Ingredients:
2 cups pinto beans or 1 lb dry pinto beans
2 lbs lean ground beef
1/2 teaspoon cayenne pepper ( or to taste)
1 (1 1/4 ounce) packages taco seasoning mix ( my recipe#76616 works well for this)
1 large onions, finely chopped ( or use 2 medium onions)
1 small green bell peppers, seeded and chopped
2 tablespoons minced fresh garlic
1 -2 jalapeno peppers, seeded and finely chopped
seasoning salt ( or taste, or use white salt)
1 -2 teaspoon coarse black pepper ( or to taste)
1 1/2-2 cups salsa ( or to taste)
1/2 cup diced chilies ( or to taste)
2 cups grated monterey jack cheese ( or to taste)
1 1/2 cups grated cheddar cheese ( or to taste)
6 -10 flour tortillas
Directions:
If using dryed pinto beans, soak overnight; drain cook beans the next morning in 4 quarts fresh cold water, season with salt to taste; mash well with a fork or spoon.
Brown the meat with cayenne pepper, onion, green bell pepper, garlic, jalapeno peppers and taco seasoning mix; drain fat, then season with seasoned or whitesalt and pepper.
Add in chilies and salsa; stir into beans.
Stir in grated cheeses; mix well.
Spoon into flour tortilla, and fold.
Wrap in foil and bake for 20 minutes at 350 degrees.
**You can prepare these and then freeze to bake later, if you are freezing them, prepare the filling wrap in tortilla, and then freeze in foil.
**To bake frozen just remove from freezer and bake in 350 degree oven for 45-50 minutes in foil.
Servings: 6-10
Time preparation: 35 min.
Time total: 55 min.