2 lb. lean hamburger meat
1 tbsp. salad oil
1 (16 oz.) can tomatoes, diced
1 lg. onion, diced
3 cloves garlic, crushed
1 1/2 tsp. salt
2 beef bouillon cubes
2 (4 1/2 oz.) cans diced green chilies, drained
1 (15 oz.) can pinto beans, drained
2 (10 1/2 oz.) cans mild enchilada sauce
10 lg. flour tortillas
3 (8 oz.) cartons sour cream
1 lb. mild Cheddar cheese, grated

Preheat oven to 350 degrees. In a large skillet, slowly brown meat in salad oil. Stir in tomatoes, onion, garlic and salt. Cover and simmer 1 hour. Stir in bouillon until dissolved. Mix in chilies and pinto beans. Cover. Simmer another 20 minutes. Warm enchilada sauce. Dip each tortilla in sauce. Spoon meat mixture across center of each. Top generously with sour cream. Fold over edges and place folded side down in baking dish. Spoon remaining enchilada sauce over burritos.

Cover top with grated cheese. Bake until cheese is melted and bubbly. This recipe makes 10 servings, rich but delicious.