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Beef and Bean Burritos

Hearty and filling burritos packed with savory beef and flavorful beans, topped with melted cheese and served with delicious toppings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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 9x13 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.