Laid Back Crunchy Burrito

            This week we are having Indian summer.  Normally by now in Michigan the weather is just above freezing at night and during the days we have temps between the 50’s  and 60’s.  Not this year, here it is the first week in October and we are enjoying 80 degree temps.  For a while, we had the cooler temps and then all of a sudden “poof!” warm temps.  I hope this does not mean we will get an early winter.  Today I drove down the road with the windows down, sun roof open and the stereo blaring as I drove back to Aquinas College for a late afternoon class.  Thankfully, we just got a VW Passat, in which all the windows work, unlike our ailing van.  The van windows have been out of order (in the “up” position, of course) all summer, which really put a knot in Candace and my summer cursing bonding time.  After my relaxing drive home from school I received a text from my son:  “Mom, what is for dinner?” 

            Laid Back Crunchy Burrito 

            Brown hamburger and add taco seasoning to the meat with a quarter cup of water.  Let the meat and seasoning simmer for about five minutes, stirring occasionally.  Heat up the re-fried beans.  Take your flour tortilla shell and crunch up some corn tortilla chips.  Next, add the meat mixture, beans, cheddar cheese, sliced jalapenos, diced onion, and anything else you might like inside your burrito.  Remember, if you do not have some ingredient, just substitute with something similar or maybe something entirely different, like black olives or turkey meat.  As always, have fun while cooking, not just while eating!