Makes 5 burritos
5 -12 inch flour tortillas
2 cups finely shredded sharp cheddar cheese
1 package knorr mexican rice sides
1/2 lb. ground beef
1/2 Tbs. chili powder
1/2 Tbs. garlic powder
1 small can medium enchilada sauce
1 bottle hot sauce (optional..I like spice!)
Prepare rice according to box instructions. Set aside in bowl.
Heat skillet on high heat and add ground beef. Constantly stirring and breaking up the beef, when it’s about half way, add chili powder, garlic powder. Cook through. Drain off grease. Set aside in bowl.
The #1 mistake when making a burrito is overfilling it! Be frugal! If it’s too small, you can unroll and add more. That being said, add rice and beef to shell and fold in sides, enveloping the mixture in the shell. Place flap side down on a plate.
Cover the burrito with enchilada sauce OR just straight hot sauce for a spicy adventure!
Now it’s time for cheese. Don’t get nuts with your cheese either. A little actually goes a long way on a wet burrito.
And the secret to a beautiful wet burrito, place in the microwave and nuke it for about 1.5 minutes. When the cheese is completely melted, it’s done. Top with some dollops of sour cream (optional). Enjoy!