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
Transcribed cooking instructions as an idea can be traced way back into ancient history, in fact as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, mostly, these old cookbooks were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During the time of the Romans a man called Apicius created a collection of scripts showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and afters, something we still use today. This early Roman chef recounts how the cooks of Roman times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and dill. Over the next few hundred years, the rich families of Europe strove to lay on the most extravagent meals, and because of this chefs and their collection of recipes could command a high salary. However, it was during the 1800s that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cooking publications are starting to become popular mostly as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Beef & Bean Burritos recipe.
