Burritos are delicious, filling, and oh! so adaptable. You can literally put anything inside a tortilla, roll it up, and have a great, satisfying meal. They are wonderful for meals on the run, too, since they come in their own handy, edible wrapper! Just don’t put too much salsa inside, however, or…, well…, trust me on that!
This burrito was created with a nod to Cinco de Mayo. It’s an Americanized version of “Mexican” food (though I’m fairly sure that a burrito has its origins in Mexico!) that can be spiced up or down, depending on your heat preferences. Like it hot? Throw in some jalapenos or Tabasco. Have you got more of a mild-palate? Leave the peppers out. Everything is up to you.
This recipe serves one. Adjust amounts accordingly to serve additional hungry stomachs.
1 flour tortilla
1/2 c freshly grated Jack cheese, divided
4 T sour cream, divided, plus extra as a topping
1/4 lb. ground beef, cooked
1 T chopped jalapeno pepper, or to taste
- Preheat the oven to 350 degrees F.
- Place the tortillas on a pre-warmed skillet, turning once or twice to heat it through.
- Sprinkle half the Jack cheese over the surface of the tortilla, and allow to melt.
- Spread 2T of the sour cream over the melted cheese, sprinkle cooked ground beef down the center, followed by the chopped jalapeno.
- Remove the open, “loaded” tortilla to a plate or cutting board and roll it as follows:
1. Fold the front edge over the filling.
2. Fold both sides toward the center.
3. Roll the entire “package” forward over the final, unfolded edge.
- Place the burrito back into the skillet, spread the remaining 2T sour cream over the surface of the burrito, and cover with foil.
- Bake the burrito 15 – 20 minutes, remove from the oven, and sprinkle the last bit of Jack cheese over the top.
- Enjoy now, or pop it back into the oven until the cheese melts.