Title: Wet Burritos
Categories: Ethnic
Yield: 1 Servings
| 4 | | Super size flour tortillas |
| 1 1/2 | lb | Ground lean chuck |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1 | ts | Garlic powder |
| 1 | ts | Cumin |
| 2 | c | (16-oz can) refried beans |
| SAUCE:2 CUP WATER |
| 1 | c | Meat and bean mixture |
| 1 | cn | (8-oz) tomato sauce |
| 1 | | Beef bouillon cube |
| 1 | ts | Chili powder |
| 8 | oz | Colby cheese |
Brown together ground chuck, salt, pepper, garlic powder and cumin. Drain
grease and refried beans. Simmer 1 cup meat and bean mixture with water,
tomato sauce, bouillon cube and chili powder for 15 minutes. On each
tortilla, spread meat, add lettuce and tomatoes, if desired. Fold sides and
roll up. Place in oven proof dish and pour sauce over the top. Sprinkle
with cheese. Place in oven at 350 degrees until cheese melts.