Not that long ago, we took a much needed family vacation. While we were away, a friend cared for our garden. Being a gardener himself, he had no need for our crops. He simply came and watered. The pepper plants went nuts! We came home to more peppers than we knew what to do with.
While my original recipe for Ro-Tel Burritos did not included pan-roasted peppers, with all the peppers we had, I needed to get creative. While there was definitely heat in the filling, it wasn’t so hot that you couldn’t eat it. Believe me, I’ve made a few things now with our home-grown peppers that has steam coming out your ears. My Salsa Verde is one such hot number. Speaking of which – gotta make more. My guys love it. Just as they loved these burritos.
Ro-Tel Spicy Beef and Bean Burritos
2 Jalapeno Peppers, dices (optional)
2 Cayenne Peppers, diced (optional)
2 Serrano Peppers, diced (optional)
1 lb Ground Chuck
1 can Ro-Tel Fire Roasted Tomatoes
1 can Refried Beans
8 Burrito Size Flour Tortillas
Cooking Spray as needed
1 cup Sour Cream
1 cup Mexican Cheese
Note: For real heat, use the peppers. For a spicy but not sizzling hot filling, omit the peppers.
Finely dice all the peppers. Heat a dry cast iron skillet over medium heat. Add peppers and fry until just beginning to brown.
Crumble ground beef in the skillet with the peppers. As the meat browns, break into small pieces and blend with the grilled peppers. Drain off any excess fat.
Add tomatoes and refried beans. Stir to blend. Keep warm.
Warm tortillas with a little cooking spray to make rolling easier.
Spread sour cream on each tortillas. Run a line down the center of each tortilla with the meat filling. Top with the cheese. Tuck in the ends, then roll into a tight burrito.
Grill until golden. Flip and grill other side. Serve and enjoy.