1 lb ground beef
1 yellow onion, diced
4 tbsp chili powder
1 tsp salt
1 tsp cayenne pepper
2 cup water
2 tbsp cornstarch, plus 2 tablespoons water
refried beans, (1 can)
tomato paste, (1 can)
1½ lb mild cheddar cheese
flour tortillas, 10-inch
In a large skillet, over medium heat, brown the ground beef along with the diced onions. Once browned, drain the fat.
Add the cayenne pepper, salt, and the chili powder to the pot. Pour in the water and make sure that the seasoning is well mixed in and dissolved.
In a small bowl, combine the cornstarch and water, then add to the pot.
Add the refried beans and tomato paste to the pot. Keep stirring the pot until the refried beans and tomato paste have become smooth and everything is well combined.
Slowly add the shredded cheese to the pot. Keep folding the cheese in until it has all melted. Reduce the heat down to medium-low.
Let the pot simmer for about 10 minutes, stirring frequently so nothing sticks and burns on the bottom.
Run each of the tortillas under faucet to wet. Place the tortillas on a microwave safe plate and microwave them for 1 minute.
To serve, spoon about 3 to 4 tablespoons of the chili cheese sauce into the center of the warmed flour tortilla.
Pull one end up to the center to cover the sauce. Tuck the ends of the tortilla in and roll to close the burrito. Enjoy!
Sugar: 2g
:
Calcium: 654mg
Calories: 529kcal
Carbohydrates: 10g
Cholesterol: 130mg
Fat: 41g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 2g
Potassium: 413mg
Protein: 32g
Saturated Fat: 22g
Sodium: 930mg
Trans Fat: 1g
Vitamin A: 3300IU
Vitamin C: 2mg
