Easy Beef, Bean, and Cheese Burritos

My mother was a single working parent to four kids. She made dinner every night, and she did it with a smile. Her ability to stretch a dollar was legendary. Even after buying groceries for a family of five, she always had money left over for gas and clothes. I asked mom how she did it, and she told me that it was easy. You just have to get your money’s worth out of the food that you buy. She said that she would buy a whole box of Hamburger Helper and make several meals out of it. One night she would make the helper according to the directions on the box. The next night she would use the rest of the helper to make a casserole. Then she would freeze the casserole so that she could take it on the nights that she didn’t have time to cook.

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tex-mex

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 6

white meat free tree nut free nut free contains gluten contains red meat shellfish free contains dairy

Carbohydrate 25.9752266387171 g
Cholesterol 95.3391734166667 mg
Fat 24.1886294444171 g
Fiber 5.10026634472454 g
Protein 32.6865409166373 g
Saturated Fat 12.787008740204 g
Serving Size 1 1 Serving (270g)
Sodium 1160.35312181107 mg
Sugar 20.8749602939925 g
Trans Fat 2.04345234552327 g
Calories 454 calories

main dish

Step-by-step

Brown the ground meat and onion in a large skillet over medium heat, stirring to break up the meat. Drain. Add garlic, chili powder, oregano, cumin, salt and pepper; simmer for ten minutes. Add refried beans and 1/2 cup of the enchilada sauce and heat and mix thoroughly.
Preheat oven to 350 degrees and spray a 9 x 13 baking dish with non-stick cooking spray.
Spoon 1/2 cup of the meat mixture into the middle of each tortilla and add a couple of tablespoons of grated cheese on top of the meat mixture. Fold the ends over about an inch on each end, roll up the tortilla and place seam side down in the baking dish. When all the burritos are rolled up and in the pan, spoon the remainder of the enchilada sauce over the burritos and sprinkle some grated cheese over the top. Cover with foil and bake for 20-30 minutes. Garnish as desired and serve with Mexican rice or salad or your favorite side dish.

Melted cheddar coats a tight package of spiced beef and refried beans while red enchilada sauce softens the flour exterior into a tender, fork-cuttable layer in the oven. Ground beef requires complete moisture evaporation during browning to concentrate flavor rather than boiling the protein in its own juices. Draining excess rendered fat before adding dried spices directly to the warm pan allows fat-soluble compounds in the chili powder and cumin to bloom fully. Incorporating half a cup of enchilada sauce directly into the bean and meat mixture acts as a binder, preventing the filling from drying out during the subsequent bake. When assembling, fold the short edges inward first to contain the warm filling before rolling the tortilla into a tight cylinder, ensuring the final product maintains structural integrity when handled. Placing these cylinders seam-side down in a prepared nine-by-thirteen-inch baking dish prevents the wrappers from unravelling during the thirty-minute heat exposure at three hundred fifty degrees Fahrenheit. Covering the dish with aluminum foil traps steam during the initial heating phase so the tortillas soften evenly without burning the exposed cheese topping, while uncovering for the final ten minutes encourages slight browning on the edges. Prepared burritos hold well when wrapped individually in foil and refrigerated for up to three days, making them a practical component for advance meal preparation without sacrificing texture upon reheating.

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Easy Beef, Bean, and Cheese Burritos

Ingredients

Nutrition facts

Step-by-step