Diane Prather: Cook some tasty smothered burritos


First business this week is a correction.

Last week I was so absorbed in making sure I spelled the ingredients of "Malaysian Tomato Chicken" correctly that I misspelled Ravi Balaraman's name.

Ravi is Heidi's husband, and when she spelled his name over the phone, I heard a "b" instead of a "v" and wrote his name as "Rabi." I apologize. Look for more of Heidi Balaraman's recipes to be featured soon in this column.

I fixed this week's recipe last weekend. It comes from Betty Ann Duzik of Craig and was printed in the February 13, 1995 "Fence Post."

Betty Ann says the recipe is quick and easy to make and you can adjust the ingredients to your family's 1ikings.

The recipe doesn't specify, but I preheated the oven to 300 degrees. The filling makes about 12 burritos if you use the large floured tortillas.

"Smothered Burritos" takes 2 pounds of ground beef. Fry the ground beef with 1/2 a chopped onion (optional). Drain the grease. Then mix in 1 large can refried beans and 1 can of mild green chilies. It takes a little heating before the beans mix well.

Fill the tortillas with some of the bean-meat mixture, some sliced black olives, sour cream (optional), and a little grated cheese.

Place the filled burritos in a pan and cover with 2 small or 1 large can of Stokes Green Chili Sauce and top with 4 cups of grated cheese -- or more if you like.

I didn't cover the dish. Heat in the oven until the burritos are warm and the cheese is melted.

Since there were just two of us for meals this weekend, I cut the recipe in half and used a 13 x 9-inch casserole dish.

The "Smothered Burritos" are tasty when topped with shredded lettuce, chopped tomatoes, onions and sour cream (or whatever else you wish) just before serving.

We enjoyed the burritos. Thanks, Betty Ann.

A couple of weeks ago a reader commented about a recipe for "Upside Down Ground Beef Casserole" that was featured in an October column.

The bottom ingredient of this layered casserole is uncooked bacon, followed by uncooked ground beef, and then other vegetables. The reader said she didn't especially like the dish because it's so greasy. I don't like greasy food, either, but since we raise our own beef, there is little or no grease to drain off.

I use lean bacon and have even made the recipe without bacon. If you have tried this particular recipe and have found it to be greasy, the reader's tip might help.

She says to cook the bacon and ground beef first, drain the meat, break up the bacon and mix it in with the beef. Put the meat mixture in the bottom of the casserole dish, and then follow the rest of the directions. Thanks for the suggestion!

Send your comments and recipes to me at Box 415/ Craig 81626 or call me at 824-8809. Copyright Diane Prather, 2007. All rights reserved.

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