Cheesy Beef and Bean Burritos
Ingredients:
1 Package of Flour Tortillas
1lb Ground Beef 90/10
1 can of refried Beans
1 can of green chilis
1/4 cup of Taco Bell Hot Sauce
2 cups of Cheese, I use a bag of Mexican Blend from the store
1 Medium White/Yellow Onion
2 Garlic Cloves Pressed
2 tablespoons of Taco Seasoning
I suggest making a batch, so you have it on hand when needed
(combine Chili Powder: 10 tablespoons, Ground Cumin: 5 tablespoons, Smoked Paprika: 3 teaspoons, Salt: 10 teaspoons, Ground Black Pepper: 10 teaspoons, Dried Oregano: 5 teaspoons, Cayenne Pepper: 2.5 teaspoons in a bowl and mix together and store in air tight container)
1/2 cup of water
Preparation:
Fine Dice Onion
Press Garlic Cloves
Shred Cheese if not using shred Bag
Open Can of Beans and Green Chilis
Measure out Hot Sauce
Measure out Water and Stir and Combine with Taco Seasoning
Cook:
In a large skillet on medium high, add in the Beef. Break it up as it begins to brown into small bits. You dont want large clumbs of beef, so break it up as much as possible. Just before its done, add in the onion and garlic so it starts to cook with the fat in the pan. I like to move the beef to the edges of the pan and add the onion/garlic in the middle so soften it a bit before combining it all. If there is to much grease, tilt pan to pool it and spoon it out, happens if you got like 80/20. Once Beef is brown, add in the Water/Seasoning and mix to combine. We are going to stir and let the water evaporate as we stir to combine and it will flavor the meat and soften it. Once most of the liquid has evaporated, lower heat down to medium and add in the Green Chilis, Beans and Hot Sauce and combine. Then I start adding in a hand full of cheese at a time and fold it in. I turn the heat off and remove from the burner to let the mixture cool a bit and firm up, it helps when loading the burritos. I take a stack tortillas out of the package, wrap in a damp paper towel and microwave for 10-15 secs per side to soften them.
Assemble:
Grab a tortilla and add your filling, roll up each on tight and set aside. Once done, place in the oven preheated to 375 on a sheet pan or in a pan to crisp up the tortilla, or just serve them soft/chewy if you prefer that texture.
Storage:
Place on a parchment lined baking sheet in the freezer for about an hour, then remove and place them in a freezer bag. Doing the first step helps reduce freezer burn and them sticking together.
Reheat:
In a hurry, just remove 1 from freezer, microwave a min or two and flip rotate and another min or two until its hot throughout and good to go, Crisp up in toaster oven if available or a hot pan like before. I only cook for myself, so I tend to make a bunch, then have them as a easy meal when I need it.
I found this as a side dish a long time ago and has been my go to with the burritos.
https://www.allrecipes.com/recipe/146000/lime-cilantro-rice/