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Beef And Bean Burrito Bake

mexican, cheese, beef - ground

1 teaspoon vegetable oil
12 ounces lean ground beef
1 onion; chopped
1 clove garlic; minced
1 sweet green pepper; chopped
1 teaspoon paprika
1/2 teaspoon (each) ground cumin and dried oregano
1/4 teaspoon pepper
1 can (19 oz) pinto or red kidney beans
1 cup salsa
8 8-inch flour tortillas
1/2 cup shredded Monterey Jack; or
1/2 cup shredded Cheddar cheese

In nonstick skillet, heat oil over medium-high heat; cook beef, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, garlic, green pepper, paprika, cumin, oregano and pepper; cook, stirring occasionally, until onion is tender, about 5 minutes. Drain and rinse beans; mash half and stir into skillet along with remaining whole beans and salsa. Bring to boil; remove from heat. Spoon about 3/4 cup of the beef mixture over bottom two-thirds of each tortilla; roll up. Place in lightly greased 13- x 9-inch (12 cup) glass baking dish. Sprinkle with cheese. (Make-ahead: Cover and refrigerate for up to 24 hours; increase baking time by 10 minutes.) Cover with foil and bake in 400°F oven for about 20 minutes or until steaming. VARIATION Beef and Bean Burritos: Instead of baking in dish, eat the burritos as soon as they are rolled up.

Contributor: Canadian Living Magazine, April, 2001

Yield: 4 servings

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