2½ pounds ground beef
½ pound chorizo, removed from casings (the soft kind, not the hard kind)
1½ teaspoons garlic salt
2 cans pinto beans (not drained)
12 flour tortillas
Cheddar cheese, grated (don’t use the pre-grated cheese, it’s too dry)
Chopped lettuce, tomatoes, and onions
1. In a large skillet, brown the ground beef; drain on paper towels and discard grease. Brown the chorizo then return the ground beef to the skillet. Add the garlic salt and pinto beans (including liquid); heat thoroughly.
2. In each tortilla, put some meat down the center (using slotted spoon), sprinkle with cheese, and pour some salsa down the entire length of the burrito. Fold over each side of the tortilla toward the center.
3. Place burritos on a foil-covered cookie sheet and place in a warm oven to melt the cheese.
4. Top each burrito with the chopped lettuce, tomatoes, and onions; sprinkle with cider vinegar.