Over a Cup of Coffee: Burritos and enchiladas
A couple of weeks ago I made burritos with ground beef and refried beans, similar to the first of this week’s recipes. We hadn’t had burritos for a while so they tasted good. This week’s column features two recipes — one for burritos and the other for enchiladas.
• 1 pound ground beef
• Chopped onions, to taste
• 1 can refried beans
• 1 can chili or pinto beans
• Salt and pepper
• Garlic powder
• Chili powder
• 1 can Stokes green chili sauce with pork or chicken
• Burrito shells (tortillas)
Brown the ground beef and onions. Add beans to the meat mixture. Stir together well and add salt, pepper, garlic powder, and chili powder to taste. Heat mixture thoroughly; spoon out mixture onto burrito shells (tortillas). Roll up and place on a cookie sheet. Spread the can of green chili sauce on top of the burritos. Sprinkle with cheese and heat through.
• 2 pounds ground beef
• 1 chopped onion
• 1 can chili beans (or pinto or black beans)
• 1 package cream cheese
• 1 can green chili enchilada sauce
• Soft tortilla shells (burrito size)
Preheat oven to 375 degrees. Brown beef and onion; drain grease. Add beans and cheese. Wrap beef mixture in the shells and lay them in a 9×13-inch pan, as you would burritos. Pour the green chili sauce over the shells and bake in a 375 degree oven for 20 minutes.
I like Mexican recipes because the ingredients can be varied as desired, and you can make them mild or hot — whatever you like.
The Dog Days of Summer were on full display this past month, as a variety of concerns pushed stocks and bond yields lower. After reaching new record highs in late July, the S&P 500 Index dropped approximately three percent in August as trade concerns pressured investor sentiment around the world. Impacts of U.S.–China trade tensions reverberated throughout the economy and financial markets in recent weeks, including weakening global manufacturing data and plunging sovereign interest rates.