The Big Burrito

Recipe by Acerast
READY IN: 12hrs 15mins
SERVES: 12-15




  • Preheat the oven to 250°F.
  • Based on input from a friend here at Recipezaar (thanks Gingernut), I am recommending that you put your beans in a large kettle, cover them with water and bring them to a boil. Remove them from the heat and drain and rinse the beans and put them in a roasting pan with the meat. (The original recipe does not par-boil the beans but it is recommended for health/safety reasons. If you do not par-boil your beans you should be prepared to cook the meat/bean mixture for 16-18 hours).
  • In a mixing bowl combine the picante sauce, cream of mushroom soup, onion, salt, pepper and water or beef broth ( I use beef broth for extra flavor).
  • Pour the mixture over the beans and meat.
  • Cover and cook slowly (250F) for 12-16 hours, stirring occasionally.
  • Just before serving, break meat into pieces with a large spoon and stir to combine meat, beans and pan juices.
  • Serve with flour tortillas and a variety of condiments including cheese, onions, jalapenos, olives, sour cream, lettuce, tomatoes and salsa.
  • Can be frozen for OAMC.