This simple recipe yields four eight-inch burritos. Serves two.
Fiddling with fresh ground beef takes time and has to be watched to make sure it is cooked thoroughly. Sometimes excess grease isn’t welcome and is difficult to remove.
Here is a rich, beefy dinner option from a can. All you need is a 12 ounce tin of canned roast beef in gravy, a couple teaspoons of packaged taco seasoning and a teaspoon of cornstarch. Place beef, seasoning and cornstarch in a small sauce pan over medium heat until reaching a light boil. It will thicken immediately when the boiling begins. Reduce heat to warm meat all the way through.
In another small pan warm a cup of refried beans with enough water to allow the mixture to be painted on the tortilla, but not too watery.
In a large, skillet, warm two tortillas at a time by rotating on the skillet. When hot, remove one at a time to a plate (you will need two plates with two burritos each).
Place half the bean mixture and half the beef mixture over two burritos. Sprinkle inside with some of the cheese, reserving a little for garnish. Repeat for next two burritos.
Feel free to chop or thinly slice a few tomatoes (optional) and add a few for toppings.
Roll everything up tightly while ingredients are still warm. Garnish with grated cheese and your favorite salsa, if desired.