Beef and Bean Burritos
The guys in this house LOVE Mexican food, and Beef & Bean Burritos have been a hit here for years.
They are pretty easy to make, freeze well, and you can easily add, subtract, or replace ingredients to suit your personal tastes.
Beef and Bean Burritos are SO easy to make, perfect for Taco Tuesday, and are a budget friendly family meal.
For busy nights, the filling can be made ahead of time and it just takes minutes to finish them off.
I’ve even completely prepared the burritos, placed in my baking dish, covered tightly with plastic wrap and refrigerated, then removed and baked. PERFECT for nights when we have games and get home late.
Beef & Bean Burrito Ingredients
Ground Beef – I buy lean beef, and brown on the stove top with the onions and jalapenos. (Hot sauce too, if desired). Season with taco seasoning or burrito seasoning from a packet, if desired.
Refried Beans – Straight from the can to scoop on the tortillas!
Diced Onions – FRESH is best. We like sweet or vidalia onions, diced. However, I do use frozen or diced from the produce section if time is really tight. Saute with ground beef until clear.
Diced Jalapenos – FRESH is best. Remove seeds for milder flavor. I do have a jar of diced jalapenos (on the pickle aisle) in my refrigerator for days when I’m in a time crunch.
Flour Tortillas – Use the brand of your choice, large size to hold all the ingredients. In Texas, H-E-B sells fresh, warm, handmade tortillas and they are THE BEST!
Enchilada Sauce – We pour over the top of the wrapped burritos before baking for an extra dose of flavor.
Shredded Cheese – Cheddar is our preferred cheese though any hard cheese will work.
Feel free to add any additional toppings of your choosing, such as Mexican rice, Sour cream, Guacamole, Chopped black olives, Diced green chilies, Chopped tomatoes, etc.
You can see that I brown the ground beef, include onions & jalapenos with some hot sauce mixed in.
Lay the tortilla flat, spread a thin layer of refried beans, add the ground beef mixture, rice if included, and top with cheese.
Fold the ends inside and wrap tightly.
Place in your baking dish, top with enchilada sauce, queso if included, and extra cheddar cheese.
Bake in oven, serve with toppings of your choice, and enjoy!
Can you freeze burritos?
Yes! My family loves these so much that I bake in large batches and freeze.
You can freeze baked or unbaked.
To freeze baked burritos, allow to cool down, then place flat on a baking sheet and refrigerate for about 3o minutes. Remove cookie sheet and place individually frozen burritos in a freezer safe ziploc bag. Label the bag clearly and return to freezer. This will allow you to remove individual burritos and they shouldn’t be stuck to each other. Reheat in oven or microwave. They should last in freezer for up to 2 months.
To freeze unbaked burritos, place flat in a freezer safe ziploc bag. Label the bag clearly and place in freezer. They should last in the freezer for up to 2 months. To bake, remove from freezer and bake in oven at 350 for 35 minutes, serve with toppings of your choice.
- 1.5 pounds ground beef
- 1 package burrito size tortillas
- 1 medium onion, chopped
- 2 jalapenos, chopped
- 1 can refried beans
- 1 can enchilada sauce
- Taco Seasoning
- Tabasco Sauce, if desired
- Louisiana Hot Sauce, if desired
- 2 cups shredded cheese
- 1 jar queso cheese dip
Preheat oven to 350 degrees.
Spray 9×13 pan with non-stick cooking spray
Brown ground beef, add taco seasoning according to package directions
Saute onion and jalapeno in a dab of butter, add tabasco and louisiana hot sauce, if desired, amount depending on personal preference of heat level.
Layer beans, beef mixture, and cheese onto tortilla
place seam side down in pan
top with enchilada sauce and jar of queso cheese dip
Bake for 20 minutes until heated through and cheese melted
Amount Per Serving: Calories: 490Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 110mgSodium: 829mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 36g