1 med. onion, diced
2 cloves garlic, minced
2 tbsp. oil
1 (28 oz.) can tomato sauce
1-3 tbsp. chili powder (depending on your taste) -- I use 2
1/2 tsp. ground cumin
1/2 tsp. oregano
1 tsp. salt
2-4 tbsp. sugar

Saute onion and garlic in oil until limp. Add tomato sauce. Then add chili powder, cumin, oregano and salt. Stir in sugar to your taste. (I use quite a bit--enough to take the sharp taste out, but not enough to actually taste sweet.) Simmer about 1/2 hour.

MEAT AND BEAN FILLING:

Brown 1 1/2 pounds hamburger and drain grease off. Add 1 (16 ounce) can of refried beans and about 1/2 package of dry taco seasoning mix (to your taste).

SALAD:

1/2 - 3/4 head lettuce, chopped to about 1/2 inch pieces
2 tomatoes, chopped to 1/2 inch pieces
1/2 c. onion (or to your taste)

CHEESE:

2 pkgs. sharp Cracker Barrel Cheddar cheese, shredded

(Or whatever type of cheese you like.)

TORTILLAS:

6 lg. flour tortillas

(The best ones can be purchased at a factory on the north-west side of GR--El Matador, 653 Stocking, NW. They also have great taco shells and taco chips for nachos.)

To assemble burrito, warm tortilla in electric frying pan or microwave for a short time (they are easier to work with if warm). Spoon 1/6 of meat filling down center of tortilla, top with 1/6 of salad. Fold by lapping front over back, next fold in both sides, then fold back up over all. Place in very large pan or 2 (9x13) pans with salad on bottom.

Pour sauce over burritos and then sprinkle with cheese. Put under broiler just until cheese melts and is starting to bubble. (By having the sauce and meat filling hot when you assemble and by placing the salad side down, you need only to bring the cheese to melting and the burrito will be hot, but the salad won't be cooked.) Makes 6 very large burritos.