2 1/2 pounds lean ground beef
1 cup sugar, divided
1/2 cup red wine vinegar
3 fluid ounces chili powder
2 tablespoons vegetable oil
1 pint shredded lettuce
1/2 cup shredded Monterey Jack cheese
Place the beef in a large, resealable plastic bag. Drain, reserving liquid, and set aside.
Mix about 1/2 cup of sugar and vinegar in a small saucepan over medium heat. Bring to a boil, and reduce heat to low.
Mix the chili powder, oil, and 1 package of shredded lettuce into a small mixing bowl. Pour the beef mixture into the bag and toss with the marinade, salting slightly.
Pour beef mixture over the lettuce. Clamp the edges of burrito to keep it trimmed. Roll the burrito around each component of the mixture, securing with a toothpick. Drizzle veggie mixture over all and top the tortilla with the Monterey Jack cheese. Roll the burrito around the edges.
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