Ingredients
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1 lb ground beef
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1 onion, diced (small)
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2 teaspoons chili powder
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1 1/2 teaspoons ground cumin
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1/4 teaspoon ground coriander
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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1/2 teaspoon cornstarch
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1/3 cup water
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16 ounces refried beans
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1 cup colby-monterey jack cheese, shredded
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4 teaspoons canola oil (or more)
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6 flour tortillas, warmed (12 inches)
Instructions
- In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
- Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
- In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
- Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.