What did you make? I need all the gory details. 
Lol! People are probably getting tired of my half-a*sed recipes!
Yes, so bearing in mind that I'm not a purist, I'm a that'll-do-ist...
Easy Tex-Mex:
The fix-ins to just have at the ready for when you're ready to assemble: Old El Paso or Discovery flour tortillas/wraps (we heat these one-by-one as we go, in the microwave), block of Red Leicester or Double Gloucester (I call it yellow cheese!) + cheese grater (grate as you go!), sour cream (whatever brand - the stuff you buy in the dairy section, not tinned), Old El Paso hot salsa in the jar, bag of salad/mixed lettuce. Beer (DH) and cider (me).
"Refried beans" - Dump two or three tins of pinto beans in their water into a saucepan. Add a pinch of sugar (makes the beans go squishy-er) but this is optional - you don't have to do. There's a product that Morrisons sells right now that I really like - it's in their Food Fusions spices/mixes/sauces range, but it's essentially finely chopped chipotle peppers in a vinegar base (for preservation I imagine). (Alternatively, they are also selling finely chopped jalapeno chilies the same way but I don't like those as much.) Don't worry about the vinegar (with the chipotles) - it cooks off. So last thing on the "refried beans", I lob a teaspoon (or so) of that chipotle stuff into the beans. And just let them simmer away until the liquid cooks off a bit & they are getting good & squishy-like. (No frying or mashing, etc involved with these - I prefer whole beans.)
"Taco/burrito meat" - Saute/sweat chopped onion, two crushed cloves garlic & some chopped fresh chilies (to taste) in a frying pan, until softened. Add about a pound of beef mince (450-500g) & brown it with the softened chopped veg. Dump in hot chili powder & cumin to taste, plus salt & pepper. Sometimes I lob a bit of chipotles in that too, and usually some lime juice as well. If I have some cilantro/coriander on hand, I might add that as well - but no worries if I don't have any. Then I add water to cover the lot, and let it simmer down (to meld the seasonings) until the water cooks off.
Both those things cooking at the same time - maybe about half an hour overall. Then make your burritos!
Whatever is left from the beans & meat, I bung into a container all together for the fridge & that's usually lunch for the next day - more burritos, yum! Or, you can also call it chili, if you prefer.
It's dead easy, I can make it on all but autopilot, and DH loves it. You can get more involved if you want (sometimes I do) - make your own salsa, or some guac, etc.
