Prep 20 mins
Cook 10 mins
I made this with Pioneer Woman's Spanish Rice. Both recipes are keepers. Recipe courtesy of The Pioneer Woman Cooks. Food From My Frontier. None of the optional ingredients were optional for me except the sour cream.
- 2 lbs ground beef
- 1 medium onion, diced
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground oregano
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon salt
- 14 ounces Mexican tomato sauce or 14 ounces enchilada sauce
- 28 ounces refried beans
- 3⁄4 cup cheddar cheese (plus extra for sprinkling)
- 12 burrito-size flour tortillas
Optional Filling Ingredients
- Mexican rice
- sour cream
- roasted green chili
- pico de gallo
- 1⁄2 cup cilantro leaf
- In a large skillet over medium heat, cook the ground beef and onion until the beef is cooked through.
- Add the cumin, oregano, chili powder, and salt and stir to combine.
- Pour 7 ounces of the sauce into the meat and simmer over low heat for 5 minutes.
- Add a little water if the mixture gets too dry.
- 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, then spread a small amount of beans on each tortilla.
- Add a small amount of meat.
- Add any other optional ingredients you may be using or just leave as they are.
- Fold over the ends of the tortilla and roll them up.
- Place two burritos on a microwave-save plate.
- Drizzle some of the remaining red sauce over the top and sprinkle with mroe grated cheddar.
- Microwave the burritos for a minute or until the cheese is melted. Repeat with the rest of the burritos.
- Sprinkle the tops with cilantro leaves and serve immediately.