Sour Cream Burritos

Photo: flickr user permanently scatterbrained

Ingredients

2 pounds lean hamburger meat

1 tablespoon salad oil

1 (16 oz.) can tomatoes, diced

1 lg. onion, diced

3 cloves garlic, crushed

1 1/2 teaspoons salt

2 beef bouillon cubes

2 (4 ½ oz.) cans diced green chilies, drained

1 (15 oz.) can pinto beans, drained

2 (10 ½ oz.) cans mild enchilada sauce

10 lg. flour tortillas

3 (8 oz.) cartons sour cream

1 pound mild Cheddar cheese, grated

Preparation

Preheat oven to 350 degrees. In a large skillet, slowly brown meat in salad oil. Stir in tomatoes, onion, garlic and salt. Cover and simmer 1 hour. Stir in bouillon until dissolved. Mix in chilies and pinto beans. Cover. Simmer another 20 minutes. Warm enchilada sauce. Dip each tortilla in sauce. Spoon meat mixture across center of each. Top generously with sour cream.

Cover top with grated cheese. Bake until cheese is melted and bubbly. This recipe makes 10 servings, rich but delicious.