Beef And Bean Burrito Bake Recipes

BEEF AND BEAN BURRITO BAKE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• In a bowl beat 6 eggs with a fork, then add the spring onions.
• Spray a frying pan with low calorie cooking spray and place on a medium heat.
• Pour 1/4 of the egg mix into the pan and swirl to coat the bottom of the pan, cook for about 1 minute until the egg has set, then carefully flip over and cook for a further 1 minute.
• Place the cooked omelette onto some greaseproof paper and then repeat until you have 4 omelettes in total. Place a sheet of greaseproof paper between each omelette to stop them from sticking together. Save until later.
• Pre-heat the oven to 200°C.
• Spray a frying pan with low calorie cooking spray and place on a medium heat.
• Cook the onions, garlic and peppers for 2 minutes until soft, then add the beef mince and cook for a further 3 minutes until the mince has browned.
• Add the tomato puree, tinned tomatoes and kidney beans to the pan.
• Then add the oregano, chilli flakes, black pepper, cumin, balsamic vinegar and continue cooking for 10 minutes.
• In a bowl beat the remaining 1 egg with a fork and add the Greek yoghurt and 60g of the Cheddar cheese. Put to one side.
• When the mince has cooked add 1/4 of the mix into the middle of one of the omelettes leaving a 1cm gap around the sides.
• Fold in the sides of the omelette, then fold the bottom over the top to encase all of the filling. Repeat this until you have four egg burritos.
• Place the burritos into an ovenproof dish then top with the yoghurt and cheese mix.
• Place 4 or 5 of the drained jalapeños onto each burrito and sprinkle with the remainder of the Cheddar cheese.
• Bake in the oven for 20 - 25 minutes until piping hot and golden brown on top.

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 & 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!

SMOTHERED BEEF AND BEAN BURRITO CASSEROLE

Steps:

• Brown the ground beef with the salt and pepper to taste (if using shredded meat that has already been cooked, skip this step.
• Mix the meat, beans and green chilies together.
• Cut the tortillas in half; lay them in a 9 x 13 rectangular pan, placing the cut edges square to the side of the pan, over lapping as needed.
• Spread 1/3 of the meat and bean mixture on top of tortillas.
• Pour 1/2 cup of the sauce over the meat.
• Sprinkle on 1/2 cup of the cheese.
• Repeat layer once more.
• Add one more layer by adding tortillas and meat mixture.
• Top with another layer of tortillas; pour last cup of sauce over the tortilla covered casserole.
• Sprinkle with remaining cheese.
• Bake in 350 degree oven until hot and the cheese is melted.
• Top with lettuce and tomatoes.
• Serve with sour cream.

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.

BEEF AND BEAN BURRITO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the bottom of a 10-inch round tin, spread Ground Beef (1 cup). Place Large Flour Tortilla (1) on top of the taco meat.
• Evenly spread the top of the tortilla with Refried Beans (1/2 cup). Add Ground Beef (1 cup), Salsa (1/2 cup), Shredded Cheese (1 cup), and Scallion (1 1/2). Spread across evenly. Top with another of the Large Flour Tortilla (1).
• Evenly spread the top of the tortilla with the remaining Refried Beans (1/2 cup). Add Ground Beef (1 cup), Salsa (1/2 cup), Shredded Cheese (1 cup), and Scallion (1 1/2). Top with another of the Large Flour Tortilla (1).
• Spread the top of the tortilla with remaining Ground Beef (1 cup), Refried Beans (1/2 cup), and Shredded Cheese (1 cup).
• Bake for 20 minutes.
• Top with Sour Cream (1 dollop). Serve and enjoy!

BEAN BURRITO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
• Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.

CHICKEN AND BEANS BURRITO BOWLS

Steps:

• In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
• In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
• In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
• Serve chicken and beans in bowls with rice and desired toppings.