Beef And Bean Burritos Pioneer Woman Recipe 435

Steps:

• 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.

Steps:

• In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot.
• Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable.
• In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper.
• Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients.

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

Steps:

• Preheat oven to 180 degrees.
• Cook onions in a large skillet on medium heat until softened.
• Add the ground beef and cook through.
• Stir in cumin, chili powder, oregano and salt.
• Add in 2 cans of the sauce.
• Simmer for 5 minutes, adding water if mixture gets too dry.
• Heat refried beans in a saucepan on medium-low heat.
• Add cheese to the beans, stirring until melted.
• Remove beans from heat.
• Heat tortillas in microwave for 1 minute.
• Spread a small amount of beans on each tortilla.
• Add a small amount of meat on each tortilla.
• Fold over ends of tortilla and then roll them up.
• Put into a large baking dish and cover with foil to keep warm in oven until ready to serve.
• When ready, drizzle remaining can of tomato sauce over all the burritos and sprinkle with more grated cheese.
• Return to oven just long enough to melt the cheese.

Steps:

• Preheat the oven to 170 to 180 degrees F. In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry. Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till it's melted. Remove from the heat. Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven. When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese. Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up., Freeze option: Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes. Serve with toppings of your choice.

Steps:

• Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!