Sour Cream Burritos Recipe

• 2 pound lean hamburger meat
• 1 tbsp. salad oil
• 1 (16 ounce.) can tomatoes, diced
• 1 lg. onion, diced
• 3 cloves garlic, crushed
• 1 1/2 teaspoon salt
• 2 beef bouillon cubes
• 2 (4 1/2 ounce.) cans diced green chilies, liquid removed
• 1 (15 ounce.) can pinto beans, liquid removed
• 2 (10 1/2 ounce.) cans mild enchilada sauce
• 10 lg. flour tortillas
• 3 (8 ounce.) cartons lowfat sour cream
• 1 pound mild Cheddar cheese, grated

1. Preheat oven to 350 degrees.
2. In a large skillet, slowly brown meat in salad oil.
3. Stir in tomatoes, onion, garlic and salt.
4. Cover and simmer 1 hour.
5. Stir in bouillon till dissolved.
6. Fold in chilies and pinto beans.
7. Cover.
8. Simmer another 20 min.
9. Hot enchilada sauce.
10. Dip each tortilla in sauce.
11. Spoon meat mix across center of each.
12. Top generously with lowfat sour cream.
13. Fold over edges and place folded side down in baking dish.
14. Spoon remaining enchilada sauce over burritos.
15. Cover top with grated cheese.
16. Bake till cheese is melted and bubbly.
17. This recipe makes 10 servings, rich but delicious.

hamburger, salad oil, tomatoes, onion, garlic, salt, green chilies, pinto beans, enchilada sauce, flour tortillas, cartons, cheddar cheese

Taken from cookeatshare.com/recipes/sour-cream-burritos-18315 (may not work)