• Heat olive oil in a pan and add chopped onion. Saute for 5 minutes until golden brown.
  1 TBSP olive oil, 1/2 cup chopped onion
• Add garlic and saute for 30 seconds.
  2 cloves garlic
• Using a slotted spoon, remove onion and garlic from the pan to a small plate and set aside.
• Over medium heat, add ground beef to pan spreading out evenly. Cook, tossing lightly until browned completely, about 8 minutes.
  1 ⅓ lb ground beef
• Return onion and garlic to the pan along with tomato paste, spices, seasonings, and sugar. Stir over low heat until combined and tomato paste is incorporated about 1 minute.
  4 TBSP medium chile powder, 3 TBSP ground cumin, 1½ tsp sugar, 2 TBSP tomato paste, 1 TBSP salt
• Add water a tablespoon at a time.
  6 TBSP water
• Simmer for about 5 minutes until the meat absorbs the water.
• Remove from heat and allow to cool.

Cilantro Lime Rice

• Add 2 cups of water to a 4-quart saucepan along with the rice, 1 tablespoon of butter and a teaspoon of salt.
  1 cup basmati rice
• Bring to a low boil. Once the water and rice are boiling, reduce the heat to the lowest it can go. Cover the pan with a lid and simmer for 20 minutes. Try not to peek.
• After 20 minutes is up, let the rice sit for 5 minutes. Take the lid off and fluff with a fork.
• Add butter, lime juice, chopped cilantro, and salt and pepper to taste.
  5 TBSP unsalted butter, 1 lime, 1/2 cup chopped cilantro, salt and pepper
• Let the rice cool completely.

Assemble the Burritos

• Preheat oven to 425°.
• Butter one side of the tortilla with butter and flip over the buttered side down on a baking sheet.
  15 burrito sized tortillas
• Place a measured amount of the meat filling in a vertical line down the middle of the tortilla. Continue with your rice, cheese, and extra jalapenos, if adding.
  1½ cup grated cheese
• Fold the top edge of the tortilla into the middle, covering about 1/8-1/4 of the filling.
• Repeat #4 for the bottom edge.
• Brush the left edge of the tortilla with a little more butter. This will be your outside edge that keeps the burrito closed.
• Turn the burrito 90 degrees so that the buttered edge is on the top (furthest away from you). Holding both the right and left sides, start at the bottom and roll the burrito away from you over top of the filling towards the buttered edge until you have a closed packet. This is usually two rolls worth.
• Place the burrito seam side down on a buttered baking sheet.
• Bake for 15-20 minutes until the burritos are toasted and golden brown.