Marcy Dineen Medeiros

SAUCE:

• 2 tbsp cumin
• 2 tbsp chili powder
• 8 oz can tomato sauce
• 1 tsp garlic, chopped
• 1 tsp sugar
• 1 tbsp salsa (or more)
• 1/2 chopped onion
• 1/2 chopped tomato
• 1/2 chopped bell pepper

And then:

• 10 large flour tortillas
• 1 lb hamburger meat
• 1 16 oz can chili con carne
• 1 lb cheddar cheese
• 1 onion, chopped

Mix all ingredients together, add water as needed. Simmer until vegetables are cooked. Vary the strength of the cumin and chili powder according to taste.

Directions for Burrito: Cook ground beef. drain grease. Add cooked sauce and can of chili beans. Simmer for 5-10 minutes.

Take 5 tortillas and put between 2 very wet napkins in the microwave for one minute on high. This will soften up the tortillas. Do again for second set. Shred the cheddar cheese. (Large shredder).

Make the burrito:

Put a heaping spoon of the meat/bean/sauce mixture on flour tortilla. Add a handful of cheddar cheese and some onions and put on top. Roll up and put in glass pan. Leave enough cheese and onions to spread over top of burritos. If you heat in oven, heat at 375 degrees until hot, or put in microwave if in a hurry, which I always am, and heat on high for 5-10 minutes to melt cheese. Serve with salsa on the side, tortilla chips and/or guacamole.

This is a once-a-month must-serve dish. It makes 8-10 burritos and lasts for two nights. Yeah – one night without cooking!