Spicy Burrito Bonanza

When you need dinner on the table fast and everyone’s hungry NOW, these burritos deliver.

Ground beef and spicy pork sausage brown together in one skillet, then simmer with chopped tomato, green onions, chili powder, and garlic powder until the flavors concentrate into a thick, saucy filling.

Refried beans go in at the end for extra body and creaminess.

Pile the filling onto warm flour tortillas, shower with Monterey Jack, add a handful of shredded lettuce, and roll them up tight.

Thirty minutes, start to finish. No excuses needed for takeout tonight.

Kitchen Tips

• Drain the meat well after browning. The combo of beef and sausage throws off a lot of grease, and draining keeps the filling from being oily.
• Warm the tortillas before filling. Cold tortillas crack when you try to fold them. A quick stint in a dry skillet or microwave makes them pliable.
• Don’t overstuff. Half a cup of filling per tortilla is the sweet spot. Overfilled burritos blow out at the seams.

Variations

• Use ground turkey and turkey sausage for a lighter version.
• Add a can of diced green chiles to the filling for extra Southwestern heat.
• Top with sour cream, guacamole, and hot sauce for the full burrito bar experience.