Beef Bean Burritos Food

BEEF & BEAN BURRITOS RECIPE BY TASTY

Steps:

• Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

BEEF AND BEAN BURRITOS

Steps:

• Brown ground beef in large skillet. Drain if needed. Add remaining ingredients (except tortillas) and cook together for 10 minutes.
• Wrap filling into tortilla with your choice of cheddar cheese, sour cream, black olives, avocado, and/or salsa.

BEEF & BEAN BURRITOS

Steps:

• Brown beef (and chorizo if desired)in olive oil. Add the onions, garlic, cumin, white pepper, red pepper flakes, black pepper, and salt. Add chipotle powder if used. When the beef (and chorizo if used)has browned, add thee taco seasoning and water and stir in well. Now add the refried beans and chili beans and mix in well. Do not drain the chili beans. (Additional water may be used if the mixture is too dry). Simmer for 10 minutes to allow the beans to heat and the flavors to blend.
• Soften tortillas with steam, hot oil, or warm water. Coat 8 large ramekins or a muffin pan with large cups with cooking spray (Pam). Shape the tortillas into cups in the ramekins or muffin pan. If water was used to soften tortillas, lightly coat them with oil.
• Place the shaped tortillas in an oven pre-heated to 400 deg. F. Bake for 7 to 10 minutes until tortillas are browned.
• Remove shaped tortillas from oven and fill with the hot beef/bean mixture. Top each with shredded cheese. Return to oven for 3 to 5 minutes to melt the cheese. Cool for about 3 minutes then remove them from the ramekins or muffin pan. Place them on serving dishes and enjoy.
• This dish has a moderate zing so the faint of heart may not enjoy it.
• Makes 8 hearty servings.
• May be served with Pico de Gallo or a lettuce & tomato salad or Spanish rice.
• Also, these could be topped with a zesty red or green salsa if desired.

QUICK 'N' EASY BEEF & BEAN BURRITOS

Steps:

• Preheat oven to 350 degrees.
• Heat a tablespoon or so of Olive Oil in skillet and add garlic and onion. Saute for a minute or two.
• Add ground beef and cook until browned; Drain.
• Stir in seasonings and tomato sauce over medium heat; Add refried beans and mix thoroughly.
• Generously spoon beef and bean mixture into floured tortillas, sprinkle with cheese, roll up and place seam side down in a lightly greased 8" x 8" square casserole dish.
• Spread any remaining filling on top and bake in oven for 20-25 minutes, or until heated through.
• Sprinkle remaining cheese on top a few minutes prior to removing from oven or immediately after removing from oven.
• Serve with sour cream, guacamole, hot sauce, etc.

BEEF AND BEAN BURRITOS

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

ROUND 2 RECIPE - BEEF AND BEAN BURRITOS

Steps:

• In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot.
• Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable.
• In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper.
• Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients.

BEEF BURRITOS

Steps:

• Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
• Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
• Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
• Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
• To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.

BEEF AND BEAN BURRITOS

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up., Freeze option: Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes. Serve with toppings of your choice.

EASY BEEF BURRITOS

Steps:

• Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
• Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
• To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

BEEF AND BEAN BURRITOS

Steps:

• Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
• Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.

BEEF & BEAN BURRITOS GRANDE

Steps:

• Heat oven to 350°F.
• Cook meat with seasoning mix as directed on package. Remove from heat; stir in 1/2 cup sour cream.
• Spread beans down centers of tortillas; top with meat mixture and 1/2 cup cheese. Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.

BEEF BURRITOS

Steps:

• In two 1-quart saucepans, heat beef and refried beans separately over medium heat 2 to 5 minutes, stirring occasionally, until hot. Warm tortillas as directed on bag.
• Place about 1/4 cup of the beef on center of each tortilla. Spoon about 2 tablespoons beans onto beef. Top with 1/4 cup of the lettuce, 3 tablespoons tomatoes and 2 tablespoons cheese.
• Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

BEEF, BLACK BEAN AND SPANISH RICE BURRITOS

Steps:

• 1. Preheat oven to 350.
• 2. Start on the spanish rice first, as it will take the longest. In a pot, put rice, salsa and water. Bring to a boil, reduce heat to medium low and cover. Cook for about 17-19 minutes.
• 3. Begin to brown ground beef in a pan, add all seasoning and cook until browned. May need to drain fat, depending on how you like your beef. Don't worry about getting your meat a little spicier than you might normally like it, because combining all these will tame down your meat and make the overall meal better.
• 4. While the meat is browning you can start the beans. In a sauce pan, heat up the oil. I drain almost all of the liquid out of the can and put it the pan. I add the garlic powder after the beans and real garlic before.
• 5. When all are finished cooking, I mix in a large bowl and mix in the cheese. I spray a 9x13 pan. I fill the tortillas and wrap them up like burritos and put them in the pan. I put it in the oven for about 15 minutes. We usually just add salsa on top of it.
• 6. If you're going to freeze, put in a plastic bag and lay flat in the freezer. I would thaw them out the day you're going to cook them. You may need to cook them a little longer if they're cold out of the refrigerator.