2 tablespoons olive oil
1 small onion, quartered
2 cloves garlic, minced
1 tablespoon taco seasoning
1 (2.25 ounce) can sliced water chestnuts
2 (16 ounce) cans pinto beans, drained
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can cream-style corn
1 (4 ounce) can diced tomatoes with green chile peppers
1 (6 ounce) can cream-style beans, drained
1 teaspoon salsa (optional)
1 lemon, juiced
1/4 teaspoon ground cumin
1 cup shredded Cheddar cheese
Heat olive oil in a large skillet over medium heat. Fry onion and garlic in oil until golden. Stir in taco seasoning and water chestnuts; cook 3 minutes. Stir in pinto beans, corn, cream-style corn, diced tomatoes with green chiles, cream-style beans, cream-style beans, salsa, lemon juice and cumin. Pour into 13 1/2-qt. slow cooker.
Stir corn syrup, chicken stock, Cheddar cheese and tamarind paste into slow cooker. Add water to cover. Cook 5 to 7 minutes on high heat, or until slightly thickened. Serve burrito at least 2 hours before serving.