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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown beef with taco seasoning. DO NOT add water to the seasoning as directed on the packet, as we have found this makes the filling much too runny. | 2. Drain meat. | 3. Mash beans or process in food processor. I sometimes remove a few of the jalapenos, but this is up to you. | 4. Stir together beans and seasoned beef. Stir in cheese. One lady I know uses 1 cup, while we sometimes leave it out altogether. This, again, is personal preference. | 5. Spoon filling into tortillas. We prefer "soft taco" sized tortillas, which will make about 7 burritos. Smaller sizes make them difficult to seal, while larger sizes tend to be "too much" for us, but they may be perfect for you! Be sure to fold in both end of the tortilla; seal shut with toothpicks. | 6. Heat about 3/4" cooking oil in a pan. When hot, add 2-3 burritos. When the bottom turns a deep gold, after about 3 minutes, flip over and brown other side. | 7. Drain on a wire rack over a paper-lined plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
taco seasoning	1	package		-	-	-	-
pinto bean jalapeno pepper	1	can		-	-	-	-
cheddar cheese				-	-	-	-
flour tortilla	7			-	-	-	-
cooking oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.