Super Burritos with Sauce

MMM! One of my favorites from growing up!

FILLING:

1 pound ground beef

1 cup onion, chopped

1/2 cup green pepper, chopped

1 clove garlic, minced

1/4 cup water

1 TBSP chili powder

1/4 tsp cumin

1 cup cooked rice

1 4-ounce can green peppers, drained AND divided

8 10-inch tortillas

1 cup shredded cheddar cheese

1) In a large skillet/electric frying pan cook ground been, onion, garlic, and green pepper till the meat is brown. Drain off fat, and return to skillet. Add water, chili powder, and cumin. Cook for about 5 minutes until most of the water has evaporated.

2) Turn off heat and add cooked rice and HALF of the chili peppers (the remained chili peppers will be used in the sauce).

3) Assembly: warm tortillas; add 1/2 of filling into center of tortilla, then sprinkle cheese over filling. Fold the bottom of the tortilla over the filling, then the top, then each side until it forms a square. You can secure it with a toothpick if you'd like.

4) Arrange burritos on a baking sheet. Bake at 350 for 10-12 minutes, until the tortillas start to brown they're heated through.

BURRITO SAUCE:

2 TBSP butter

3 TBSP flour, DIVIDED

1 cup chicken broth

8 oz. sour cream

remaining chili peppers

--Melt butter in saucepan, then stir in 1 TBSP of flour. Mix well. Whisk in chicken broth all at once. Cook and stir over medium heat until thickened and bubbly, then cook and stir 1 minutes more.

--Combine sour cream with the remaining 2 TBSP of flour. Add sour cream mixture and remaining green chili peppers into the sauce. Cook and stir for about 1 minute until warm and combined.

*Pour over the burritos.