Ingredients
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1 tbsp vegetable oil
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1 lb lean (at least 80%) ground beef
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1/2 cup diced onion
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1 package (1 oz) Old El Paso ™ original taco seasoning mix
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1/2 cup water
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1 package (11 oz) Old El Paso ™ flour tortillas for burritos (8 inch)
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1 cup Old El Paso ™ refried beans (from 16 oz can)
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1 1/2 cups cooked rice
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2 cups shredded Mexican cheese blend (8 oz)
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1 can (10 oz) Old El Paso ™ enchilada sauce
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chopped fresh cilantro, if desired
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lime wedges, if desired
Steps
1
Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.
2
Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.
3
Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.
Tips
Tips from the Betty Crocker Kitchens:
To roll a beef burrito, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.
For a fun twist on this beef burritos recipe, substitute 1 can (15 oz) Progresso™ black beans, drained and rinsed, for the refried beans. You'll get smothered burritos with a slightly different—but equally tasty—flavor.
Comments
Recipe provided by Betty Crocker Kitchens.