1 lbground beef
1 can(s)el pato mexican tomato sauce (found in ethnic section) - this is very spicy, and don't even think of using the jalapeno sauce!
1 can(s)mild enchilada sauce
2 cgrated cheddar cheese
1 can(s)refried beans
4large flour tortillas (warm in microwave, between damp paper towels)
1 cshredded lettuce
·sour cream for topping
How to Make Beef & Bean Burritos
- Preheat oven to 350 degrees. Spray shallow baking dish with PAM. Drizzle a little enchilada sauce on bottom to help prevent sticking.
- Brown ground beef until cooked. (You can also add minced onion, cumin, etc. if desired.) Drain off fat.
- Meanwhile, add 1 cup cheddar cheese to refried beans and slowly heat in sauce pan.
- When ground beef is done and fat is drained off, add 1/2 can El Pato tomato sauce to meat mixture. (I'm a wimp, so I have to add a few tablespoons of the mild enchilada sauce to tone it down.)
- Simmer mixture while you prepare toppings of your choice (lettuce, tomatoes, etc.)
- When cheese is melted and combined with refried beans, take a large tablespoon (or more depending on the size of your flour tortilla) and place in the center. Add a tablespoon of ground beef.
- Fold sides in and then fold bottom of tortilla up toward top, carefully rolling it up - it takes some practice.
- Place seam side down in baking dish. Continue to make burritos and add to baking dish.
- Pour remaining sauce/s over burritos. (I use the mild enchilada sauce for me, and the spicy tomato sauce for my husband.) Top with remaining cheese.
- Bake until cheese is melted and sauce is bubbly.
- You can also microwave this dish, but I prefer to bake it in the oven.
- When ready to serve, place on platter and top with lettuce, tomatoes, sour cream, and other toppings as desired.