Burrito Recipe

Tasty Burritos

My cousin is of Mexican heritage, and I’ve watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They’re even better warmed up the next day in the microwave. —Debi Lane, Chattanooga, Tennessee

Prep: 20min

Total: 30min

Yield: 6 servings.

Nutrition Facts: calories , Fat , Cholesterol , Sodium , Carbohydrate , Fiber , Protein

Ingredients:

• 1 pound ground beef
• 1 envelope taco seasoning
• 1 can (16 ounces) refried beans
• 6 flour tortillas (12 inches), warmed
• 1 cup shredded Colby-Monterey Jack cheese
• 4 teaspoons canola oil
• Sour cream and salsa

Instruction:

In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

Loaded Smothered Beef Burritos

This Smothered Beef Burritos Recipe is loaded with seasoned ground beef, refried beans, rice, and topped with sauce and CHEESE! Freezer-friendly and EASY!!

Prep: 10min

Total: 45min

Serving Size: 1

Nutrition Facts: calories 701 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 33 grams fat, Fiber 7 grams fiber, Protein 35 grams protein, Saturated Fat 12 grams saturated fat, servingSize 1, Sodium 1589 milligrams sodium, Sugar 6 grams sugar, Trans Fat 1 grams trans fat, unSaturated Fat 18 grams unsaturated fat

Ingredients:

• 4 tablespoons olive oil, divided
• 1 lb ground beef (I used 90% lean)
• 1 small sweet Vidalia or white onion, diced small
• one 1-ounce packet taco seasoning (I used medium heat, reduced sodium)
• 7 large flour tortillas (10-inch, burrito size)
• one 16-ounce can refried beans
• one 8.5-ounce package precooked rice (I used Spanish Rice)
• 1 1/2 cups + 1 1/2 cups Mexican shredded cheese blend, divided
• one 15-ounce can red enchilada sauce (I used medium heat)
• cilantro, optional for garnishing

Instruction:

1. To a large skillet, add 2 tablespoons olive oil, beef, onion, and cook over medium-high heat for about 7 minutes, or until beef is cooked through and onions are soft and translucent; stir and crumble intermittently to ensure even cooking.
2. Add the taco seasoning and stir to combine; set skillet aside off the heat.
3. Preheat oven to 350F and drizzle the remaining 2 tablespoons olive oil into a large oven-proof skillet; set aside.
4. Lay the tortillas out on the countertop, evenly smear each with about 2 tablespoons of refried beans down the center, evenly distribute the rice (about 2 to 3 tablespoons) to the center of each tortilla, evenly top with the beef mixture down the center, and evenly distribute 1 1/2 cups of cheese down the center of each tortilla.
5. Roll up each burrito and place in the prepared skillet, seam side down. Bake for about 25 minutes.
6. Remove skillet from the oven, slowly and evenly drizzle the enchilada sauce over all the burritos, evenly sprinkle the remaining 1 1/2 cups cheese over the top of all the burritos, return skillet to the oven, and bake for 10 to 15 minutes, or until cheese has melted and sauce is lightly bubbling. Optionally garnish with cilantro and serve immediately. Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Beef Burrito Recipe

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