Beef And Bean Burritos Pioneer Woman Recipes

STEAK AND BEAN BURRITOS

Steps:

• Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F.
• Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice.
• Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes.
• Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese.
• Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish.

CHILI PIE BURRITOS

Steps:

• For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
• For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
• Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.

BEEF AND BEAN BURRITOS

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up., Freeze option: Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes. Serve with toppings of your choice.

BEEF AND BEAN BURRITOS (PIONEER WOMAN)

Steps:

• In a large skillet over medium heat, cook the ground beef and onion until the beef is cooked through.
• Add the cumin, oregano, chili powder, and salt and stir to combine.
• Pour 7 ounces of the sauce into the meat and simmer over low heat for 5 minutes.
• Add a little water if the mixture gets too dry.
• Heat the refried beans in a saucepan over medium-low heat.
• Add the cheese and stir until it's melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, then spread a small amount of beans on each tortilla.
• Add a small amount of meat.
• Add any other optional ingredients you may be using or just leave as they are.
• Fold over the ends of the tortilla and roll them up.
• Place two burritos on a microwave-save plate.
• Drizzle some of the remaining red sauce over the top and sprinkle with mroe grated cheddar.
• Microwave the burritos for a minute or until the cheese is melted. Repeat with the rest of the burritos.
• Sprinkle the tops with cilantro leaves and serve immediately.

ALEX'S VEGGIE-PACKED BURRITOS

Steps:

• For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
• Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
• Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
• For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.

BEEF AND BEAN BURRITOS

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

BEEF AND BEAN BURRITOS

Steps:

• Preheat oven to 180 degrees.
• Cook onions in a large skillet on medium heat until softened.
• Add the ground beef and cook through.
• Stir in cumin, chili powder, oregano and salt.
• Add in 2 cans of the sauce.
• Simmer for 5 minutes, adding water if mixture gets too dry.
• Heat refried beans in a saucepan on medium-low heat.
• Add cheese to the beans, stirring until melted.
• Remove beans from heat.
• Heat tortillas in microwave for 1 minute.
• Spread a small amount of beans on each tortilla.
• Add a small amount of meat on each tortilla.
• Fold over ends of tortilla and then roll them up.
• Put into a large baking dish and cover with foil to keep warm in oven until ready to serve.
• When ready, drizzle remaining can of tomato sauce over all the burritos and sprinkle with more grated cheese.
• Return to oven just long enough to melt the cheese.

BEEF AND BEAN BURRITOS

Steps:

• Brown ground beef in large skillet. Drain if needed. Add remaining ingredients (except tortillas) and cook together for 10 minutes.
• Wrap filling into tortilla with your choice of cheddar cheese, sour cream, black olives, avocado, and/or salsa.

BEEF AND BEAN BURRITOS - PIONEER WOMAN RECIPE - (4.3/5)

Steps:

• Preheat the oven to 170 to 180 degrees F. In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry. Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till it's melted. Remove from the heat. Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven. When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese. Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.