BEEF AND BEAN BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 170 to 180 degrees F.
- In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
- Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
- Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
- When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
- Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.
FROZEN BEEF AND BEAN BURRITOS (OAMC)
Great for making ahead and heating up in the microwave when you need one. You could also thaw them and heat, either through baking or frying (chimi).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 2h45m
Yield 15 burritos
Number Of Ingredients 12
Steps:
- Sort beans and place in a pot with 6 cups water.
- Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
- Drain and rinse beans, and cover with 6 cups water.
- Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
- Drain beans and retain cooking liquid.
- Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
- Cook until thoroughly done, breaking up any lumps as you cook.
- Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
- Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
- Season beans to taste with adobo seasoning or seasoned salt.
- Stir in cooked beef, tomato paste, and chopped green chilies.
- Warm tortillas briefly to soften them and make them easier to handle.
- Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
- Top with about 2 tbsp shredded cheddar.
- Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
- Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
- Place in plastic wrap, wrapping tightly to help keep its shape.
- Proceed the same way with remaining burritos.
- Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
- To use, remove wrapping from burrito and place on a microwave-safe plate.
- Microwave 2-3 minutes or until hot, turning halfway through cooking.
Nutrition Facts : Calories 492.5, Fat 18.8, SaturatedFat 7.7, Cholesterol 39.6, Sodium 572.4, Carbohydrate 57.9, Fiber 7.3, Sugar 3, Protein 22.2
BEEF AND BEAN BURRITOS
This recipe made it through the pickiest taste testers: my kids! They absolutely hate beans, but love, love, love these plump burritos. -Mindy Culver, Post Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up., Freeze option: Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes. Serve with toppings of your choice.
Nutrition Facts : Calories 462 calories, Fat 18g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 867mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 10g fiber), Protein 24g protein.
FREEZER BURRITOS
I love burritos, but the frozen types are so high in sodium, I created these. They're a perfect option to have on hand for quick dinners or late-night snacks-I've even had them for breakfast sometimes! -Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 345 calories, Fat 11g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 677mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
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