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Beef and Bean Burritos

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Ingredients

1-1/2 pounds ground beef
1 onion, chopped
4 cloves garlic, minced
1 or 2 jalapeno peppers, diced
2-1/4 cups water
1 (2.5 ounce) package dried refried beans
1/4 teaspoon pepper
2 (16 ounce) jars taco sauce
12 to 14 corn tortillas
1-1/2 cups shredded Pepper Jack cheese
2 cups shredded Colby cheese
2 avocados, peeled and diced
1 cup sour cream

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Beef and Bean Burritos

  • Serves 8
  • Easy

About This Recipe

I love Tex Mex food, and have ever since my family took a vacation to Texas and Mexico in the early 1970s. We rented a Winnebago, which seemed huge when we left our home’s driveway, but shrunk to very small proportions by the end of the three week trip!

We had some wonderful food in restaurants, and my mom actually cooked in the camper’s minuscule kitchen. Believe it or not, this is one of the recipes she made. I guess this really is a recipe for enchiladas, but we always called it a burrito, so I’m not going to change the name.

You can make this recipe as mild or as spicy as you’d like. If you like really spicy food, use habanero or Scotch Bonnet chiles in place of the jalapeño, and add some cayenne pepper or crushed red pepper flakes to the meat mixture.

This recipe makes a lot of burritos. I make them in two pans, because I like to be able to remove a whole burrito without too much trouble. Bake both pans, then you can freeze one of them for later. (To use the frozen casserole, defrost in the fridge overnight, then reheat, covered, at 400°F for about 15 to 20 minutes until hot.)

However you make it, serve with a cold beer and a plain green salad tossed with some avocados and ranch salad dressing. Yum.

Steps

1
Done

Preheat the oven to 375°F. Grease two 13 x 9" glass baking dishes with oil and set aside.

2
Done

Cook the beef, onion, garlic, and jalapeño pepper in a large skillet until the meat is browned, stirring to break up the meat. Drain well.

3
Done

While the meat is cooking, bring the water to a boil in a saucepan and add the beans. Cook, stirring frequently, until the beans are rehydrated and thick.

4
Done

Add the pepper and the refried beans to the meat mixture. Stir in 3/4 cup of the taco sauce, and simmer for 5 minutes.

5
Done

Wrap the corn tortillas in heavy duty foil and place in the oven for 5 minutes to soften. Make sure you only use about 5 corn tortillas in each stack. If you package too many together, the steam the tortillas produce while they are heating will break some of the tortillas apart.

6
Done

Pour about 1 cup of the taco sauce into the prepared pan. Then fill each softened tortilla with about 1/3 cup of the meat filling and top with some of the Pepper Jack cheese; roll up and put in the dish.

7
Done

Pour the remaining taco sauce over all and sprinkle with the Colby cheese. Bake for 20 to 30 minutes or until the cheese melts and starts to brown.

8
Done

Serve the burritos with the avocados and sour cream.

lindaBest

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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