Beefy Naked Burrito Skillet Recipes

BEEFY NAKED BURRITO SKILLET

Beefy Naked Burrito Skillet image

Quick and delicious entrée with all the burrito ingredients you want, minus the tortilla. Served with a side salad, it's a complete meal.

Provided by Tammy Lynn

Categories Trusted Brands: Recipes and Tips Knorr®

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 medium onion, diced
1 bell pepper, diced
1 teaspoon cumin
1 teaspoon chili powder
1 (5.5 ounce) package Knorr® Rice Sides™ - Beef flavor
1 (15 ounce) can low-sodium pinto beans, rinsed and drained
½ cup shredded Cheddar cheese
1 tablespoon Sour cream for topping

Steps:

Heat a non-stick skillet over medium-high heat. Cook and stir ground beef, onion and bell pepper until beef is browned and onion is translucent, about 5 minutes. Stir in cumin and chili powder. Remove mixture from pan with a slotted spoon and set aside.
In same skillet, prepare Knorr® Rice SidesTM- Beef flavor according to package directions.
Stir pinto beans and seasoned beef mixture into the rice; continue cooking until thoroughly heated, about 2 minutes. Reduce heat to low.
Top with Cheddar cheese and continue cooking until cheese melts. Serve with sour cream and any additional favorite toppings.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 33.4 g, Cholesterol 60.4 mg, Fat 14.1 g, Fiber 5 g, Protein 22 g, SaturatedFat 6.4 g, Sodium 480.9 mg, Sugar 1.4 g

BLUE RIBBON BEEFY BURRITOS

Blue Ribbon Beefy Burritos image

I have a son who lives in Mexico, so we don't see him very often. When I make these burritos, it feels as if he is right there at the table with us, inhaling them. -Marina Castle, Canyon Country, California

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1-1/2 pounds ground beef
1 bottle (8 ounces) taco sauce
1 tablespoon Worcestershire sauce
1-1/2 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon pepper
Juice of 1/2 lemon
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
Oil for frying
3/4 pound potatoes (about 2 medium), peeled and cut into 1/2-in. cubes
8 flour tortillas (10 inches), warmed
4 cups shredded Mexican cheese blend

Steps:

Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives., In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt., Stir potatoes into meat mixture. Place 2/3 cup mixture in the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up., Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat 1 burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Nutrition Facts : Calories 682 calories, Fat 37g fat (17g saturated fat), Cholesterol 103mg cholesterol, Sodium 1166mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 7g fiber), Protein 34g protein.

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