughly heated. To serve, cut burrito into slices. Serve with sour cream.
Yield: 6 servings