Super Burrito's

I found this recipe in my Better Homes and Gardens cookbook.  Since moving to the UK, I am on the lookout for simple recipes with basic ingredients that I can find over here.  This was easy and good.  I also like that you could adapt it to many different fillings.  I am going to freeze some of the individual burritos for quick lunches.

BHG.com

1 lb ground beef
1 onion, chopped
1 small green pepper chopped (omitted because I didn't have)
1 clove garlic, minced
1/4 cup water (I added more, probably 1/2 cup)
1 T chili powder
1/4 t cumin
1/4 t salt
1 cup cooked rice
1 4-oz can diced green chile peppers, drained (did not have, could add chopped jalepenos instead)
8 10" flour tortillas (mine were smaller, so the recipe made more burritos)
1 1/2 cups shredded cheese
1 cup chopped tomato
shredded lettuce, guacamole, salsa, sour cream or other sides

For filling, in a large skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain off fat. Stir in water, chili powder, cumin, and salt. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in cooked rice and chile peppers.

Meanwhile, wrap tortillas tightly in foil. Heat in a 350 degree F oven for 10 minutes to soften. (When ready to fill tortillas, remove only half of them at a time, keeping remaining tortillas warm in the oven.)  I didn't heat tortillas.

Spoon about 1/2 cup filling onto each tortilla just below the center. Top filling with cheese and tomato. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure with wooden toothpicks.

Arrange burritos on a baking sheet, seam sides down. Bake in a 350 degree F oven for 10 to 12 minutes or until heated through. Remove and discard toothpicks. Serve warm burritos on lettuce with Guacamole and, if desired, salsa.

Makes 8 burritos

Chicken or Steak Burritos: Prepare as above, except omit the ground beef. Partially freeze 1 pound skinless, boneless chicken breast halves or 1 pound beef flank steak for easier slicing. Cut chicken into thin, bite-size strips and cut beef across the grain into thin, bite-size strips. Heat 1 tablespoon cooking oil in skillet. Cook chicken or beef, onion, sweet pepper, and garlic in hot oil until desired doneness for steak or until chicken is no longer pink and onion is tender. Stir in water, chili powder, cumin, and salt. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in cooked rice and chile peppers. Continue with step 2 as above.