With the kids home all day right now, my son is devouring frozen burritos constantly, so I decided to make some Easy Beef & Bean Burritos. It’s better for him to be eating ones that I have made mostly from scratch vs store bought ones.
I had 2 pounds of leftover hamburger with diced onions already cooked to make a Slow Cooker Shepherds Pie, last Sunday, so this was even easier then normal. I often purchase 5 or more pounds of hamburger at once and cook it all together in the slow cooker with a few diced onions. Then I can then split it up and freeze it and just pull it out later for different meals. I LOVE being able to skip the step of browning hamburger. Probably the best way that I keep us from our family going out to eat, is having that browned hamburger that I can grab and quickly come up with a meal.
For the sauce I used leftover salsa and some taco sauce along with a can of tomato sauce. I really like using what I already have open in the fridge so we don’t waste food. This is a versatile recipe so you could easily use Rotel, Mexican tomato sauce, tomato paste, leftover spaghetti sauce, pizza sauce or even ketchup. Do what you have on hand and what your family prefers. It will work, I promise! I used a newer ceramic baking pan to warm up the burritos in. The ceramic dishes are nice as I find the food is far less apt to burn. I also love the pretty designs you can end up finding.
Enjoy another great recipe Alfredo Chicken Enchilada
Easy Beef & Bean Burritos
- 2 Pounds Hamburger Cooked and fat drained
- 1 Medium Yellow Onion, Diced Cooked with hamburger
- 1 Packet Taco Seasoning I use low sodium
- 2 Cups salsa
- 1/2 Cup Enchilada or Taco Sauce
- 1 Can (8 ounces) Tomato Sauce
- 2 Cans (16 ounces) Refried Beans
- 1 Cup Shredded Cheddar Cheese
- 12 flour tortillas Burrito size if you can find it.
- Taco or Enchilada Sauce
- 3 Cups Colby Jack, shredded Cheese
- Sour Cream, Green Onions, Tomatoes to garnish
- Aluminum Foil
- Cooking Spray
- Cook the Ground Beef and diced onion on the stove top in large pan. Add your Taco seasoning, salsa, taco/enchilada sauce and tomato sauce and mix well.
- In a frying pan warm up the 2 cans of refried beans with your shredded cheddar cheese. Mix well.
- Warm up the tortillas in the microwave for 30 or so seconds. Spray your baking pan with cooking spray and preheat oven to 200 degrees.
- Spread a good spoonful of refried beans onto each tortilla, add a good scoop of the hamburger mixture, spread it out a bit. You will then wrap it like a burrito. Be careful to not overfill and remember the ends should tuck underneath the rest of the burrito. Lay in your pan one next to the other. Depending on the size of your pan you may need them to overlap slightly. If you are running out of room the cooking spray will make it really easy to squish the burritos so you can add additional ones, or sometimes there is extra room at one edge. It will just depend on how big your pan is.
- Drizzle the Taco/Enchilada sauce over the burritos and spread the sauce across the burrito. Then cover all of the burritos with the shredded Colby Jack cheese. Cover with foil, tenting slightly if necessary so the foil does not rest on the burritos and cook for 25 minutes at 250. After the 25 minutes, take the foil off and cook an additional 5 minutes. Once the 5 minutes is up, you are ready to serve.