Beef and Bean Burritos

Introduction

The kitchen smelled like browned beef and warm spices, and the radio played low as I folded the first tortilla — that memory is the heart of these Beef and Bean Burritos. This always takes me back to Sunday dinners. Also, if you like one-pan comfort foods, I often turn to a one-pot beef and garlic parmesan pasta for a quick twin favorite; however, tonight we’re all about stuffed tortillas.

Why You’ll Love This

• Hearty and filling without fuss — great for busy nights.
• Budget-friendly ingredients that stretch into leftovers.
• Kid-approved flavors with mild spice from green chiles.
• Easy to scale for a crowd or meal prep.

Quick Recipe Snapshot

• Servings: 6 burritos
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes
• Skill level: Easy
• Taste: savory, mildly spicy, cheesy

You’ll feel confident making these — they’re forgiving, and the sauce hides small mistakes.

Ingredients You’ll Need

• 1 lb ground beef
• 1/2 cup chopped onion
• 2 tsp minced garlic
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 4.5 oz diced green chile peppers
• 16 oz refried beans
• 8 oz tomato sauce
• 10 oz enchilada sauce
• 15 oz chili no-beans (Hormel)
• 6 flour burrito tortillas (about 12 inches)
• 2 cups shredded lettuce
• 3 cups shredded Mexican blend cheese
• Chopped green onions (for garnish)
• Any additional desired toppings (sour cream, tomato, avocado)

Chef notes:

• Fresh garlic = bigger flavor.
• Toast tortillas briefly for pliability.
• Use low-sodium cans to control salt.

How to Make It

1. Preheat the oven to 400°F. First, heat a skillet over medium-high until it’s hot.
2. Brown the ground beef with the chopped onion; listen for a steady sizzle and cook until the beef is no longer pink and the onion softens.
3. Then drain the grease, return the skillet to the heat, and stir in the minced garlic, cumin, salt, and pepper. Smell the spices bloom.
4. Next, stir in the diced green chiles and refried beans until the mixture looks even and thick; turn off the heat but keep the pan warm.
5. Meanwhile, whisk the tomato sauce, chili no-beans, and enchilada sauce in a saucepan, and heat over medium until it steams and the aroma deepens. Then keep warm.
6. Divide the beef-and-bean mix into six portions right in the pan. Place a tortilla on a plate and add 1/6 of the filling to the center. Sprinkle a little cheese and lettuce on top.
7. Fold the left and right sides over the filling, then fold the top and bottom like an envelope so the seam overlaps well. Repeat for each tortilla.
8. Place seam-side down in two greased 9×13 dishes (three burritos per dish). Pour the warm sauce evenly over the burritos.
9. Sprinkle the remaining cheese on top, and bake 15–20 minutes until the sauce bubbles and cheese melts with slightly golden edges.
10. Finally, top with extra lettuce, tomato, sour cream, and chopped green onions before serving.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown beef while you chop onions to save five minutes.
2. Common mistake + fix: If tortillas crack, heat them quickly in a damp towel for 15 seconds to soften.
3. Simple variation: Add a pinch of smoked paprika or swap enchilada sauce for a green salsa for brightness.

Serving Ideas

• Weeknight dinner: Serve with chips and salsa, and a simple salad.
• Casual brunch: Pair with scrambled eggs and avocado slices.
• Crowd pleaser: Make a double batch and let guests top their own.
• Garnish ideas: Fresh cilantro, diced tomato, sour cream, or pickled jalapeños. Also try with a side of roasted corn.

Also, if you want richer sides, try a creamy pasta like one-pot creamy beef and spinach Alfredo for a special pairing.

Storing & Leftovers

• Fridge: Store covered for up to 3–4 days.
• Freezer: Freeze assembled (unbaked) for up to 2 months; thaw overnight before baking.
• Reheat: Bake at 350°F for 15–20 minutes or microwave covered until heated; broil 1–2 minutes for crisp cheese edges.
  Leftover idea: Chop a burrito and toss into a quick burrito bowl with fresh lettuce and avocado.

Beef and Bean Burritos

Hearty and filling burritos packed with savory beef and flavorful beans, topped with melted cheese and served with delicious toppings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 burritos

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 550

Ingredients Method Notes

Ingredients

  

Filling Ingredients

• 1 lb ground beef
• 1/2 cup chopped onion
• 2 tsp minced garlic Fresh garlic for bigger flavor
• 1 tsp cumin
• 1/2 tsp salt Use low-sodium if desired
• 1/2 tsp pepper
• 4.5 oz diced green chile peppers
• 16 oz refried beans
• 8 oz tomato sauce
• 10 oz enchilada sauce
• 15 oz chili no-beans (Hormel)
• 6 pieces flour burrito tortillas (about 12 inches)
• 2 cups shredded lettuce
• 3 cups shredded Mexican blend cheese
• Chopped green onions (for garnish)
• Any additional desired toppings (sour cream, tomato, avocado)

Method

 

Preparation

1. Preheat the oven to 400°F.
2. Heat a skillet over medium-high until it’s hot.
3. Brown the ground beef with the chopped onion until the beef is no longer pink and the onion softens.
4. Drain the grease and stir in the minced garlic, cumin, salt, and pepper.
5. Stir in the diced green chiles and refried beans until the mixture looks even and thick.

Making the Sauce

1. Whisk the tomato sauce, chili no-beans, and enchilada sauce in a saucepan, and heat over medium until it steams.

Assembling the Burritos

1. Divide the beef-and-bean mix into six portions.
2. Place a tortilla on a plate and add 1/6 of the filling to the center, then sprinkle with cheese and lettuce.
3. Fold the left and right sides over the filling, then fold the top and bottom like an envelope.
4. Place seam-side down in two greased 9×13 dishes and pour the warm sauce over the burritos.

Baking

1. Sprinkle the remaining cheese on top and bake for 15-20 minutes until the sauce bubbles and cheese melts.

Serving

1. Top with extra lettuce, tomato, sour cream, and chopped green onions before serving.

Notes

Time-saver: Brown beef while you chop onions to save five minutes. If tortillas crack, heat them quickly in a damp towel for 15 seconds to soften. A pinch of smoked paprika or swap enchilada sauce for a green salsa for brightness can be added.

FAQs

Q: Can I make these ahead?
A: Yes. Assemble and refrigerate up to 24 hours before baking, or freeze unbaked for longer.

Q: What can I substitute for ground beef?
A: Try ground turkey or a plant-based crumble; adjust seasoning and cook time slightly.

Q: How do I know the burritos are done?
A: The sauce should bubble and the cheese must melt; also feel the center warmth with a quick knife check.

Q: Can I freeze Beef and Bean Burritos?
A: Yes, freeze unbaked for up to 2 months and bake straight from thawed or after a short reheat — it saves time and keeps flavors intact.

Final Thoughts

I love how simple ingredients turn into the kind of dish everyone asks for seconds of. So, pull out your favorite baking dishes, warm the sauce slowly, and enjoy the sizzle and smell as you fold each tortilla. Give these a try, tweak the heat to your taste, and make them your own — Beef and Bean Burritos.

Conclusion

For another simple riff on a beefy, saucy comfort meal, see this easy take on Beef and Bean Burritos (EASY 20-Minute Dinner) from FIVEheartHOME. Also, you can compare a classic version at Food.com’s Beef and Bean Burritos recipe for more ideas and timing notes.