As we head into the holiday season, most of us start craving and making our favorite comfort foods. Heavy, savory, delicious comfort foods. Mmmm…
However, while I’m quite a fan of the holiday carbapalooza (Can you say three kinds of potatoes AND corn AND three types of bread? I can.), my favorite comfort food is a chili and cheese-smothered burrito.
Remember my favorite little hole in the wall Mexican restaurant? The one with the chip bin and the complimentary sopaipillas and the greasy chili? Well, this burrito I love is the same one I eat there. Except, you know, made at home. And totally healthy because I use Mission’s 96% fat-free flour tortillas!
[Do not even attempt to educate me on the nutritional horrors of canned chili. I'm well aware, but I stick to my guns on this. Chili will make or break this burrito, and I'm telling you to use canned chili.]
It doesn't have to be this brand, but it does have to come from a can.
When I was growing up, my mom would sometimes let my brother or me choose what we’d eat for dinner. Now that I think about it, this may have only happened on our birthdays. To this day, my mom will often let us pick our family birthday dinner, and more often than not, I’ll pick “tacos and burritos.” It’s funny that we call it that, because my dad is the only one who doesn’t eat a burrito. Really, I guess it should be “burritos and one taco salad.”
To make burritos like my family – and our favorite Mexican restaurant – does, follow these simple instructions:
Chili & Cheese Burritos
4 medium flour tortillas (I always use Mission, and yes, using the 96% fat-free does make me feel better!)
1 can refried beans (fat-free)
1 can chili with beans (because without beans is weird)
2 cups chopped lettuce
2 cups shredded cheddar
1 lb. ground beef, browned and seasoned
Take one tortilla (warmed if it’s been in the fridge) and spread a layer of refried beans in the middle. Spoon taco meat over it and a little bit of shredded cheese. Then put as much lettuce as you’d like on it. Roll up the burrito and place it seam-side down on your plate. Spoon chili over the burrito and then sprinkle shredded cheese on top.
Nuke it in the microwave for about a minute. It helps to put waxed paper or a paper towel over it, so you don’t have to scrape chili off the top of your microwave later. Not that I’d know that from experience or anything.
Makes four burritos. Enjoy!
What’s your favorite comfort food? Does your family have any special dishes you like to eat together?
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, Foodie Friday, Grocery Cart Challenge and Food on Fridays. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.
This post is sponsored by Mission Foods, one of the largest producers of tortilla products and a dedicated supporter of Share Our Strength and its goal of ending childhood hunger in America through employee volunteerism and nationwide fundraising efforts. However, the experience and opinions are my own. For more information, you can read my Disclosure Policy.
