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 & 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
RIO GRANDE BEEF BURRITOS
From Bon Appetit's 50th Anniversary Issue. I used about half the amount of cream (substituting half and half) and half the cheese for the sauce.
Provided by iris5555
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Grease 9-inch square baking pan.
- Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
- Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
- Add chiles and peppers and stir until heated through.
- Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
- Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat.
- Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
- Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling.
- Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
- Spoon remaining pepper mixture over tortillas.
- Sprinkle with 1/2 cup cheese.
- Bake uncovered until cheese melts, 5 to 10 minutes.
Nutrition Facts : Calories 1274.4, Fat 81, SaturatedFat 35.8, Cholesterol 211.8, Sodium 2566.6, Carbohydrate 76.6, Fiber 6.6, Sugar 8.2, Protein 61
BREAKFAST BURRITOS PLAIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 18 burritos
Number Of Ingredients 6
Steps:
- Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
- Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
- Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
- Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients.
FAVORITE BEEF BURRITOS
Easy, tasty & filling weeknight meal!
Provided by Holly Nilsson
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- In a 12" skillet set over medium-high heat add ground beef and yellow onion.
- Cook the meat until it's no longer pink and the onions are translucent. Drain any fat.
- Add in the taco seasoning and prepare according to the packet directions.
- When the meat is fully cooked stir in the cilantro and remove from the heat.
- Lay out the flour tortillas and spread a layer of refried beans into the middle of each tortilla.
- Top each tortilla with an equal amount of the meat mixture and shredded cheese.
- Roll up each tortilla burrito-style and enjoy warm.
- Optional: Heat a non-stick skillet over medium heat. Add burrito seam side down and cook 2-3 minutes or until slightly browned. Flip over and repeat with the other side.
Nutrition Facts : ServingSize 1 burrito, Calories 409 kcal, Carbohydrate 29 g, Protein 25 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 1295 mg, Fiber 5 g, Sugar 5 g
BEEF BURRITOS
Beef up your next Tex-Mex night with our Beef Burritos recipe! This classic burrito recipe includes cumin, avocado, sour cream, salsa, cilantro, warm roast beef and shredded cheddar Jack cheese. Our Beef Burritos are bound to make your family exclaim "olé!"
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Mash avocados with the sour cream, garlic and cumin until well blended. Stir in the cilantro.
- Spread 2 Tbsp. of the avocado mixture onto each tortilla; top with 1/3 cup of the meat and 1 Tbsp. of the cheese. Roll up, tucking in both sides of each tortilla as you roll it up.
- Top with any remaining avocado mixture and cheese. Serve with the salsa.
Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 g
GREEN CHILE BEEF BURRITOS
Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
RIO GRANDE BEEF BURRITOS WITH ROASTED PEPPERS
Categories Milk/Cream Garlic Onion Sauté Quick & Easy Steak Bell Pepper Tortillas Monterey Jack Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes. Add chiles and peppers and stir until heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.
- Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.
EASY ONE-SKILLET GROUND BEEF BURRITO
This easy one-skillet ground beef meal can be made in under 30 minutes!
Provided by Aaron Bizzell
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef to a paper towel-lined plate and drain and discard grease from the skillet.
- Return ground beef to the skillet and add black beans, salsa, water, and taco seasoning. Mix well and bring to a boil. Reduce heat slightly and add Cheddar cheese and tortilla strips. Cover and simmer until cheese is melted, about 5 minutes. Top with sour cream.
Nutrition Facts : Calories 772.3 calories, Carbohydrate 56.5 g, Cholesterol 124.3 mg, Fat 42.8 g, Fiber 10 g, Protein 39.2 g, SaturatedFat 21.3 g, Sodium 1820.6 mg, Sugar 3.4 g
BURRITOS EL GRANDE
Make and share this Burritos El Grande recipe from Food.com.
Provided by a_happy_goddess
Categories Beans
Time 20m
Yield 6 burritos, 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat; drain.
- Add salsa and green pepper; mix.
- Bring to boil.
- Stir in rice; cover. Reduce to low and simmer 5 minutes.
- Meanwhile, heat beans up to warm.
- Spread beans down center of tortillas.
- Top evenly with meat mixture, cheese and lettuce.
- Serve with sour cream.
Nutrition Facts : Calories 553.5, Fat 25.9, SaturatedFat 12.3, Cholesterol 84.3, Sodium 1264.3, Carbohydrate 50.4, Fiber 7.2, Sugar 3.9, Protein 29.9
EL GRANDE BURRITO RECIPE
Check out this delicious El Grande Burrito Recipe. Beans, cheese, tomatoes and lettuce all come together in this simple El Grande Burrito Recipe.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Brown meat in large skillet on medium heat; drain. Stir in salsa, peppers and water. 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.
Nutrition Facts : Calories 630, Fat 28 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1400 mg, Carbohydrate 62 g, Fiber 10 g, Sugar 6 g, Protein 30 g
BEEF BURRITOS
Living in Arizona, we enjoy all sorts of foods with Southwestern flair, such as these beef-stuffed tortillas. The recipe is easy to make and easy to serve-folks can assemble their own burritos with their choice of garnishes. - Amy Martin, Waddell, Arizona
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 18 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool. , Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.
Nutrition Facts :
RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Salad Taco Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
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