Yummy toppings included guacamole, fresh limes, salsa, chopped tomatoes, sour cream, Doritos and shredded lettuce.
Super grilled burritos
Makes 6-8 burritos and can be doubled.
For a spicier, fresh kick, sub jalapeno or serano for canned chilies.
1 pound lean ground beef
1 cup finely diced onion
1/2 cup finely diced bell pepper
1 large clove garlic, minced
1/4 cup water
1 tablespoon chili powder
1/4 teaspoon cumin
1 cup cooked rice (measure after cooking)
1 can, 4 oz. diced green chile peppers, drained
8 flour tortillas, 10” each
Ingredients toppings - pick & choose
8 oz. Mexican or cheddar cheese, shredded
In a large skillet over medium heat cook ground beef, onion, bell pepper and garlic until meat is brown and onion is tender. Drain fat.
Stir in water, chili powder and cumin. Cook about 5 minutes, until most of the water has evaporated.
Remove from heat and add cooked rice and green chiles.
Put about 1/2 cup filling in center of each tortilla, top with cheese, fold up:
Fold sides inwards, over the filling. Fold top and bottom ends over sides.
Wrap in foil, wrapped side up. Grill over medium heat with wrapped side up, until filling is warm throughout. Do not flip. Bottom will have grill marks.
Open foil carefully. Place burrito on plate, open and add toppings
Tip for making ahead
Filling, and/or assembled and foil wrapped burritos can be made a day or so ahead. Cool filling a bit if assembling burritos ahead.