Kittencal's Beef Burritos
19
People talking
You can double the filling mixture or prepare the complete burrito and freeze, trust me when you taste these burritos you will be making them all the time! If you are using dryed pinto beans then they will need to soak in water for 24 hours. Prep time does not include soaking the beans for 24 hours. The recipe can be made using half ground beef and ground pork if desired Yield is only estimated depending on the amount of filling used in the burrito, all amounts may be adjusted to suit taste.
- Ready In:
- 55mins
- Serves:
- Units:
19
People talking
ingredients
- 2 cups pinto beans or 1 lb dry pinto beans
- 2 lbs lean ground beef
- 1⁄2 teaspoon cayenne pepper (or to taste)
- 1 (1 1/4 ounce) package taco seasoning mix (my $notetemplate1$ works well for this)
- 1 large onion, finely chopped (or use 2 medium onions)
- 1 small green bell pepper, seeded and chopped
- 2 tablespoons minced fresh garlic
- 1 -2 jalapeno pepper, seeded and finely chopped
- seasoning salt (or taste, or use white salt)
- 1 -2 teaspoon coarse black pepper (or to taste)
- 1 1⁄2 - 2 cups salsa (or to taste)
- 1⁄2 cup diced chile (or to taste)
- 2 cups grated monterey jack cheese (or to taste)
- 1 1⁄2 cups grated cheddar cheese (or to taste)
- 6 -10 flour tortillas
directions
- If using dryed pinto beans, soak overnight; drain cook beans the next morning in 4 quarts fresh cold water, season with salt to taste; mash well with a fork or spoon.
- Brown the meat with cayenne pepper, onion, green bell pepper, garlic, jalapeno peppers and taco seasoning mix; drain fat, then season with seasoned or whitesalt and pepper.
- Add in chilies and salsa; stir into beans.
- Stir in grated cheeses; mix well.
- Spoon into flour tortilla, and fold.
- Wrap in foil and bake for 20 minutes at 350 degrees.
- **You can prepare these and then freeze to bake later, if you are freezing them, prepare the filling wrap in tortilla, and then freeze in foil.
- **To bake frozen just remove from freezer and bake in 350 degree oven for 45-50 minutes in foil.
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RECIPE MADE WITH LOVE BY
@Kittencalrecipezazz
Contributor
@Kittencalrecipezazz
Contributor
"You can double the filling mixture or prepare the complete burrito and freeze, trust me when you taste these burritos you will be making them all the time! If you are using dryed pinto beans then they will need to soak in water for 24 hours. Prep time does not include soaking the beans for 24 hours. The recipe can be made using half ground beef and ground pork if desired Yield is only estimated depending on the amount of filling used in the burrito, all amounts may be adjusted to suit taste."
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Kitten, your recipes are always so perfectly delicious, with no exceptions here! Used lean ground turkey, low fat refried beans in place of the beans, and reduced fat cheese...otherwise followed to a T. Thanks for another keeper!Reply
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Kitten, your recipes are always so perfectly delicious, with no exceptions here! Used lean ground turkey, low fat refried beans in place of the beans, and reduced fat cheese...otherwise followed to a T. Thanks for another keeper!Reply
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This was delicious! I used a 15 oz can of pinto beans, rinsed and drained, and left them whole. I used a 4 oz can of chopped chiles, liquid and all. I filled 10 large tortillas and had about a cup of left over filling. DS used the leftover for nachos. I love that these can be frozen! Thanks for posting. Updated 1/24/2013: Reheated the frozen burritos. I froze single and double burritos in foil. With 2 burritos in a single pack it took about an hour to be ready to eat. Had a slight bit of trouble with the tortilla sticking to the foil, but they were still delicious! I will definitely be making these again!Reply
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