Traditional Beef Burritos
| Calories | 543 cals |
| Total Fat | 20 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 6 g |
| Sodium | 1254 mg |
| Protein | 30 g |
| Total Carbohydrate | 58 g |
Prep Time: 25 Minutes
Time to Table: 40 Minutes
Serves: 6
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 2 large garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 cup taco sauce
- 16 ounce can fat free refried black beans
- 6 10-inch flour tortillas
- 3/4 cup Daisy Sour Cream
- 1 1/2 cups finely shredded Mexican cheese blend
Directions
Cook the ground beef in large nonstick skillet over medium-high heat 5 to 7 minutes or until thoroughly cooked, stirring frequently; drain. Add the onion, garlic, chili powder, cumin and taco sauce to the meat and stir. Cook for 5 minutes or until thoroughly heated and the vegetables are tender, stirring frequently. Spread 1/3 cup of refried beans on the bottom 1/3 of each tortilla, leaving 1-inch around bottom and edges. Spoon 1/3 cup of the meat mixture over beans. Top the meat with 1 tablespoon of sour cream and 1/4 cup of cheese. Start rolling up from bottom, enfolding the filling. Fold in the sides and continue rolling up. Heat the oven to 375 degrees. Spray all sides of the burritos with cooking spray. Place burritos on a cookie sheet, seam sides down. Bake for 12 to 14 minutes or until thoroughly heated and browned, turning over once. Top with dollops of the remaining sour cream. *Optional: for soft burritos, place each unbaked burrito on an individual microwavable plate. Microwave individually on High 1 minute or until thoroughly heated.
Reviews
I love this recipe! Its so good but I only have 1 recommendation, use 1.5 or 2 pounds of beef.
I love this recipe! Its so good but I only have 1 recommendation, use 1.5 or 2 pounds of beef.
I give this recipe a 5 plus. Enough flavor and everything. I browned my burritos in a hotel cast iron skillet on top of stove. Great crunch. Thanks for sharing
I give this recipe a 5 plus. Enough flavor and everything. I browned my burritos in a hotel cast iron skillet on top of stove. Great crunch. Thanks for sharing
Taste great and easy to make...even a white girl can make Mexican food.
As someone who isn't a fan of rice as an ingredient in burritos, this is right up my alley. Great taste from the chili powder, cumin, and taco sauce - way better than the taco seasoning packets from the store I've used previously. The recipe given here is delicious but fairly basic, so it's very easy to add more ingredients as needed to suit individual taste, such as lettuce, avocado, chopped tomatoes, hot sauce, etc.
Great recipe. I add a can of black beans and use 1 1/2 lbs of ground beef (and adjust the spices accordingly) to get 8-10 good sized burritos, but the recipe as-is is just fine. Cumin is key - add a bit more if you like.
I just love these. Make 8 and freeze or Refrig them for Times when I am in a hurry. I make my own Taco sauce as to avoid the Sugar additive and get a bit more Cayenne in there. Wrap and Freeze for a later dinner with Guests, Roll and Bake for a Microdish on the run. I prefer them with Hot Sauce and Guacomole.
My twist on these beef burritos were different in that mine were open faced. My ingredients varied, but my family enjoyed them as always. These are quick and easy for a quick weeknight meal and not using a lot of ingredients. It is rich and filling.
Using Daisy Sour Cream with these beef and cheese burritos was a big hit with my family. Especially my little girl who is a picky eater. The sour cream or "whip cream" lol was her favorite part! I was able to test the new squeeze sour cream pouch for free courtesy of Daisy and Influenster for review purposes
Thank You
Thanks for your review.
