Sirloin Burritos

Sirloin Burritos

1 lb. sirloin steak, diced or ground

1 T. vegetable oil

1 (16 oz.) can pinto beans

3 C. tomatoes, peeled and chopped

2 T. Worcestershire sauce

2 C. Monterey Jack cheese, shredded

2 C. fresh green chilies, chopped

6 flour tortillas

1 1/2 C. lettuce, shredded

1 1/2 C. onions, chopped

Brown steak in oil in large saucepan; stir in beans, 1cup tomatoes, 1 cup onion and Worcestershire sauce; cook, stirring occasionally for 10 minutes.

Meanwhile, bring chilies, 1 cup tomatoes and remaining onion to a boil in small saucepan. Reduce heat; simmer for 5 minutes.

Divide meat mixture evenly among the tortillas, fold envelope-style and place in a lightly greased baking dish. Top with cooked chili mixture and cheese.

Bake at 400°F. for 8 to 10 minutes, or until lightly browned. Divide lettuce and remaining tomatoes on plates. Top with tortillas.

Makes 6 servings.