Tuesday, March 16, 2010

Beef and Bean Burrito Skillet Dinner

An easy Tex-Mex skillet supper made with ground beef, green chilies, canned pintos, flour tortillas, and seasoned with Sazon, chili powder and cumin.

Beef and Bean Burrito Skillet Dinner

I love Beef and Bean Burritos and this recipe transfers that flavor into the ease of a skillet meal. Made from scratch, it's fresh and just delicious. If you are in a rush, you can speed stove to table time by substituting a package of taco seasoning (eliminating all items beginning with salt through to, and including, the oregano) and a can of refried beans for the pintos and Sazon. Top individual servings with your favorite burrito garnishes - shredded lettuce, sliced black olives, chopped tomatoes, chopped avocados, green onion, or other toppings as desired.


Here's how to make it.

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Recipe: Beef and Bean Burrito Skillet Dinner

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

Ingredients
  • 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
  • 8 turns of the pepper grinder
  • 1 tablespoon of chili powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), optional
  • 1/2 teaspoon oregano
  • 1 packet of Sazon seasoning, optional
  • 1 cup of beef stock
  • 1 cup of red salsa
  • 1 (4 ounce) can of green chilies, undrained
  • 1 can pinto beans
  • 4 small flour tortillas, cut into small squares
  • 1 cup of shredded cheddar or Mexican style cheese
  • Sour cream
  • 1 green onion, sliced
  • Optional garnishes: Shredded lettuce, chopped tomatoes, chopped avocados, or other toppings as desired
Instructions

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. Drain if needed.

Add the salt, pepper, chili powder, cumin, garlic powder, Cajun seasoning, oregano, and Sazon. Stir together and continue cooking for about 1 minute. Add the beef stock and stir. Add the salsa, green chilies and pinto beans; stir and bring to a boil. Reduce heat and let simmer until thickened and reduced, about 15 minutes.

Stir in the pieces of tortillas and sprinkle cheese on top. Cover and let stand for 5 minutes, or until cheese is melted. Sprinkle top with sliced green onion. Garnish individual servings with shredded lettuce, chopped tomato, avocado, sour cream or other burrito toppings as desired.

~Cook's Notes~

I used a Sam's brand of lime and garlic salsa from Walmart, but any salsa will do, so just use whatever you usually buy. If you don't use Sazon seasoning for anything else, don't buy it, just substitute a general seasoning salt, like Lawrys.

Source: http://deepsouthdish.com

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©Deep South Dish
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13 comments:

  1. That is one fine skillet dinner! I'd be all over that.

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  2. This looks and sounds delicious Mary. And it has beans in it. A nice twist from the usual beef and bean burritos.

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  3. Nice n flavorful one dish meal, my favorite!

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  4. Ooh, look at all that melty cheesy goodness! I'm dying here!

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  5. The seasonings in this are wonderful - do you think I can make it with ground turkey?

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  6. This sounds delish! We love beef and bean burritos i should make this this week:)

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  7. Aimee - couldn't email you so in case you check back ... I've found that in most cases you can sub ground turkey for ground beef with no problem! This would work well with ground turkey. Enjoy!

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  8. I love these one skillet meals!

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  9. We had this tonight. I was looking for a ground beef recipe, and I just had to try it. I've made your burrito's and just knew this was gonna be just as good. Thanks for sharing! :)

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  10. This is very good. I have a child that won't do spicy so I have to make it on the mild side. It's easy to adjust by leaving peppers out. It' s the only "Mexican food" she will eat so that says a lot. I used black beans as a sub for pintos and gluten free tortillas(Udis). I'm making it again tonight as I put it on the monthly rotation. Thanks for sharing.

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