Cheesy Beef Burritos with Rice and Refried Beans
These burritos are packed with seasoned ground beef, rice, beans and two kinds of melted cheese, plus fresh toppings for crunch. A quick sear in the pan after rolling seals them and crisps the outside. They are a filling weeknight dinner that kids and adults both enjoy.
Preparation Steps
Brown the ground beef in a large skillet over medium heat for 7 to 8 minutes, breaking it into crumbles, until no pink remains. Drain off the excess fat.
Stir in the taco seasoning and water and simmer for about 5 minutes, until most of the liquid has cooked off and the beef is saucy.
Warm the tortillas in a dry skillet for 15 to 20 seconds per side, or wrap them in foil and heat in a 300°F (150°C) oven for 5 minutes, so they are soft and easy to fold.
Spread a line of refried beans down the center of each tortilla. Top with the beef, rice, both cheeses, salsa, sour cream, tomatoes, cilantro, green onions and jalapeños, leaving a border around the edge.
Fold the two sides of the tortilla over the filling, then roll it up tightly from the bottom edge.
For a crisp finish, place the burritos seam side down in a skillet over medium heat and toast for 1 to 2 minutes per side, until golden.
Serve hot with extra salsa, sour cream or guacamole.
Tips & Variations
- Don't overfill the tortillas; about 3/4 cup of filling per burrito keeps them easy to roll and seal.
- Use ground turkey or shredded cooked chicken instead of beef, or black beans instead of refried beans.
- Wrap leftover burritos individually and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven or a skillet until heated through and steaming in the middle.
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