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Frito Pie Burrito.

  • Author: Tonja Engen

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Ingredients

  • Chili:
  • 1 lb ground beef
  • 1 (8 oz) can tomato sauce
  • tomato sauce can of water
  • 1 tsp. all-purpose flour
  • 1 tbls. chili powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1 tsp. cumin
  • 1 can (15.5 oz) black beans, drained and rinsed
  • Pico de Gallo:
  • 2 large tomatoes, diced
  • ½ cup finely diced red onion
  • 1 jalapeño, seeds and ribs removed, minced
  • ½ cup cilantro, minced
  • juice from ½ lime
  • salt
  • Green Chili Queso:
  • 2 Tbls. butter
  • 2 cloves garlic, minced
  • 1 jalapeño, minced
  • 1 generous tablespoon cornstarch
  • 1½ cups milk
  • 4 oz cream cheese, cut into cubes
  • 8 oz sharp cheddar cheese, shredded
  • 1 (4 oz) can green chiles
  • salt and pepper
  • Burritos:
  • 4 large (12-inch) tortillas
  • 2 cups Fritos corn chips
  • sour cream
  • fresh sliced jalapenos

Instructions

  1. Make the chili:
  2. Cook the ground beef in a large skillet over medium-high heat until browned and cooked through. Add the tomato sauce, then fill the can with water and add that water. Stir in the flour, chili powder, salt, pepper, onion powder, garlic powder, cumin and drained black beans. Cook until it starts to bubble, then reduce the heat and continue to simmer until the chili is thick, 30-45 minutes.
  3. Make the Pico de Gallo:
  4. In a medium bowl, combine the tomatoes, red onion, jalapeño and cilantro. Stir in the lime juice and season to taste with salt. Set aside.
  5. Make the Queso:
  6. Melt the butter in a large saucepan. Add the garlic and jalapeño and cook until softened, 2-3 minutes. Whisk in the cornstarch. Slowly pour in the milk, whisking constantly. Bring to a boil and let cook until slightly thickened 3-5 minutes, then add in the cream cheese. Cook, whisking constantly, until the cream cheese has melted and the sauce is smooth. Slowly add in the cheddar cheese, stirring until melted. Stir in the green chiles. Keep warm.
  7. Assemble the Burritos:
  8. Working with one tortilla at a time, leaving 1½ to 2 inches of a border on each side, start layering with sour cream, jalapenos, pico de gallo, about ½ cup of Fritos, queso sauce, and then chili. Fold the edges over the filling, then wrap and roll the sides into a burrito. Serve immediately.