Frito Pie Burritos
What you need:
For the chili:
- 1 lb. ground beef
- 1 can (8 oz.) tomato sauce
- 8 oz. water
- 1 tsp. all purpose flour
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. unsweetened cocoa powder
- 1/8 tsp. cumin
- 1 can (15.5 oz) pinto beans, drained and rinsed
For the pico de gallo:
- 2 large tomatoes, diced
- 1/2 cup diced red onion
- 1 jalapeno, seeded and minced
- 1/2 cup cilantro, chopped
- Juice of 1/2 a lime
- Salt to taste
For serving:
- Flour tortillas
- Pickled jalapenos
- Sour cream
- Fritos corn chips
- Salsa con queso
- Sour cream
Directions:
- For the chili: in a skillet over medium-high heat, cook ground beef, crumbling as it browns.
- Stir in tomato sauce and water. Then add flour, chili powder, salt, pepper, onion powder, garlic powder, cocoa powder, and cumin.
- Cook until it starts to bubble, then reduce heat and simmer for 30 to 45 minutes until thickened.
- Add beans and cook until heated through.
- For the pico de gallo: combine all ingredients and refrigerate until serving time.
- Layer tortilla with pickled jalapenos, sour cream, pico de gallo, Fritos, queso, and then chili.
- Fold in edges and wrap tightly. Serve immediately.
Recipe adapted from Taste and Tell
Posted on Fantastical Sharing of Recipes