Taco Bell Chili Cheese Burrito
1 can refried beans
1 pound ground beef
2 pounds shredded cheddar cheese
1 can (6 ounce size) tomato paste
3 cups water
2 teaspoons cayenne pepper
1 1/2 tablespoon chili powder
2 1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon minced dried onions
2 tablespoons canned jalapeno slices
fresh burrito tortillas
First brown the beef in a pan, finely breaking up the meat with a fork.
Combine the tomato paste with the water in a saucepan over medium heat. Stir until smooth. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar and dried onion, then stir.
Chop the jalapeno slices very fine. You can use a food processor, but don’t puree. The best kind of jalapenos to use are those bottled for nachos or pizza. Add them to the mixture. Heat the mixture to boiling. Continue to stir for about 3 minutes and remove from heat.
Once the beef is cooked, drain all of the fat out. Add half of the refried beans to the beef. Slowly add 2 1/2 cups of the tomato sauce mixture. Add half of the cheese and cook over low heat for 10 minutes, stirring constantly. Let simmer for 30 minutes.
Spoon 3/4 cup of the chili into each tortilla, add cheese and tomato sauce mixture (as desired) and wrap up the tortilla.