My husband and I just got back from an amazing and relaxing vacation in the Dominican Republic to celebrate our 25th wedding anniversary. It was absolutely incredible and we were completely spoiled while we were there. We had a butler who was the cutest young man ever and did the sweetest things for us. I didn’t have to cook one single meal, we could eat all the food we wanted and we even had drinks brought to us while we lounged on the beach. Talk about the life! I’ll share some pictures soon and tell you about where we stayed. It was honestly one of the most beautiful places ever!
But now it’s back to reality and trying to play catch up from being gone. Ugh! The most depressing part about being home has been the weather! We left temps in the low 80s and came home to temps in the 30s and snow the morning after we got home. Blah!!!
I have to be honest, as fabulous as it was not having to cook any meals, I did miss baking and the first thing I made the morning after we got home was my browned butter chocolate chip cookies, of course, because you know how I feel about chocolate chip cookies.
Well let’s talk dinner now. Baseball season is now in full swing for us which means I need quick and simple dinners. These Beef and Bean Burritos are the definition of a quick and simple meal. I’ve made them a couple times over the last few weeks and my husband and boys go crazy over them. We are huge lovers of Mexican food at our house so these were a smashing success. I could make these on a weekly basis and I wouldn’t have one single complaint from anyone. So if you are in need of a crazy fast and delicious dinner, then these beef and bean burritos are for you!
I made my homemade Cafe Rio dressing to drizzle over them, but they would be delicious with sour cream, avocados, salsa, olives, lettuce, etc. on them. Do whatever your little heart desires.Print
- 2 pounds ground beef
- 1/4 cup chopped onion
- 3 cans ((7-oz) Mexican tomato sauce or enchilada sauce (divided))
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/4 tsp. chili powder
- 1/4 tsp. salt
- 1 can ((28 Ounce) refried reans)
- 1 cup grated cheddar cheese ((I like to use Sharp))
- 12 burrito-size Flour Tortillas
- Extra grated cheese
- Fresh cilantro leaves (, chopped)
- Optional Garnishes:
- Sour cream (, guacamole, salsa, lettuce, olives)
- Preheat the oven to 350 degrees.
- In a large skillet over medium heat, cook the ground beef and onions 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.
- While the meat is cooking heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir until it’s 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, about two to three inches up from the edge. Add a small amount of the meat on top of the beans, fold up burrito style by folding the sides in and then rolling up. Repeat with the rest of the tortillas. Then place them in a large baking dish that has been lightly sprayed with nonstick cooking spray.
- Drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated cheese. Put in oven and heat through until cheese melts, about 5 mins. Sprinkle with the cilantro leaves.
The Mexican tomato sauce has a bit of a kick so if you want a more mild burrito, then use mild red enchilada sauce in your meat and to drizzle over the top. I used the El Pato brand Mexican Tomato Sauce.
Here is a link so you know what it looks like: http://www.target.com/p/el-pato-tomato-sauce-7-75-oz/-/A-14907533
Recipe Source: Adapted slightly from Pioneer Woman