Crunchy Burritos & Spanish Rice

First of all, the burritos tasted much better than they look! In the picture they look burnt, but they weren't that dark in person. I finally gave up on getting a good picture of them. Anyways, Brad thought these were great and he said they really hit the spot. I used the 6 inch shells making them only 58 cents per burrito. The Spanish rice was also very good. Chase and I were the only ones to eat it, but we both really liked it. It's a very basic, simple recipe coming in at under 50 cents per serving.

CRUNCHY BURRITOS

1 pound ground beef
1 envelope taco seasoning

2 TBSP water
1 can refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 tsp canola oil
Sour cream and salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through. Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

SPANISH RICE

2 cups cooked rice

1 large onion, chopped

1 medium green pepper, chopped

2 tablespoons butter

1 can diced tomatoes with mild green chilies, undrained

1 can tomato sauce

1/4 teaspoon salt

In a large nonstick skillet, saute onion and pepper in butter until tender. Stir in tomatoes, tomato sauce, and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until slightly thickened. Stir in cooked rice; heat through.