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Burritos Rancherosbeef, tex-mex 1 3-4 lb beef chuck roast 2 tablespoon chili powder 1 teaspoon oregano 1/4 teaspoon ground cumin 2 garlic cloves; crushed through a press 1 anaheim chile or 1 other semi-hot green chile; seeded and chopped 2 medium onions; chopped 28 oz can cut-up peeled tomatoes; undrained 30 oz can chili beans; drained 2 1/2 to 3 t. quick-mixing flour 3 tablespoon ; cold water 6 flour tortillas; warmed 1 cup cheddar cheese (4 oz); shredded 1 guacamole supreme 3/4 cup sour cream ----GUACAMOLE SUPREME---- 2 large ripe avocados 1/2 teaspoon seasoned salt 1 garlic clove; minced 1 teaspoon fresh cilantro (optional) 2 tablespoon fresh lime juice In a 6-quart Dutch oven, brown beef on both sides over high heat. Add chili powder, oregano, cumin, garlic, chile, and onions. Stir in tomatoes with their liquid. Heat to boiling; reduce heat to low and cook 2-1/2 to 3 hours, or until meat falls apart. Remove meat from cooking liquid and let stand until cool enough to handle easily. Add beans. Blend together flour and cold water and stir into liquid in pot. Heat to boiling, stirring. Reduce heat to low and simmer 5 minutes. Spoon some of meat and bean mixture down center of each tortilla. Fold in ends and roll up. Place seam side down on a plate and top with more hot meat mixture. Top with cheese, Guacamole Supreme, and sour cream. GUACAMOLE SUPREME: Mash avocados with a fork. Blend in seasoned salt, garlic, fresh cilantro if used, and 2 tablespoons fresh lime juice. Source: 365 Easy One-Dish Meals by Natalie Haughton Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
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