- 8 slices meaty, smoky bacon
- 1 tablespoon vegetable or olive oil
- 1 pound ground beef, 80 percent lean
- Kosher salt and pepper
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 shots (3 oz.) whiskey
- 2 tablespoons Worcestershire sauce
- 1/2 cup beef consomme or beef stock
- 1 can (22 oz.) barbecue-flavor baked beans (I like Bush's.)
- 4 scallions, chopped
- 4 large flour tortillas
- Spicy brown mustard (I like Gulden's.)
- 3/4 pound sharp American, white American or Monterey jack (I like Cooper.), shredded
- 6 gherkin pickles, coarsely chopped
- Natural olive oil cooking spray
Preheat the oven to 375 degrees . Arrange the bacon in a single layer on a slotted broiler pan or a wire rack set inside a baking sheet. Bake until crispy, 18 to 20 minutes. Let cool slightly; coarsely chop.
In a nonstick or cast-iron skillet, heat the oil, one turn of the pan, over medium-high. Add the beef; season with kosher salt and pepper. Cook, breaking up with a spoon, until browned, about 5 minutes. Add the onion and garlic; stir until softened, about 3 minutes. Douse with the whiskey and Worcestershire. Add the consomme; reduce heat to low.
Meanwhile, in a small saucepan, heat the beans over medium-high. Season with pepper and stir in the scallions and chopped bacon.
Spread each tortilla with mustard, then place a quarter of the beef, cheese, pickles and baked beans on the lower third of each tortilla. Fold in the sides, then roll up tightly. Heat a nonstick skillet over medium. Lightly spray the burritos with cooking spray. Place in the skillet, seam side down; cook until crispy and browned, about 2 minutes per side. Cut in half.