INGREDIENTS
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1 medium onion, diced
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2 pounds ground beef
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1/2 teaspoon ground cumin
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1/4 teaspoon chili powder
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1/4 teaspoon ground oregano
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1/4 teaspoon salt
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Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
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One 28-ounce can refried beans
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3/4 cup grated Cheddar, plus extra for sprinkling
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12 burrito-size flour tortillas
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1/2 cup fresh cilantro leaves
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