Ingredients
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2 cups pinto beans or 1 lb dry pinto beans
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2 lbs lean ground beef
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1/2 teaspoon cayenne pepper (or to taste)
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1 large onion, finely chopped (or use 2 medium onions)
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2 tablespoons minced fresh garlic
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1 -2 jalapeno pepper, seeded and finely chopped
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seasoning salt (or taste, or use white salt)
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1 -2 teaspoon coarse black pepper (or to taste)
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1 1/2-2 cups salsa (or to taste)
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1/2 cup diced chile (or to taste)
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2 cups grated monterey jack cheese (or to taste)
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1 1/2 cups grated cheddar cheese (or to taste)
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6 -10 flour tortillas
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1 small green bell pepper, seeded and chopped
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1 (1 1/4 ounce) package taco seasoning mix (my Kittencal's Taco Seasoning Mix works well for this)
Instructions
- If using dryed pinto beans, soak overnight; drain cook beans the next morning in 4 quarts fresh cold water, season with salt to taste; mash well with a fork or spoon.
- Brown the meat with cayenne pepper, onion, green bell pepper, garlic, jalapeno peppers and taco seasoning mix; drain fat, then season with seasoned or whitesalt and pepper.
- Add in chilies and salsa; stir into beans.
- Stir in grated cheeses; mix well.
- Spoon into flour tortilla, and fold.
- Wrap in foil and bake for 20 minutes at 350 degrees.
- **You can prepare these and then freeze to bake later, if you are freezing them, prepare the filling wrap in tortilla, and then freeze in foil.
- **To bake frozen just remove from freezer and bake in 350 degree oven for 45-50 minutes in foil.