Yet Another Burrito

Given that we have a baby due (overdue), I decided to make something that would make good leftovers. Its been so long that I had anything spicy that I decided to make my sister's recipe for burritos. I think she got the recipe from her next door neighbor who is originally from Mexico. I really like this kind of burrito but they are more involved than the burritos that I typically make. This recipe makes a good sized baking pan full of 10 burritos.

Shawn's Thrice Cooked Fiesta Burritos

1 1/2 pounds of cheap beef, cut into 1/2 inch cubes
2 mild peppers, chopped (see picture)

1 onion, diced
3 cloves garlic crushed
24 oz tomato sauce
2 1/2 cans of Ro-Tel tomatoes with juice. Save the other 1/2 can for the cheese sauce
1 T chili powder
2 t cumin

Brown the beef in a big pot. Add vegetables and cook until the vegies are soft. Then add the rest of the ingredients and bring to a boil. Reduce heat, cover and simmer for approximately 3 hours, until beef shreds easily. Now comes the second cooking: remove the lid and turn up the heat. Cook, stirring occasionally. Use a spatula to crush/shred the beef as you reduce the sauce. When the sauce is reduced the beef mixture should look like this -


To assemble the burritos, use a butter knife to spread refried beans on a tortilla. Put a scoop of the meat on and a few pinches of cheese. Roll them up and put them into a baking pan with sides.


Next bake the burritos, uncovered, at 350 for 15 minutes. Meantime make the cheese sauce by melting 6 ounces of velveta mixed with 1/2 can Ro-Tel tomatoes. I do this in a plastic dish in the microwave. After burritos have cooked 15 minutes, pour cheese sauce over the top and return to oven, uncovered, for 10 more minutes. Serve on a bed of lettuce. Trust me the lettuce makes a huge difference by adding interest through contrasting textures and temperatures.