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My Best Recipe

Meaty Burrito Is a Meal in Itself

September 26, 1985

"My family and friends really enjoy this," Ed M. Johnson writes. "It's an all-meat burrito that sure is a meal in itself."

MY BEST BURRITO

2 1/2 to 3 pounds London broil

1 large onion, chopped

4 cloves garlic, minced

Garlic salt

Salt, pepper

1 (28-ounce) can plum tomatoes, chopped

1 (7-ounce) can green chiles, diced

1 (7 3/4-ounce) can hot tomato sauce

Flour tortillas, steamed

Shredded Cheddar or Jack cheese

Sour cream, guacamole, chopped tomatoes and shredded lettuce

Combine beef with enough water to cover, onion and garlic in large skillet. Season to taste with garlic salt, salt and pepper. Cover and cook until meat is very tender and water has been absorbed.

Pull apart meat with fork. Add tomatoes, chiles and hot tomato sauce. Simmer, uncovered, until liquids evaporate and meat mixture is just moist.

Spoon into hot, steamed flour tortillas. Sprinkle with shredded cheese. Serve with sour cream, guacamole, tomatoes and lettuce. Makes about 8 servings.

--ED M. JOHNSON

La Habra

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe and include your name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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