BEEF BURRITOS
From the Australian Women's Weekly All Time Favourites cookbook - different from others on this site but I love it!
Provided by currybunny
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
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 BURRITOS
Soft tortilla wraps filled with savory ingredients and mouthwateringly delicious seasoned beef.
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Step one is to heat the sunflower oil up in a large pan. Fry the onions for 5 minutes and then add seasoning such as oregano and garlic, cooking for one to two minutes. Take the beef mince and place into the pan, stirring with the other ingredients until golden brown.
- Stir sugar into the beef mixture, and then pour a little vinegar over it. If you aren't planning on freezing your burritos, this is when you can add chopped tomatoes to the beef mixture and stir it in.
- Simmer your beef mix for around 5 minutes, and then add the black beans, continuing to simmer for an additional 20 minutes. During this time, you can add additional spices depending on your preference.
- Take the tortillas out of their packaging and begin to heat them according to the instructions on their packaging. Once you have heated the tortillas and they are ready to go, begin lining up rice and beef along with each tortilla, making sure to add any toppings you like such as tomatoes, cucumber, or lettuce.
- Fold over the ends of the burrito in order to seal them so that the filling doesn't fall out. Serve immediately, or leave to cool if you wish to freeze them.
Nutrition Facts : Calories 454 kcal, Fat 23 g, SaturatedFat 10 g, Cholesterol 69 mg, Sodium 451 mg, Carbohydrate 36 g, Fiber 5 g, Sugar 2 g, Protein 24 g, ServingSize 1 serving
BEEF AND BEAN BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
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 WET BURRITOS HACIENDA-STYLE!
There is a fantastic Mexican restaurant nearby called the "Hacienda", and they are FAMOUS for their "wet burritos". (Which basically means they are SMOTHERED in cheese!!!! LOL!!) They are WONDERFUL!! Here is my very own version of them! (These are big, but that's the way they serve them at the restaurant.) Don't let the lengthy directions fool you!!! They are EASY to make!!!! Hope you try them! :)
Provided by Wildflour
Categories Mexican
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.
- Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.).
- When hot, place roast in carefully.
- Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;).
- Add beef broth and turn heat down to medium.
- Place on top securely, place on regulator.
- Heat til regulator starts rocking. (This takes about 10-15 minutes at most.).
- Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.).
- When regulator starts to rock, set timer for 50 minutes.
- After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening.
- Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist.
- Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use.
- Put beef back into pot and add broth.
- Shred beef with 2 forks.
- Add 1 cup water, taco seasoning packets, hot sauce and butter.
- Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside.
- Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable.
- THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking.
- Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.).
- Top with a nice amount of shredded lettuce keeping it all in the center straight across.
- Pile each (on top of lettuce), with the shredded beef mixture.
- Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :).
- Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.).
- In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well.
- Pour evenly over burritos.
- Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :).
- Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned.
- Plate using large spatula! Use 2 if needed!
- Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.!
- I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
- *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
- ENJOY! Ole! :).
Nutrition Facts : Calories 1620.2, Fat 109.8, SaturatedFat 51.5, Cholesterol 298, Sodium 2633.8, Carbohydrate 63.3, Fiber 4.1, Sugar 3.4, Protein 91.6
BEEF & BEAN BURRITOS RECIPE BY TASTY
Here's what you need: ground beef, taco seasoning, flour tortillas, refried bean, shredded mexican cheese blend
Provided by Claire Nolan
Categories Lunch
Yield 6 burritos
Number Of Ingredients 5
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!
Nutrition Facts : Calories 480 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 3 grams, Protein 31 grams, Sugar 1 gram
BEEF BURRITOS
Enjoy these hearty beef burritos for dinner - ready in 30 minutes. Perfect if you love Mexican cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 390, Carbohydrate 44 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 1 g
KRIS' AMAZING SHREDDED MEXICAN BEEF
My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
Provided by Kris Ross
Categories World Cuisine Recipes Latin American Mexican
Time 8h45m
Yield 12
Number Of Ingredients 10
Steps:
- Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
- Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
- Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 20.8 g, Fiber 1.3 g, Protein 31.2 g, SaturatedFat 7.9 g, Sodium 426.4 mg, Sugar 1.3 g
EASY BEEF BURRITOS
Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 45m
Yield Makes 8/serves 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 872 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 1.11 milligram of sodium
SOUTHWESTERN BEEF BURRITOS
We became acquainted with Mexican food after moving to Arizona from the Midwest. I got this beef burrito recipe from my brother-in-law, who ran a Mexican restaurant. -Jacqueline Hergert, Payson, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.
Nutrition Facts : Calories 446 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 973mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.
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