1 lb lean ground beef
1 medium onion, chopped
1 tbsp spicy seasoning mix **
1/2 tsp salt
8 oz tomato sauce
15 oz canned pinto beans - drained, mashe, d
8 flour tortillas, warmed - (each about 8 in
OPTIONAL
1 thinly sliced lettuce
1 chopped tomatoes
1 sliced green onions
SPICY SEASONING MIX
3 tbsp chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
3/4 tsp dried oregano leaves
1/2 tsp ground red pepper
Directions
Combine all ingredients. Cover and store in airtight container. Shake
before using to blend.
Quicker than the fast food shop! Simmer lean ground beef and Spicy
Seasoning Mix 10 minutes, then combine with convenient canned pinto
beans. Spoon into tortillas and serve with fresh vegetable
accompaniments.
Preparation time: 25 min.
1. In large nonstick skillet, brown ground beef and onion over medium
heat 8 to 10 minutes or until beef is no longer pink, breaking up
into 3/4-inch crumbles. Pour off drippings.
2. Sprinkle seasoning mix and salt over beef. Stir in tomato sauce.
Simmer 10 minutes, stirring occasionally. Stir in beans; heat through.
3. To asssemble, spoon equal amounts of beef mixture in center of each
tortilla. Add lettuce, tomatoes and green onions, if desired. Fold
bottom edge up over filling. Fold right and left sides to center,
overlapping edges.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 8 burritos
Beef & Bean Burritos Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Meat; Mexican
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into the far past, in truth as far as early Egypt, and quite possibly further than that. Having said that, in the main part, these early cook books were just very basic pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to historians are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius also describes how the Roman chefs made use of many spices and herbs, including some familiar names like bay, fennel and dill. Closer to modern times, we find two interesting cookery books which appeared in the fourteenth century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that appears on menues today, but instead accounts of the types of meals prepared by the chefs of the upper classes of the period. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy land, including spices like coriander, parsley, and basil. These new foods and spices created an explosion in books on cookery, some of which are now in private libraries. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Beef & Bean Burritos recipe.
