Naked Burrito Knock-off

I really like Qdoba’s naked queso burritos.  The last time I was at Qdoba I realized how easy it would be to recreate this dish at home.  This is a fast and easy meal, and I think it turned out really tasty!  Here’s my recipe.   You can alter it to suit ingredients you have on hand.  I just happened to have leftover chipotle peppers in the freezer and some jalapenos still in the garden.  I used dried herbs because that’s what I had available.  This makes enough for about four big servings.

For the “filling”:

1 3/4 pound lean ground chuck

salt and black pepper to taste

1 tablespoon chopped chipotle peppers in adobo sauce

1 tablespoon tomato paste

1 can reduced sodium black beans

1/2 can garbanzo beans

4 cups cooked rice (to make it really easy, use Minute Rice)

For the salsa:

2 cups diced tomato (I used roma)

3/4 cup diced bell pepper

1/3 cup diced onion

1 heaping tablespoon minced jalapeno pepper, seeds removed

3 teaspoons dried cilantro

1/2 teaspoon dried oregano

Toppings:

store-bought queso sauce, warmed in microwave

sour cream

Season the ground chuck with salt and pepper and brown in a non-stick skillet.  After it begins to brown, add the chopped chipotle peppers and tomato paste.  After the meat is well browned, reduce heat and allow to simmer (it will be somewhat dry if the meat is lean), stirring occasionally.  Heat the beans in microwave or a pan.

While the meat is browning, chop all the vegetables and combine in a medium-sized bowl for the salsa. 

To serve, layer in following order: rice, meat, beans, salsa, queso, sour cream.  I like to let everyone serve him/herself, putting the proportions of each ingredient desired.

Voila! Fast food Mexican at home!