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Burritos
1 1/2 pounds lean ground beef
1 medium onion, coarsely chopped
1 (7 ounce) can green chili salsa
1 (7 ounce) can green chiles, seeded and diced
1 (14 1/2 ounce) can stewed tomatoes
1 (17 ounce) can refried beans
Salt, to taste
Freshly ground pepper, to taste
2 dozen large flour tortillas
2 cups Longhorn cheese, grated
1 cup sour cream
Preheat oven to 350 degrees F.
Brown the beef in a skillet, crumbling with a fork as it cooks. Drain off the fat. Add onion, green chile salsa, chiles, tomatoes and beans. Season with salt and pepper. Cook and stir mixture for 5 minutes or until most of the moisture has cooked away.
Place tortillas on center rack of the oven and heat until just hot, not crisp or stiff. Remove one at a time to plates and quickly place some meat mixture in the center of each one. Top with 2 tablespoons of the cheese and 1 tablespoon of sour cream. Roll tortillas around filling and serve immediately. The burritos may be cooled, wrapped in foil, and refrigerated or frozen for later use.
