Top Review by Chattes
This was so easy to put together. I already had cooked ground beef in the freezer so I nuked it for a few minutes and then heated the ground beef completely in a pan with the taco seasoning. Since I was already using the oven, I made these burritos and warmed them in the oven until the cheese melted. I'm going to try making a bunch of these and freezing them without the toppings for OMAC. I think they'll work out very well. Dinner was on the table in no time at all tonight and this will be added to our favorites.
- 1 lb lean ground beef
- 1 (1 1/4 ounce) envelope taco seasoning
- 1 (64 ounce) can pinto beans
- 1⁄2 onion, chopped
- 6 flour tortillas
- 32 ounces green enchilada sauce (use red if you prefer)
- 2 -3 cups cheddar cheese, grated
- avocado (optional)
- tomatoes (optional)
- lettuce (optional)
- hot sauce (optional)
- jalapeno (optional)
Directions See How It's Made
- Brown the beef and drain.
- Add taco seasoning and 1/2 cup water and cook until all liquid is gone.
- Meanwhile, drain about half of the liquid off of the pinto beans and then heat in a pan.
- When beans start to simmer, lightly mash until you get the desired consistency (I like some whole beans left). Season to taste with salt, about 1 teaspoon.
- Lightly heat one tortilla over burner until pliable.
- Spread some beans down the center or tortilla and top with some seasoned meat. Sprinkle on some onions and any other options you'd like. (Save some for on top!).
- Tuck in sides of tortilla and then roll up. Place seamside down on a microwave safe plate.
- Spoon some enchilada sauce over burrito and top with lots of grated cheese.
- Lightly cover with micro-safe paper and cook on HIGH for about 2 minutes, until the cheese is nice and melted.
- Repeat for remaining burritos.
- Serve with sour cream or scattered tomatoes or anything you'd like!