2 lg. Green peppers (seeded and diced)

1 lg. onion chopped

1/2 cup vegetable oil (divided)

1 lb. lean ground beef or turkey

1 can (8 oz.) whole kernel corn

2 cloves garlic (minced)

1 tsp. salt

1/4 tsp. freshly ground pepper

2 - 3 tbsp. chopped hot peppers (fresh or canned )
or to 1 tsp. crushed red pepper

3/4 cup seedless raisins

3/4 tsp oregano

1/4 cup cider vinegar

1 can (16 oz.) Refried beans

12 flour tortillas (10 inch)

2 cups shredded Cheddar cheese

2 cups sour cream

1/4 cup sliced pimento stuffed green olives

Saute the green peppers and onion in cup of the oil until soft but not browned. Add the beef and cook, stirring occasionally, until lightly browned.

Skim off excess fat. Add the corn, garlic salt, pepper, hot peppers, raisins, oregano, vinegar and cup water.

Heat gently to a boil. Reduce heat, cover, and simmer for 20 minutes. Uncover and cook over medium-high heat, stirring frequently, until the meat mixture is fairly dry, but not burned. Remove from heat and set aside.

In a large skillet, heat the remaining oil. carefully add the refried beans and cook, stirring occasionally, until oil is absorbed and beans are a little crusty. Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking dish. Spread some of the bean mixture on a tortilla. Spoon about 1/3 cup of the meat down the center of the tortilla, then sprinkle with a little cheese. Fold opposite sides of the tortilla over filling and put burrito in prepared dish.

Repeat until all the tortillas are filled.