Smothered Burritos

Filled with seasoned ground beef, rice and beans, then topped with a spicy sauce and lots of cheese, these burritos will leave you full and satisfied.

Ingredients

• Spice Blend
• 3 ½ tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons onion powder
• 2 teaspoons Mexican oregano, crushed
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon ground black pepper
• For the Meat
• 1 1/4 pound ground beef
• 1 medium onion, medium diced
• 3 cloves garlic. minced
• 3 tablespoons Spice Blend, recipe included
• 1/4 cup tomato paste
• 2 cups unsalted beef stock
• For the Spicy Gravy
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups unsalted beef stock
• 1 15 ounce can tomato sauce
• 1 teaspoon sugar
• 3 ½ tablespoons Spice Blend. recipe included
• Additional Ingredients for the Burritos
• 1 15 ounce black beans, rinsed and drained
• 1 1/2 cups prepared Cilantro Lime Rice, see notes, Mexican rice (see notes), or plain, cooked white rice
• 6 large 10-inch burrito-style tortillas
• 12 ounces Colby-jack cheese, grated

Instructions

1. For the Spice Blend:In a mixing bowl, whisk together all ingredients. Set aside For the ground beef:
2. Use a deep frying pan with a lid to cook the ground beef. Heat frying pan over medium heat; cook together the ground beef, onion and garlic, breaking up the ground beef well. When ground beef is no longer pink, remove pan from burner and drain grease.Return pan with meat mixture to the burner. Sprinkle with Spice Blend; stir well. Whisk together the tomato paste and beef stock. Pour it over the meat mixture.
3. Bring meat mixture to a simmer then cover pan, leaving lid slightly askew to allow steam to escape. Simmer, stirring occasionally, until most of the liquid has evaporated, but the meat mixture is still moist. If meat mixture becomes too dry, add a little water or additional stock. While meat is cooking, make the spicy gravy.

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