Tac-urritos!

I'm loco for tacos, and especially beef burritos...so I decided to combine them to make Tac-urritos! These are so easy to make and way more flavorful and much better ingredients than what you might purchase at the local fast food place.
I make up a batch and keep it in a sealed container in the fridge. When we are in a hurry, I take a small helping and zap it in the microwave for "prisa-rápida-rápida-dinner-on-the-go".
Use your imagination with the toppings --Vuélvete loco (Go crazy).
This is a super recipe for a large group gathering or for a fast meal on a busy week night.
Enjoy :D

Tac-urritos

Beef Filling Ingredients

• 1- 2 pounds ground lean beef (I use ground sirloin or ground chuck) Note: I cook the ground meat ahead of time and refrigerate until I'm ready to whip up a batch of this or to make a taco salad!
• 1 small can of mild enchilada sauce
• 2 mini bell peppers - orange and yellow (they are so colorful and naturally sweet) - cut open and remove the pith and seeds, chop into small bits.
• 1/2 a small yellow onion or about 4 green onions (again I like the milder flavor of green onions and the added color of the green leafy parts) - peeled and chopped finely. (My family doesn't like big chunks of onion but they like the flavor that onion bring to the mix.)
• 2 tablespoons of olive oil
• 3-4 small garlic - peeled and chopped finely
• lightly salt and pepper (the enchilada sauce is quite salty)

Tortillas & Toppings:

• Low Carb - High Fiber - Whole wheat tortillas (or you can use regular flour tortillas)
• Cheddar Cheese or a Mexican Blend that is already shredded
• black olives - sliced
• jalapenos - pickled and sliced
• green onion
• baby spinach leaves
• sour cream (low fat or fat free can be used)
• Prepared guacamole (I purchase it in the produce refrigerated section of the local grocery store)
• chopped tomatoes (I use small grape tomatoes and slice them in half)
• Jarred salsa (I like the salsa with mango or pineapple, or lime and garlic)

Directions for Filling:

    

1. Over medium-high heat, in a rather large non-stick skillet, brown the ground beef and break it apart into small pieces as it cooks. Add a small amount of salt and pepper.
2. Remove from the pan and place into a bowl lined with paper towels to drain.
3. Place the skillet back over the heat and add in the olive oil and chopped bell peppers and onion. Saute for about 3 minutes. (save the garlic for later or it will scorch and become bitter tasting.)
4. Now reincorporate the cooked beef and add in the chopped garlic. Stir well for another minute.
5. Open and pour in the enchilada sauce. Stir. Reduce heat to low. COVER with a lid and let it simmer for about 15-20 minutes. Stir every 5 minutes or so. If the contents is bubbling to hard, turn the heat down further! You don't want to burn the enchilada sauce.

Toppings:

1. In a dry skillet, over medium high heat, gently brown and warm up the tortilla.
2. Place the tortilla open on a plate
3. Sprinkle the cheese, baby spinach, onion, and other desired toppings first.
4. Spoon over some of the beef filling.
5. Top with sour cream, black olives, guacamole and a little bit of salsa and jalapenos!
6. Roll it up, or just eat it with a fork (I prefer the fork method as it can get really messy, really quick).

LOCO OPTIONS!

• Purchase some crunchy corn taco shells.
• Fill them up with the beef filling and toppings.
• Add a soft flour or soft corn tortilla  to the outside of the crunchy shell, as a spill-net.
• NOTE! Before you add the tortilla, warm them in the microwave for about 15 seconds and slather the inside with butter! Oh My Dear Lord, these are heavenly!~

Happy eating!!!!!!