When you happen upon a dish that your kid likes, it’s a good thing. When said dish doesn’t involve chicken nuggets or over-salted gravy, it’s like discovering gold.
My kid, as it turns out, likes anything topped with black olives. So, when he caught a glimpse of the Chilada at the local Taco Casa drive-thru menu, he was sold. And since I had a six-month craving for the bean & cheese tostadas, I was sold too. The Chilada is a suffix, and used rightly so in this case. Compared with its enchilada brethren, very little effort goes into making this dish. But, damn, it’s good! Guilty pleasure good!
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Beef & Bean ‘Chilada
- 1 lb. - Lean ground beef
- 2 cups – Beef broth
- 1 pkg – Taco seasoning -OR-
- 1 TB – Chile powder (preferably Ancho)
- 2 tsp – Ground cumin
- 1 tsp – Onion powder
- 1 tsp – Garlic powder
- 1 tsp – Dried oregano (preferably Mexican)
- 1 tsp – Dried thyme
- ½ tsp – Freshly ground black pepper
- 1 - 16 oz. can, Refried beans
- 1 - 15 oz. can, Enchilada sauce
- 1 cup - Mild Cheddar, shredded
- 1 - 4 oz. can Sliced black olives
- 4 - Burrito sized flour tortillas
- In a large skillet, combine ground beef, broth and seasonings and heat to medium-high, crumbling the meat as the mixture heats to a light boil.
- Reduce heat to a medium simmer, stirring occasionally until most of the liquid is evaporated — about 12-15 minutes.
- Warm tortillas in microwave for about 15 seconds, or until they are fairly pliable.
- Across the middle of each tortilla, spread ½ cup beans, then top with about ½ cup meat.
- Fold the outer edges of the tortilla toward the middle (about 2-3 inches), then begin rolling the burrito away from you, making sure that the folded edges are nicely tucked in the roll (see photo).
- Drench each burrito with about ½ cup of the enchilada sauce, then top with ¼ cup of cheese.
- Cook in microwave on high (tested in an 1100 watt microwave) for about 45 seconds, or until cheese is nicely melted.
- Top with black olives.
- Dig in.