Best Kittencals Beef Burritos Recipes

KITTENCAL'S BEEF BURRITOS

Kittencal's Beef Burritos image

You can double the filling mixture or prepare the complete burrito and freeze, trust me when you taste these burritos you will be making them all the time! If you are using dryed pinto beans then they will need to soak in water for 24 hours. Prep time does not include soaking the beans for 24 hours. The recipe can be made using half ground beef and ground pork if desired Yield is only estimated depending on the amount of filling used in the burrito, all amounts may be adjusted to suit taste.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 55m

Yield 6-10 serving(s)

Number Of Ingredients 15

Ingredients

2 cups pinto beans or 1 lb dry pinto beans
2 lbs lean ground beef
1/2 teaspoon cayenne pepper (or to taste)
1 (1 1/4 ounce) package taco seasoning mix (my Kittencal's Taco Seasoning Mix works well for this)
1 large onion, finely chopped (or use 2 medium onions)
1 small green bell pepper, seeded and chopped
2 tablespoons minced fresh garlic
1 -2 jalapeno pepper, seeded and finely chopped
seasoning salt (or taste, or use white salt)
1 -2 teaspoon coarse black pepper (or to taste)
1 1/2-2 cups salsa (or to taste)
1/2 cup diced chile (or to taste)
2 cups grated monterey jack cheese (or to taste)
1 1/2 cups grated cheddar cheese (or to taste)
6 -10 flour tortillas

Steps:

If using dryed pinto beans, soak overnight; drain cook beans the next morning in 4 quarts fresh cold water, season with salt to taste; mash well with a fork or spoon.
Brown the meat with cayenne pepper, onion, green bell pepper, garlic, jalapeno peppers and taco seasoning mix; drain fat, then season with seasoned or whitesalt and pepper.
Add in chilies and salsa; stir into beans.
Stir in grated cheeses; mix well.
Spoon into flour tortilla, and fold.
Wrap in foil and bake for 20 minutes at 350 degrees.
**You can prepare these and then freeze to bake later, if you are freezing them, prepare the filling wrap in tortilla, and then freeze in foil.
**To bake frozen just remove from freezer and bake in 350 degree oven for 45-50 minutes in foil.

Nutrition Facts : Calories 748.1, Fat 38.8, SaturatedFat 20, Cholesterol 161.5, Sodium 1536.4, Carbohydrate 43.9, Fiber 9.3, Sugar 6.3, Protein 56

BEEF AND BEAN BURRITOS

Beef and Bean Burritos image

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

Ingredients

2 pounds ground beef
2 cans (16 ounces each) refried beans
3 cups shredded Mexican cheese blend or cheddar cheese
1-1/3 cups enchilada sauce
1/2 cup water
1/3 cup chopped onion
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 teaspoon salt
16 flour tortillas (10 inches), warmed
Optional toppings: shredded Mexican cheese blend, sour cream, shredded lettuce, chopped tomatoes and sliced ripe olives

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.

NIF'S HEALTHY BAKED BEEF BURRITOS

Nif's Healthy Baked Beef Burritos image

Hola Amigos! This recipe is mui bueno! A healthy and easy recipe that adults and kids will both love. You can replace the ground beef with a vegetarian meat alternative or chicken. Also, you may want to add peppers when you add the tomatoes to the beef. Serve this with the crunchy veggies listed to catch the sauce and add some cold crunch to your hot burritos. NOTE: this is a big meal and might be too much for some people. My DH and I were hungry and ate our 2 burritos but our DS's could only eat 1 1/2 and were stuffed. Enjoy!

Provided by Nif_H

Categories One Dish Meal

Time 1h

Yield 8 burritos, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb extra lean ground beef
1/4 cup taco seasoning
1 cup water
1 cup fat free sour cream
1/2 cup salsa, your preferred level of heat
1 cup tomatoes, cut into small cubes
8 whole wheat soft tortillas, 12 inch
1 cup low-fat cheddar cheese, grated
1 small head iceberg lettuce, cut into thin ribbons
2 cups tomatoes, cut into small cubes

Steps:

