borrowed from "thechef"



1 pound ground sirloin 1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper (1 small)
1 clove garlic, minced
1/4 cup water
1 tablespoon medium or hot chili powder
1/4 teaspoon ground cumin
1 cup cooked rice
1 4-ounce can diced green chile peppers, drained
8 10-inch flour tortillas
1-1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
2/3 cup chopped tomato (1 medium)
2 cups shredded lettuce
Guacamole or frozen avocado dip (guacamole), thawed
Bottled salsa (optional)


For filling, in a large skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain off fat. Stir in water, chili powder, and cumin. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in rice and chile peppers. Meanwhile, wrap tortillas tightly in foil. Heat in a 350 degree F oven for 10 minutes to soften. (When ready to fill tortillas, remove only half of them at a time, keeping remaining tortillas warm in the oven.)Spoon about 1/2 cup filling onto each tortilla just below center. Top filling with cheese and tomato. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure with wooden toothpicks. Arrange burritos on a baking sheet, seam sides down. Bake in a 350 degree F oven for 10 to 12 minutes or until heated through. Remove toothpicks. Serve warm burritos on lettuce with Guacamole and, if desired, salsa. This one has a lot of steps to it, but there awesome!



"bam this you freak" I cook with roid rage "BAM"