Mexican Night is back in a big way with these homemade tortillas. Make the tortillas earlier in the day or even the night before and store in a gallon-size zip top bag. The burrito filling is flexible – add what your family likes best – see the suggestions below for ideas on what to add.

1 Flour Tortillas recipe

1 lb ground beef (or swap out the beef for seasoned, grilled chicken shreds)

Taco seasoning + water

2-3 cups of additional filling items: black or pinto beans, refried beans, frozen corn, cooked rice, diced onion, bell peppers, salsa

8 oz Colby jack cheese, grated

Enchilada sauce (optional)

Cooking spray

Follow the directions for the Flour Tortilla recipe on making the dough. I added 6-8 Tbl vegetable shortening. Preheat a griddle or non-stick pan on medium-high heat and to help promote browning spray the pan with cooking spray. I found it very easy to roll the tortilla dough between two sheets of parchment paper dusted with Better Batter flour. Roll the dough out as thinly as possible then peel off the top parchment paper, flip it dough side down onto the griddle and peel off the second piece of parchment. The tortillas will cook on each side 30-60 seconds until spotty brown. Remove to a plate and continue with remaining tortilla. Cool completely and store in a plastic zip top bag at room temperature until ready to use. I left my bag vented in case the tortillas weren’t cooled all the way.

For the filling, brown the ground beef and drain excess fat. If you are using onion or bell peppers add them in while the beef is browning. Add in 2-3 more cups of additional filling. My kids love black beans and corn. I throw the corn in frozen and it thaws while the filling warms through. We just added leftover rice and that was tasty too. Add taco seasoning and water per package directions and stir to combine. Allow filling to absorb taco seasoning sauce.

Preheat oven to 375 degrees. To prepare burritos set up an assembly line of the burrito filling, grated cheese, and a casserole dish lightly coated with cooking spray. Using one tortilla at a time, place a tortilla on a plate, add a few spoonfuls of burrito filling to the center of the tortilla and a large pinch of grated cheese. Roll up tightly and place seam side down in the casserole dish. Repeat with remaining tortillas. Depending on how full I fill the tortillas I can usually get 7-8 tortillas crammed in the baking dish.

Drizzle optional red enchilada sauce over the filled burritos and top with additional cheese. Bake for 10-15 minutes of until cheese is melted and the edges of the tortillas begin to brown. Serve immediately with salsa and sour cream.

Make ahead: assemble burritos (without enchilada sauce and cheese topping) and cover with foil and refrigerate. Before baking, add enchilada sauce and additional cheese, re-cover baking dish with foil and bake 15 minutes. Remove foil and bake up to another 10-15 minutes or until cheese is melted.