Saucy Southwest Burritos

In June, back when I went to the US for the first time since we moved abroad, I was visiting my BFF in New Mexico. It's probably a good thing I don't live in the southwest United States as it is a Mexican food lover's dream destination. I'd probably weigh a lot more than I already do if I did live there. Instead, I picked up a cookbook from the gift shop of a pistachio farm that makes wine. Just go with it...It was a super cool place.

The cookbook is full of simple recipes like this one, along with regional dishes, from appetizers to desserts. Switzerland has to rank high in the world for places not to live if you love Mexican food. Availability of ingredients here is very limited and costly. You can make a trip to Zürich to the small specialty shop but it is super expensive (i.e. $6 for a can of pinto beans). I always try to find a balance, and I think I've done an o.k. job of feeding my desire for Mexican food and not break the bank. These burritos are really good, easy to whip up, and are easier on the wallet. Beans or rice could easily be added to the meat mixture and additional toppings could include jalapenos and/or olives.

Saucy Southwest Burritos

8 burritos or 4-6 large burritos


  • 1 pound (450 g) ground beef
  • 1 small onion, diced
  • 1 clove garlic, minced
  • salt and pepper
  • 1-16 ounce (450 g) can diced tomatoes, undrained
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 8 flour tortillas or 4-6 wrap sized flour tortillas
  • shredded lettuce
  • chopped tomatoes
  • cheddar cheese, grated
  • sour cream or salsa, if desired for serving


Brown the ground beef with the onion in a skillet over medium high heat. Add the garlic and sautè for another minute; season the beef mixture well with salt and pepper. Stir in undrained canned tomatoes, chili powder, cumin, dry mustard, and Worcestershire sauce. Continue cooking until the mixture boils, then reduce the heat and simmer, uncovered, for 15-20 minutes. The mixture should be good and thick. Check for additional seasoning, to taste.

Spoon some meat mixture in the center of a tortilla (warm them in the microwave), and top with lettuce, tomatoes, and cheese. Fold up the tortilla burrito style. Serve with sour cream or salsa, if desired.

Adapted from 'Tortilla Lovers' cookbook

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