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. It's like a burrito in a skillet!
An easy Tex-Mex skillet supper made with ground beef, green chilies, canned pintos, flour tortillas, and seasoned with Sazon, chili powder and cumin. It's like a burrito in a skillet!

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 black beans or seasoned, refried beans for the pintos and Sazon.

Should I top my beef and bean burrito skillet dinner?

Absolutely, yes! I suggest topping your own individual serving with your favorite burrito garnishes:

Shredded lettuce, sliced black olives, chopped tomatoes, chopped avocados, diced onion, sliced green onion, sliced pickled jalapenos, chopped fresh cilantro, a dollop of guacamole, salsa, pico de gallo, sour cream, or any other of your favorite toppings as desired.

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.

Here's how to make my easy Beef and Bean Burrito Skillet Dinner.

Dig in y'all!

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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

Total time: 30 min
Yield: About 4 servings

  • 2 tablespoons olive oil
  • 1/2 a large onion, chopped
  • 2 tablespoons chopped jalapeno
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1/2 teaspoon oregano
  • 1 packet Sazon seasoning, (See Cook's Notes)
  • 1 cup beef stock
  • 1 cup red salsa
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1 (15.5 ounce) can pinto beans, drained and rinsed
  • 4 small flour tortillas, cut into small squares
  • 1 cup shredded cheddar or Mexican style cheese
  • Optional garnishes: Sour cream, shredded lettuce, chopped tomatoes, chopped avocados, sliced green onion, chopped red onion, sliced black olives, pico de gallo, salsa, chopped fresh cilantro, and other toppings as desired

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 as desired.

Cook's Notes: Sazon seasoning typically contains salt, pepper, coriander, oregano, cumin, garlic powder and achiote or turmeric. If you don't use Sazon seasoning for anything else, don't buy it, just substitute a mix of those seasonings. Substitute corn tortillas, black beans for the pintos, use turkey or even sausage if you prefer, add a can of well drained Mexicorn - make it your own! Just remember, taste and adjust seasonings as needed.


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