Brown ground beef in nonstick pan over medium for 5 minutes. Add taco seasoning and water and simmer for 20 minutes or until water has evaporated. By doing this, you infuse the taco seasoning into the ground beef and it tastes great!
Add sour cream, salsa and tomatoes and stir until heated through.
Divide mixture between 8 soft tortillas, approximately 1/2 cup each.
Spray shallow casserole dish with nonstick spray.
Roll up tortillas - fold the sides in first until almost touching. Then roll the tortilla and place seam side down in pan to ensure that filling does not run out. Sprinkle evenly with cheese.
Cover pan with foil and bake at 350F for approximately 25 minutes, until cheese has melted and burritos are heated through.
Place 1/4 of the lettuce and on each plate and top with 1/4 of tomatoes.
Place 2 burritos on top of fresh veggies on each plate.

Nutrition Facts : Calories 737.5, Fat 19.6, SaturatedFat 7, Cholesterol 82, Sodium 1601, Carbohydrate 90.9, Fiber 7, Sugar 12.5, Protein 47.5

SLOW COOKER BEEF BURRITOS

Slow Cooker Beef Burritos image

This recipe originally from Cooking Light. I don't use taco seasoning, just a mix of my own to make it spicier, and to control salt content. I like to use dried chipotle powder in the rub, and add a chopped canned chipotle in sauce to the meat before cooking. Leftover canned chipotles in sauce freeze well, put 1 or 2 chiles to a baggie to use in chiles, mexican recipes etc. This recipe also good with black beans instead of refried.

Provided by AZRT8871

Categories Steak

Time 9h20m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (2 lb) london broil beef
1 (1 1/4 ounce) package taco seasoning mix
cooking spray
1 cup chopped onion
2 chopped garlic cloves
1 tablespoon white vinegar
1 (4 1/2 ounce) can chopped green chilies
1 (16 ounce) can fat-free refried beans
12 8-inch fat-free flour tortillas
1 1/2 cups shredded monterey jack cheese
1 1/2 cups chopped plum tomatoes
3/4 cup nonfat sour cream

Steps:

Trim fat from meat; rub seasoning mix over both sides of meat.
Place meat in an electric slow cooker coated with cooking spray; add onion, garlic vinegar, and green chiles.
Cover with lid; cook on low-heat setting for 9 hours.
Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks.
Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions.
Spread 2 tablespoons beans down the center of each tortilla.
Spoon a heaping 1/3 cup meat mixture on top of beans.
Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
I serve with additional salsa, chopped lettuces, cilantro and chopped green onions to garnish.

DICED BEEF BURRITOS

Diced Beef Burritos image

Make and share this Diced Beef Burritos recipe from Food.com.

Provided by GinKitty

Categories High Protein

Time 4h

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs beef roast, cubed
1 large onion, diced
6 garlic cloves, crushed
1 tablespoon kosher salt
5 bouillon cubes
2 tablespoons cornstarch
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon oil

Steps:

Chose a roast that is flat and easy to cube.
cube and salt the roast, allow it to set.
Add oil to large stock pot.
Brown meat in oil.
Add onions and saute.
Add water 2-3 inches over the meat.
Add spices and allow to simmer 3-4 hours or until water has boiled down by half (meat should be just visible).
Mix corn starch with water and use to thicken broth.

Nutrition Facts : Calories 367.9, Fat 13.8, SaturatedFat 4.5, Cholesterol 150.1, Sodium 2711.8, Carbohydrate 11.4, Fiber 1.6, Sugar 2.6, Protein 51

BEEF BURRITOS

Beef Burritos image

From the Australian Women's Weekly All Time Favourites cookbook - different from others on this site but I love it!

Provided by currybunny

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

4 large round flour tortillas
1 cup cheddar cheese, grated
1 teaspoon hot paprika
3/4 cup sour cream
1 tablespoon cilantro, finely chopped
1 tablespoon olive oil
500 g minced beef (1lb)
1 onion, finely chopped
2 garlic cloves, crushed
1 (14 ounce) can diced tomatoes (440gm)
1 1/4 ounces taco seasoning mix (35gm)
1/2 cup water
1 (10 ounce) can kidney beans, drained (300gm)
1 large avocado
1 small onion, finely chopped
2 teaspoons lemon juice or 2 teaspoons lime juice
3 drops Tabasco sauce
1 small tomatoes, seeded and chopped

Steps:

Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.