Title: Beef Burritos
Categories: Mexican Beef
Yield: 8 Servings
| 2 | c | Beef; Cooked, Shredded |
| 1 | c | Refried Beans; Below |
| 8 | | Flour Tortillas; * |
| 2 | c | Lettuce; Shredded |
| 2 | c | Tomatoes; Chopped, 2 Medium |
| 1 | c | Cheddar Cheese; Shredded |
| REFRIED BEANS |
| 1/2 | c | Lard Or Vegetable Oil |
| 2 | c | Pinto Beans; Cooked |
| 2 | tb | Chile Powder |
| 1 | tb | Cumin; Ground |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
* Tortillas should be 10-inches in Diameter and warmed. Heat beef and
refried beans separately. Place about 1/4 cup of the beef on the center of
each tortilla. Spoon about 2 T of the beans onto the beef. Top with 1/4
cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end
of the tortilla up about 1 inch over filling; fold right and left sides
over folded end, overlapping. Fold down remaining end, and serve. REFRIED
BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto
beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in
remaining ingredients. Add oil to skillet if necessary; cook and stir until
smooth paste forms, about 5 minutes. Garnish with shredded cheese, if
desired.