Texas Two-Step Burritos

• 2 tablespoons vegetable oil
• 2 pounds ground sirloin
• 1 jar Cookwell & Co. Two-Step Chili Mix
• 1 11-ounce can whole kernel corn, drained
• 1 15-ounce black beans, drained and rinsed
• 24 six inch flour tortillas
• 2-1/2 cups (8 ounces) shredded Mexican cheese blend

Directions

Heat the oil in a 12-inch skillet over medium-high heat. When oil is hot, add the ground sirloin and cook until browned, about 5 minutes. Drain off fat from skillet and return pan to medium heat. Add the Two-Step Chili Mix and simmer for 10 minutes.

Stir in the corn and black beans; simmer for about 5 minutes, or until heated through.

Place a flour tortilla on work surface and spoon a portion of the chili down the center, leaving 1-1/2 inches at top and bottom of tortilla. Top with some of the cheese. Fold the top edge of the tortilla down to the edge of the chili. Fold the bottom edge up to the edge of the chili. Roll the sides over the chili, covering it completely. Repeat with remaining tortillas, chili and cheese. Serve while hot.

The filling can also be used to make quesadillas or tacos, or a casserole by layering the tortillas, chili, and cheese, ending with a scattering of cheese. Bake @ 350 degrees for 30 minutes.