Full Dinner Bean and Beef Burritos

When I say these are a full dinner, I am serious. Its everything about a Mexican meal that you love, all rolled up in a soft flour tortilla! Beef with taco seasoning, refried beans, saffron rice and queso all intermingling in a harmonious Mexican dream. Did I make it sound appetizing enough??

bean and beef burritos

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Ingredients

1 pound ground beef
1 packet of your favorite taco seasoning
1 16 oz can refried beans
1 package Mahatma Saffron Rice
1 can red enchilada sauce
1 small 16 oz Velveeta cheese
1 can diced tomatoes and chilies –  a.k.a. Ro*tel
grated cheese for topping
8 large burrito sized tortillas – I use my favorite recipe and divide the dough into 8 tortillas instead of 12
**Note- You could use any Mexican rice mix you wanted but you would be missing out on some amazing deliciousness.

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All the players, well... most of the players

I mostly make the flour tortillas that we consume. They are so much better that the processed and preservative packed, packaged tortillas from the grocery store shelf. If I am making them for burritos, I use the same recipe but only divide the dough in 8ths rather than 12ths. It is also super important to have a really hot pan, let the tortillas only cook about 20-30 seconds on each side. Leaving the tortillas on the pan too long will dry them out to a point that they will not fold and roll up without cracking.

This is the rice. The Rice!!

Start the rice first thing because it tends to take the longest. Follow the directions on the package, usually a tablespoon of butter and about 2 cups water, bring to a boil, add rice and simmer covered until tender.

Fluff with a fork.

Brown the ground beef and adding the taco seasoning. Now, you could add onions after the beef has cooked but I feed some picky eaters(including myself) so I rarely cook with raw onions. And since my taco seasoning has onion powder in it, all is good in my kitchen.

FRIJOLES!!! (frijoles refritos)

Heat up the refried beans.

Melt the Velveeta with the Ro*tel. If things seem a little thick, add some milk to smooth it out. Keep your eye on this if you do it on the stove. I got preoccupied and the cheese burned at the bottom of the pot. Needless to say, I was fishing out burnt cheese from the queso for quite a while.

Did you know?… Velveeta makes a Mexican cheese. I’m guessing it would melt up really nice for a queso dip. And they make pepper jack cheese, cheese slices and shells with bacon. I always look up background about what I make before I write a post about it. This time I found some interesting Velveeta products. I also found that Kraft foods owns a lot more brands than I knew. Kool-aid, Oscar Mayer, Honey Maid, DiGiorno, Jell-O, Nabisco, Oreo and Baker’s Chocolate. That is impressive.

When everything is all cooked, it is time to assemble. Preheat the oven to 375*. Grab a large baking dish and either spray or coat with a little oil. In each tortilla spread two spoonfuls of refried beans and top with a few spoonfuls beef. Top the beef with helping of rice and spoon over the queso. Roll up the burrito, tucking in the sides, and place seam side down in the baking dish.

Pour the enchilada sauce over the top of the burritos and sprinkle on a desired amount of grated cheese. I go light on the cheese because there is already queso inside the burrito, but feel free to cheese it up!!

Bake about 15-20 minutes, until the cheese is melted and everything is steamin’ hot. These burritos should feed up to 8 people. I can only stuff myself with one of these but I am sure that some hungry boys might be able to get two into their bellies.

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