Tackling the things you have not mastered

This year I'm taking my quest to a new level.  Trying to master the things in cooking that I have never been able to master or too scared to try.  So far, I have tried making pasta, yeast bread, polenta, fried chicken and burritos. The burritos were a surprising success.  This recipe makes a lot of filling, but it can be frozen in easy to use servings for a very quick dinner.

From Better Homes and Gardens Cookbook:

Super Burritos
1 lb meat (recipe says beef, but use anything you have as leftovers - see note below)
1 C chopped onion
1/2 C sweet bell pepper
1 clove garlic minced
1/4 C water
1 T chili powder
1/4 t ground cumin
1/4 t salt
1 C cooked rice
4 oz can diced green chile peppers, drained
10 inch tortillas
1/2 C shredded Monterey Jack or cheddar cheese
1 C chopped tomato
2 C shredded lettuce
Guacamole
Salsa

1. To make the filling - in a large skillet, combine meat (see prep instructions below), bell pepper and onion until soft and tender.  Drain off the fat.  Stir in water, chili powder, cumin and salt.  Cook about 5 minutes until most of the water has evaporated.
2. Wrap tortillas tightly in foil and put in the oven to preheat at 350 for ten minutes.
3. Spoon 1/2 C of filling into each tortilla just below the center.  Top filling with cheese and tomato.  Fold bottom edge up over the filling.  Fold opposite sides in and over filling.  Roll up from the bottom.  Secure with toothpicks if needed.
4. Arrange burritos, seam side down on a baking dish.  Bake at 350 for 10-12 minutes or until heated through.  Serve warm with lettuce, guacamole or salsa.

Note about using left over meat: if you have any type of meat left over, put it in a stock pot with 1 cup of stock (doesn't matter what type).  Bring it to a simmer and continue to simmer until it breaks down into shredded or soft bits.  You can do this with chicken, pork chops, beef, or lamb.  I made it with chicken, pork and lamb.

Family Factor: really good, but even better for breakfast the next day!
Time Factor: pretty quick
Stomach Factor: if sensitive, don't use a lot of chili powder