Cheesy Ground Beef Salsa Burritos Recipes

BEEF AND CHEESE BURRITOS

Steps:

• In a medium skillet, brown ground beef over medium heat
• Add in the can of cheddar cheese soup, and salsa
• Stir and let cook 1-2 minutes
• Serve on tortilla and top with additional desired toppings

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.

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.

COURT'S CREAMY AND QUICK BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook ground beef and onion in a skillet over medium heat until the beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
• Stir refried beans, 1 cup Cheddar cheese, and taco seasoning into the drained ground beef mixture.
• Spoon ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling.
• Stir cream of mushroom soup, sour cream, and salsa together in a bowl.
• Spread about 1/2 the cream of mushroom soup mixture into the bottom of a 9x13-inch baking dish.
• Arrange rolled tortillas into a single layer in the baking dish with the seam side down.
• Pour remaining cream of mushroom soup mixture over the tortillas.
• Top with 1 1/2 cups Cheddar cheese.
• Bake in preheated oven until cheese is bubbly and melted, 30 to 35 minutes.

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.

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.

BEEF AND SALSA BURRITOS

Steps:

• In large skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally.
• Pour off drippings.
• Season beef with chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Stir in spinach and salsa; heat through.
• Remove from heat; stir in cheese.
• To serve, spoon approx 1/2 cup beef mixture in center of each tortilla.
• Fold bottom edge up over filling; fold sides to center overlapping edges.

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).