¾cupchopped Roma tomatoes2 tablespoons per burrito
Instructions
Add the ground beef and ½ cup of diced onion to a 3 to 4 quart saucepan over medium-high heat. Cook uncovered and stir often until the ground beef is no longer pink. Drain any excess liquid.
Reduce the heat to medium-low. Add in the ketchup, pickle relish, and mustard. Stir and bring to a simmer. Continue to cook for 3 to 4 more minutes.
Remove the pan from the heat. Stir in the shredded cheddar and the black pepper. Continue stirring until the shredded cheese is well incorporated.
Add the cubed Velveeta to a medium size microwave-safe bowl. Microwave in 45-second intervals, stirring until the cheese is completely melted and smooth.
Using a microwave-safe tortilla warmer, heat the 6 tortillas for 45 seconds.
Measure out ½ cup of the ground beef mixture, and spread it out in a 4-inch x 2-inch section.
Top the ground beef with 2 teaspoons of the ½ cup of diced onion.
Top the diced onion with 2 tablespoons of the melted Velveeta, shredded lettuce, and chopped tomato.
Fold the sides of the burrito towards the center over the filling and hold the sides in place.
Fold the bottom of the burrito over the folded sides. Carefully tuck the bottom under the filling, pulling it snug. Begin rolling the burrito toward the opposite end. Be sure to tighten the burrito as you roll and keep the sides tucked in. Serve immediately.