Burritos

6 oz. Chorizo sausage

1 lb. lean ground beef

2 cup finely chopped onion

1 clove garlic, minced

2 tsp. ground cumin

1 (8 oz.) can Ro-Tel tomatoes

1 (10 oz.) can refried beans

12 flour tortillas

1 cup shredded Monterey Jack cheese

Fresh tomato salsa (Recipe)

1 cup sour cream

Guacamole (optional)

Discard chorizo casing.  Crumble chorizo into skillet and cook on medium, stirring frequently, about 5 minutes.  Add beef and cook until no longer red.  Add onion, garlic, and cumin and cook until onion is soft, stirring frequently.  Discard any excess fat.  Puree tomatoes in blender and add to meat.  Heat to boiling, reduce to low, cover, and simmer about 15 minutes.  Uncover and cook over medium heat until most of liquid has evaporated and meat is moist and covered with sauce.  Stir in refried beans and cook until heated.

Place 1/4 to 1/2 cup meat mixture on each tortilla.  Sprinkle with cheese.  Fold in ends and roll up.  Place in a baking pan, seam side down.  Cover with foil and bake until warm.  Remove foil, put a row of salsa down the middle and sprinkle with cheese.  Bake until cheese melts.  Serve with salsa, sour cream, and guacamole.

This is my sister's recipe for great burritos.  She always takes ordinary things and makes them unusual and delicious.