Best Beefy Burritos Recipes

BEEFY BROCCOLI & CHEDDAR BURRITOS

Steps:

• Preheat oven to 350 degrees F.
• Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is done, about 5 minutes. Remove beef mixture and set aside.
• Stir Knorr® Rice Sides™ - Cheddar Broccoli, water and beans into same skillet and bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Stir in beef mixture. Remove from heat and let stand 2 minutes. Stir in 1/2 cup salsa and 1/2 cup cheese.
• Spoon about 3/4 cup rice mixture onto each tortilla; roll-up.
• Evenly spread 1/2 cup salsa in bottom of 13 x 9-inch greased baking dish. Arrange burritos, seam-side-down. Spoon remaining salsa down center of burritos, then sprinkle with remaining 1/2 cup cheese. Cover tightly with aluminum foil and bake 25 minutes or until heated through. Garnish with green onions.

BLUE RIBBON BEEFY BURRITOS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives., In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt., Stir potatoes into meat mixture. Place 2/3 cup mixture in the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up., Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat 1 burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

BIG BEEFY BACON BEAN BURRITOS

Steps:

• Fry the bacon in a skillet until crisp.
• Drain on paper towel.
• Sauté the onions in the bacon fat in the same skillet until soft.
• Add the beef and continue sautéing until the beef is browned.
• Add the chili sauce, barbecue sauce, liquid smoke, cocoa powder, chili powder, cumin, beans and red pepper flakes.
• Stir gently until all ingredients are mixed thoroughly.
• Spoon ¼ of the mixture onto each tortilla and fold into burritos.
• Generously sprinkle shredded cheese and crumbled chips on top of each burrito.
• Bake in 350 degree oven for 10 minutes, or broil, until the cheese is bubbling.
• Garnish with sour cream or guacamole, if desired.
• Serve with Mexican Rice and Taco Salad.

QUICK BEEFY CHINESE BURRITOS

Steps:

• Heat oil in saucepan on medium heat. Add beef and garlic and cook until browned, about 10 minutes, drain.
• Add mushrooms and cook for 5 minutes. Add carrots, cabbage and cook another 5 minutes.
• Mix together hoisin sauce, sesame oil, and water. Pour over beef and vegetable mixture. Stir to combine.
• Cover and let mixture steam for 5 minutes.
• Spread 1 T hoisin sauce onto each tortilla. Top with 1/2 cup of beef/vegetable mixture. Roll up and serve.

BEEFY BROCCOLI & CHEDDAR BURRITOS

Steps:

• Preheat oven to 350F. Cook ground beef in 12" skillet over medium-high heat, stirring occasionally, until beef is done, about 5 minutes. Remove beef mixture and set aside. Stir Knorr Rice Sides, water, and beans into same skillet and bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Stir in beef. Remove from heat and let stand 2 minutes. Stirin 1/2 cup salsa and 1/2 cup cheese. Spoon about 3/4 cup rice mixture onto each tortilla; roll-up. Evenly spread 1/2 cup salsa in bottom of 13" x 9" greased baking dish. Arrange burritos, seam-side down. Spoon remaining salsa down center of burritos, then sprinkle with remaining 1 cup cheese. Cover tightly with aluminum foil (spray inside of foil with cooking spray) and bake 60 minutes or until heated through. Garnish with green onions.

BEEFY BURRITOS

Steps:

• Brown meat in large skillet; drain. Add taco seasoning mix and vinaigrette; mix well.
• Stir in corn and beans; cook 5 min. or until heated through, stirring occasionally.
• Spoon onto tortillas; top with remaining ingredients.
• Fold in opposite sides of each tortilla, then roll up burrito style.

BEEFY BBQ, BACON & ONION BURRITOS

Steps:

• Cook and stir bacon in large skillet on medium heat until bacon is crisp; drain.
• Brown ground beef in same skillet; drain. Stir in onions, ketchup and barbecue sauce; cook on medium-low heat 4 min., stirring frequently. Add bacon and beans; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Spoon meat mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

BEEFY BROCCOLI & CHEDDAR BURRITOS (KNORR) RECIPE - (4/5)

Steps:

• 1.Preheat oven to 350°. 2.Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is done, about 5 minutes. Remove beef mixture and set aside. 3.Stir Knorr® Rice Sides™ - Cheddar Broccoli, water and beans into same skillet and bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Stir in beef mixture. Remove from heat and let stand 2 minutes. Stir in 1/2 cup salsa and 1/2 cup cheese. 4.Spoon about 3/4 cup rice mixture onto each tortilla; roll-up. 5.Evenly spread 1/2 cup salsa in bottom of 13 x 9-inch greased baking dish. Arrange burritos, seam-side-down. Spoon remaining salsa down center of burritos, then sprinkle with remaining 1/2 cup cheese. Cover tightly with aluminum foil and bake 25 minutes or until heated through. Garnish with green onions.

EASY BEEFY BURRITOS

Steps:

• Brown ground beef with onion and drain.
• Add chili powder and mix well.
• Spoon 1/4-1/2 cup beef mix and 1/4 cup cheese in center of a tortilla.
• Roll up and arrange in a greased 9X13 pan.
• In a bowl, combine soup, salsa, milk, green chiles and mix well.
• Pour mix over burritos.
• Top with remaining cheese.
• Bake at 350 degrees for 40 minutes.

BEEFY BBQ, BACON & ONION BURRITOS

Steps:

• Cook and stir bacon in large skillet on medium heat until bacon is crisp; drain.
• Brown ground beef in same skillet; drain. Stir in onions, ketchup and barbecue sauce; cook on medium-low heat 4 min., stirring frequently. Add bacon and beans; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Spoon meat mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

BEEFY BBQ BACON & BEAN BURRITOS

Steps:

• Cook and stir bacon in large skillet on medium heat until bacon is crisp; drain.
• Brown ground beef in same skillet; drain. Stir in onions, ketchup and barbecue sauce; cook on medium-low heat 4 min., stirring frequently. Add bacon and beans; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Spoon meat mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

BEEFY BURRITOS OR NACHOS BY MAGGIE

Steps:

• If you don't have leftover white rice prepare that so it has a chance to cool before beginning.
• Brown the ground beef and drain well. Return the cooked beef to the pan and add the rice, salsa, diced green chilies, black beans and taco seasoning.
• Add the 3 Tbsp each of all the cheeses and cook over medium low until the cheese has melted and the contents are hot. Ladle the meat mixture into bowls and sprinkle with corn chip crumbles.
• For burritos, spoon the contents of the bowl into soft flour tortillas. For nachos serve with tortilla corn chips. Top your selection with any or all of the toppings your desire.

BLUE RIBBON BEEFY BURRITOS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives., In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt., Stir potatoes into meat mixture. Place 2/3 cup mixture in the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up., Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat 1 burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.