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 thought the recipe was a great starter. I sliced in some radishes and made a guacamole sauce with the sour cream and put that atop the burritos when I served them. I made my own taco sauce as well. Just a note your measurements seem a bit off. If I put a third meat and a third beans, the outcome is 3 burritos not the intended 6. Just divide the beans and meat in two and then each of those sections in thirds and you get the 6 burritos.
Just made this for dinner!! Flavorful and easy. Too it with cheese, lettuce, black olives, onion and taco sauce!!
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.
Thank You
Thanks for your review.
