Cheese Beef Burritos Food

BEEF AND CHEESE BURRITOS

Steps:

• Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper, onion and Mexican spice blend. Cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
• Add beans and salsa to skillet; cook 3 to 5 minutes until heated through.
• Divide beef mixture amount the center of 4 tortillas, leaving 1-1/2-inch border at bottom. Top beef mixture with rice and cheese. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with toppings, as desired.

CHEESY BEEF BURRITOS

Steps:

• Cook meat and chili powder in large skillet on medium-high heat 5 min. or until meat is done, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
• Spoon meat mixture down centers of tortillas; top with remaining ingredients.
• Fold in opposite sides of each tortilla, then roll up burrito-style.

CHEESE BEEF BURRITOS

Steps:

• Heat rice according to package directions. Meanwhile, crumble beef into a 4-qt. microwave-safe dish. Add corn and beans; mix well. Microwave, covered, on high until beef is no longer pink, 4-5 minutes; drain. Stir in salsa and cheese; microwave until cheese is melted, 2-3 minutes longer. Stir in rice., Spoon 3/4 cup beef mixture in the center of each tortilla; add additional ingredients of your choice. Fold bottom and sides of tortilla over filling and roll up. Freeze option: Cool beef mixture before making burritos; omit lettuce and sour cream from filling options. Individually wrap burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds. Carefully open burritos and add additional filling ingredients as desired.

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.

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.

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.

CHEESY BEEF BURRITOS

Steps:

• Bring beef stock to a boil.
• Add rice, cover and lower heat, cook for 20 minutes.
• Heat olive oil over medium heat.
• Add onions to oil and cook until translucent.
• Add ground beef to the onions and break it up using a spatula or wooden spoon, stir occasionally until browned.
• Drain off excess fat.
• Add water and taco seasoning.
• When rice is finished stir and add to meat.
• Heat a grill pan over medium high heat.
• Microwave tortillas in on a plate covered with a damp paper towel on high for 30 seconds.
• Place a mound of the meat and rice mixture in the center of the tortilla.
• Cover with a layer of shredded cheese.
• Add a spoonful of sour cream on top of the cheese.
• Fold the tortilla into a burrito.
• Place the burrito on the heated grill pan and cover with a bacon press or other heavy object, let cook for a couple of minutes, just long enough to get grill marks.
• Turn the burrito over and place the bacon press on top and cook for another 2 - 3 minutes.
• Serve (my son likes a spoonful of sour cream on the side as well).

BEEF & CHEESE BURRITOS

Steps:

• In a large skillet, brown ground beef over medium-high heat until no longer pink, pour off fat.
• Stir in salsa and Velveeta© and stir until melted.
• To serve, spoon about 1/2 cup beef mixture in center of tortilla and top with choice of toppings. Fold bottom edge up over filling and fold sides to center.

BEEF BURRITOS

Steps:

• preheat oven to 350.
• sauté beef and onion in a skillet until browned, breaking up larger pieces.
• drain fat.
• add chili powder and cumin, stir.
• add refried beans and stir to incorporate, add the green chilies and tomato sauce.
• cook until some liquid is absorbed.
• heat tortillas in oven, or microwave a few minutes until pliable.
• spread each tortilla with a few tablespoons of beef mixture down the middle.
• sprinkle with cheddar to cover.
• fold each side over and secure with toothpicks.
• bake 20-30 minutes until cheese is melted.
• serve with salsa, sour cream, guacamole, etc.

CHEESY GROUND BEEF & SALSA BURRITOS

Steps:

• Heat oven to 350ºF.
• Brown meat in skillet; drain. Return to skillet; stir in salsa.
• Spread beans down centers of tortillas; top with meat mixture and cheese. Fold in opposite sides of each tortilla, then roll up burrito style.
• Place, seam sides down, in 13x9-inch baking dish; cover.
• Bake 10 to 15 min. or until heated through.

BEEF & CHEESE BURRITO CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a 12 inch skillet over high heat, cook ground beef, stirring frequently, until all pan juices evaporate and meat is well browned. With a slotted spoon, remove beef to a bowl.
• In the same skillet over medium heat, in hot olive oil, cook onions, stirring occasionally, until golden and tender. Return ground beef to skillet; stir in chili powder, salt, ground red pepper, cumin, and dried oregano; cook 1 minute. Stir in canned tomatoes; with a spoon, break up tomatoes into small pieces. Remove skillet from heat. Stir in cheese.
• In a bowl, mix chopped tomato, corn, and parsley; set aside.
• Spoon beef mixture onto center of each tortilla; fold into cornucopia shapes and arrange in a shallow round 2 1/2 quart casserole. Top center of casserole with tomato-corn mixture and bake, uncovered, 20 to 25 minutes until heated through.

BEEFY BROCCOLI & CHEDDAR BURRITOS

Steps:

• Preheat oven to 350 degrees F.
• Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is done, about 5 minutes. Remove beef mixture and set aside.
• Stir Knorr® Rice Sides™ - Cheddar Broccoli, water and beans into same skillet and bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Stir in beef mixture. Remove from heat and let stand 2 minutes. Stir in 1/2 cup salsa and 1/2 cup cheese.
• Spoon about 3/4 cup rice mixture onto each tortilla; roll-up.
• Evenly spread 1/2 cup salsa in bottom of 13 x 9-inch greased baking dish. Arrange burritos, seam-side-down. Spoon remaining salsa down center of burritos, then sprinkle with remaining 1/2 cup cheese. Cover tightly with aluminum foil and bake 25 minutes or until heated through. Garnish with green onions.

CHEESY GROUND BEEF BURRITOS EL GRANDE

Steps:

• Brown meat in large skillet on medium heat; drain. Stir in salsa and peppers. Bring to boil. Stir in rice; cover. Simmer on low heat 5 min.
• Spread beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.
• Fold in opposite sides of each tortilla, then roll up burrito style. Serve with sour cream.