Instructions: Burritos are really easy to make and with a little experimentation, you can make chili-cheese burritos for your boyfriend that are better than Taco Bells. I like Taco Bell food when Im out and want a quick lunch, but their fare does not compare to what I can make myself. My daughter used to work at a Taco Bell, so I learned a few insiders tips.

The secret of Taco Bells burritos is that they use very fresh flour tortillas. So buy large size (12 inches) flour tortilla from a store that gets fresh ones every day and use them the same or next day you want to make up some burritos.

Fry some hamburger and break it up with a fork as it is frying. When it is cooked, drain off the grease. Add a little salt and pepper to taste. Taco Bells beef for their tacos and burritos is mashed up well so that it is much finer than the average home made cooked ground hamburger, so really work the meat into small pieces with a fork as it cooks. Grate some fresh mild cheddar cheese.

Heat up a can of refried beans or make your own. Taco Bell makes their own beans every day in their stores.

Build your burrito:
Spread on some of the beans with a spatula in a line about 3/8-ths inch thick and 2 inches wide down the middle of the tortilla. Make sure that you start the beans about 2 inches from the edge of the tortilla and extend to within an inch of the opposite edge.

Now put a layer of meat of about the same thickness on top of the beans. Then add about 1/4 cup of the grated cheese. You can now add just about anything else you like, chopped black olives, chopped green chiles, sour cream, tomatoes, chopped onions and of course the sauce.

Make some experimental burritos.

I usually put the burrito on a microwave-safe plate and put it in the microwave oven on high covered with some plastic wrap for long enough to get everything warm and melt the cheese. If you use sour cream, put it in the burrito after the microwave step.

An alternative to putting the burrito in the microwave is to put several of the tortillas in a 1-gal. zip lock bag with a damp clean paper towel. Put this bag closed almost all the way in the microwave on high for about 15-30 seconds until the tortillas are nice and warm and soft. Too much time in the microwave and you will have tough tortillas.

Taco Bell keeps their flour tortillas in a steam oven but this microwave heating method produces the same end products-a warm and soft flour tortilla. The water on the paper towel acts like a steam tray. If you use this method, you need to have the beans and meat hot when you build the burrito and the cheese will melt from the hot meat and beans.

Now fold the bottom 2 inches of the tortilla (where you left the empty space) up and over the ingredients (this will form the bottom of the burrito to hold in the insides) and then roll from one side into a tube that is open on the top.

A common problem with novice burrito makers, and a continual problem for my wife, is that they (and she) put too much filling in the burrito (their eyes are too big for their burritos) and when they try to fold and roll it up, they end up with a mess they have to eat with a fork.

Refried Beans

pinto beans
water
pork drippings, bacon drippings, olive oil or melted butter salt

Buy a bag of pinto beans and spread them out on a cookie sheet and pick them over for little rocks. Soak the dry beans in a pot covered with water overnight. The next morning, drain the water and refill the pot with enough water to cover the beans 2 inches deep. Bring the water to a boil and reduce to a low simmer. Cover and let the beans cook for several hours until they are tender. Add more water if needed. Do not salt the cooking water as this will make the skin on the beans tough.

When the beans are tender, drain off all the water. Real Mexican refried beans are flavored with some pork drippings, or bacon drippings but some olive oil or melted butter will work well-about a tablespoon per pint of beans. You can now add some salt to taste.

Then use a hand blender to puree the beans until smooth.

The sauce:
There are lots of Mexican hot sauces around but what Ive found works best in burritos is a taco sauce, either red and green. A brand that I like is La Victoria.

Here is an easy-to-make sauce recipe that I developed that I like on enchiladas and burritos:

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