|A nicely seasoned ground beef mix perfect for beef burritos with beans.|
Beef and Bean BurritosI really love a good homemade burrito on occasion and this is a great blend of seasonings.
Recipe: Beef and Bean Burritos©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 20 min | Yield: 10 to 12 burritos
- 2 tablespoons of olive oil
- 1/2 of a large onion, chopped
- 2 tablespoons of chopped jalapeno
- 1 pound of ground beef
- 1 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- 2 tablespoons of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 1/2 teaspoon oregano
- 1 cup of beef broth or stock
- 1 (10 ounce) can of Rotel tomatoes, undrained
- 1 (4 ounce) can of green chilies, undrained
- 1 (15 ounce) can of refried beans
- 10-12 burrito size flour tortillas
- 1-1/2 to 2 cups of shredded cheddar cheese
Preheat oven to 325 degrees F.
Heat 2 tablespoons of olive oil in a medium skillet; add the onion and jalapeno; cook until onion is soft but not browned. Add the ground beef and cook, breaking up with a potato masher, until browned. Add the salt, pepper, chili powder, cumin, garlic powder, Cajun seasoning and oregano. Stir together and continue cooking for about 1 minute. Add the beef stock and stir. Add the diced tomatoes and green chilies; stir and bring to a boil. Reduce heat and let simmer until thickened and reduced, about 20 minutes. Set aside.
Warm the refried beans in the microwave or on the stovetop; set aside. This just makes them easier to spread. Warm the tortillas so that they will roll easily and not tear. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Spread a thin layer of the refried beans in the center of a tortilla. Top with cheese, and layer that with the beef mixture. Fold the bottom up, fold in the sides toward the middle and then roll up from the bottom. Place the burritos in the baking dish, seam side down.*
Cover tightly with foil and bake at 325 degrees F for 30 minutes, or just until warmed through. You can also warm them in the microwave - wrap one in a paper towel and microwave on medium about 1-1/2 to 2 minutes, or until hot.
If you are preparing these for the freezer, wrap the burritos individually in parchment paper and place them all into a large freezer bag to store. To reheat in microwave, remove parchment and wrap burrito in a damp paper towel. Microwave on high for 2 to 3 minutes, turning over halfway through. To reheat several, leave them wrapped on a baking sheet and bake at 350 degrees for about 25-30 minutes, or until heated through.
Cook's Notes: To turn this into a casserole, after placing all of the rolled burritos into the dish, pour a small can of enchilada sauce down the center of the burritos on top and sprinkle some additional cheese over that. Cover and bake at 325 for 30 to 45 minutes or until steaming hot. Garnish with additional chopped onion, chopped tomatoes and sliced green onion once you remove it from the oven.
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