Mexican Burrito

this recipe is out of the Heritage Cookbook if you would rather look at it there.


1 & 1/2 lbs. hamburger  ( I use 1 lbs.)
1 (15 oz.) can tomato sauce
1 T. chili powder
1 T. cumin
1 can refried beans
1 (12oz) pkg. cheddar cheese
tortilla shells

Sauce:
2 T. cumin
2 T. chili powder
2 t. oregano
1 (12 oz.) can tomato paste
1 stick butter
1 pkg. dry enchilada mix
1 jar Heinz brown gravy (i buy this in packets and make the gravy first)
3 c. water

brown hamburger, drain.  add next 5 ingredients (make sure to leave some cheese to sprinkle on top).  simmer 10 minutes.  fill tortillas.  place in 9x13 pan.

for sauce:  mix all ingredients and simmer a few minutes.  (the recipe says to split in half for next time, but i split it into 3 and freeze the rest.)  Spoon 1/2-1/3 sauce over tortillas.  top with cheese. 

bake 350 for 20-30 minutes.  serve with lettuce, tomatoes, onions, olives, and sour cream.

NOTE:  the chili powder and cumin amounts are correct.