Beef & Bean Burritos

Kimberly S


When I was a newlywed, my husband taught me how to make these burritos, a staple from his bachelor days. Now I make triple batches and freeze them. Our kids love them - as breakfast or snack on the run, or as a sit-down meal - any time!

pinch tips: How to Use a Meat Thermometer



1 Hr


20 Min




1 lb
ground beef, browned & drained
1 pkg
mc cormick burrito seasoning
3/4 c
15 oz
refried beans (w/jalapenos, if you like spicy)
1 lb
monterrey jack (or pepper jack) cheese
extra large tortillas

Directions Step-By-Step

In a large pot, combine cooked & drained beef, refried beans, seasoning mix, and water; mix well. Bring to a boil and simmer 5 - 10 minutes, as package directs.
Cut cheese into 1-inch wide slices (or shred, if you prefer). Place a strip of cheese just under the centerline of the tortilla. Top with 1/3 - 1/2 cup of the beef mixture. (I add another layer of cheese on top of the beef because my family REALLY loves cheese.)
Roll up burrito style: Bring the bottom edge up over the filling,
bring in both sides, keeping filling tucked in, &
finish rolling up to top edge.
Place seam-side down on a foil-lined baking sheet, if you are ready to cook them, OR
Place on individual sheets of foil, if you are preparing to freeze them.
To freeze, wrap burritos in foil and place in a freezer bag.
Bake at 350 degrees F for 20 minutes, until filling is warmed through and tortilla is beginning to crisp.
Frozen burritos can be warmed in the microwave for about 2 minutes. (Be sure you allow burritos to sit in the microwave an extra minute or two to allow heat to warm it all the way through.) They can also be thawed and baked as above.
If desired, garnish with sour cream, chopped tomato, diced avocado, and/or picante sauce.

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Hashtags: #easy, #freezer