Chili Con Carne Burritos
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Serves/Makes: 4
Ready in: 30-60 minutes
- 12 ounces ground sirloin
- 1 cup chopped onion
- 1 can (15 ounce size) diced tomatoes, undrained
- 1 ancho chili, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup minced fresh cilantro, optional
- salt and pepper, to taste
- 4 burrito-size flour tortillas, warmed as directed on package
Add the ground sirloin and onion to a large skillet over medium heat. Cook, stirring frequently, until the beef is no longer pink and the onion is soft, about 6-7 minutes. Drain off any excess grease. Add the diced tomatoes, ancho chili, chili powder, and cumin to the skillet. Increase the heat to medium high and bring to a boil. Reduce the heat to a low simmer and let cook, uncovered, until the sauce has thickened, about 20 minutes. Stir the mixture occasionally. Stir in the cilantro and season to taste with salt and pepper. Spoon some of the chili mixture down the middle of each tortilla. Roll up burrito style, sealing in the chili. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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