I have thoroughly been enjoying Ree’s “boy-centric” week at The Pioneer Woman. A series of 16-minute meals that taste great? Sign me up!
This week we made the beef and been burritos, and JW declared them a smashing success. You can tweak her basic recipe however you like it (leaving onions out, for example, because you don’t feel like chopping one up), and although it looks basic and simple (and it is), it tastes beyond delicious. It’s kind of like individual enchiladas.
Here’s my modified recipe, but you can go back and look at Ree’s, or create your own version to your liking.
Ree’s 16-Minute Bean and Beef Burritos
- 1 lb ground beef
- 1 can Mexican tomato sauce or enchilada sauce (I used El Pato enchilada sauce)
- 2 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 can refried beans
- Grated cheese (cheddar, colby, or colby-jack), one handful for the beans and more for sprinkling on top
- Burrito-sized flour tortillas
Brown and drain ground beef, and add chili powder, cumin, salt and pepper if desired, and add enough sauce to make it moist but not wet. Simmer.
Heat refried beans in saucepan or microwave. Add cheese and stir until melted. Keep warm.
Heat tortillas in microwave.
Spread a small amount of beans on a tortilla, followed by meat. Fold ends in and roll up. Place on a microwave-safe plate, drizzle with additional sauce, and sprinkle with more cheese. Microwave for one minute, until cheese is melted and burrito is very hot. Serve immediately.