Chip Dip/ Burrito Filling
• 1 ½ LBS of 90% lean hamburger
• 2 Lg. cans of refried beans
• 1 Lg. Jar of Pace (hot-mild)
• 1 jar of jalapenos slices
• 1 Lg. tub of Sour cream
• 1 Lg. onion (diced)
• 1 lb cheddar cheese (chopped into small chunks)
• 1 bag flour tortillas
• 1 bag corn chips (or more) SPICES: Cayenne pepper, Garlic
powder and Onion salt
Directions:
• Chop onions, brown with hamburger in pan.
• Add spices to taste (more cayenne for hotter) Then add a
couple of spoonfuls of jalapenos and brown with hamburger.
• Drain the fat after hamburger is well browned.
• In another large pan put the beans in and let then warm on low
heat.
• Then add the pace sauce (hot to mild- I use medium).
• Add cheese chunks and let melt.
• Add a few peppers and let simmer.
• Then add the meat mix.
• Then add the sour cream. Let simmer till warm all the way
through and cheese is all melted.
Serve
Serve with corn chips or spread on a flour tortilla and wrap
into a burrito. Remember the longer it sits in the fridge the
hotter it gets. So if it is real hot the first day then the 2nd
or 3rd it will be scorching HOT!
Recipe by Firefighter: Tim Foster - Antarctic Fire Dept. McMurdo
Station Antarctica
Recipe reprinted by courtesy of
wwww.firehousechef.com
