Beefy Bbq Bacon Bean Burritos Recipes

BEAN & BACON GRIDDLE BURRITOS

Steps:

• In a small bowl, mix beans and 1/4 cup salsa until blended. Place tortillas on a griddle; cook over medium heat 1 minute, then turn over. Place bean mixture, cheese and bacon onto centers of tortillas; cook until tortillas begin to crisp, 1-2 minutes longer., Remove from griddle; immediately top with lettuce and remaining salsa. To serve, fold bottom and sides of tortilla over filling.

BEEF & BEAN BURRITOS RECIPE BY TASTY

Steps:

• Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

BIG BEEFY BACON BEAN BURRITOS

Steps:

• Fry the bacon in a skillet until crisp.
• Drain on paper towel.
• Sauté the onions in the bacon fat in the same skillet until soft.
• Add the beef and continue sautéing until the beef is browned.
• Add the chili sauce, barbecue sauce, liquid smoke, cocoa powder, chili powder, cumin, beans and red pepper flakes.
• Stir gently until all ingredients are mixed thoroughly.
• Spoon ¼ of the mixture onto each tortilla and fold into burritos.
• Generously sprinkle shredded cheese and crumbled chips on top of each burrito.
• Bake in 350 degree oven for 10 minutes, or broil, until the cheese is bubbling.
• Garnish with sour cream or guacamole, if desired.
• Serve with Mexican Rice and Taco Salad.

BBQ-BACON BURRITOS

Steps:

• Cook bacon until crisp; drain. Set aside.
• Brown ground beef in same skillet on medium heat; drain. Stir in onions, ketchup and barbecue sauce. Cook on medium-low heat 4 min., stirring frequently. Add bacon and beans; mix well. Cook until heated through, stirring occasionally.
• Spoon meat mixture evenly down centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

BBQ GROUND BEEF & BACON BURRITOS

Steps:

• Cook and stir bacon in large skillet on medium heat until bacon is crisp; drain.
• Brown ground beef in same skillet; drain. Stir in onions, ketchup and barbecue sauce; cook on medium-low heat 4 min., stirring frequently. Add bacon and beans; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Spoon meat mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

BEEFY BBQ, BACON & ONION BURRITOS

Steps:

• Cook and stir bacon in large skillet on medium heat until bacon is crisp; drain.
• Brown ground beef in same skillet; drain. Stir in onions, ketchup and barbecue sauce; cook on medium-low heat 4 min., stirring frequently. Add bacon and beans; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Spoon meat mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

BEEFY BBQ BACON & BEAN BURRITOS

Steps:

• Cook and stir bacon in large skillet on medium heat until bacon is crisp; drain.
• Brown ground beef in same skillet; drain. Stir in onions, ketchup and barbecue sauce; cook on medium-low heat 4 min., stirring frequently. Add bacon and beans; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Spoon meat mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

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.

BACON, BEAN, EGGS, TACO TOTS BURRITOS

Steps:

• Preheat oven to 425 degrees F.
• Gather your ingredients.
• Line a sheet pan with parchment and arrange the tots in a single layer. Place tray in oven and bake 20 to 25 minutes; give the pan a shake once.
• Combine about 1 teaspoon cumin, chili powder, granulated garlic and onion, about 1 teaspoon salt and 1/2 teaspoon black pepper in small dish. When tots come out of oven toss with spices.
• Arrange bacon on slotted pan or rack lined baking sheet lined with foil. Bake bacon 15 to 18 minutes on rack below tots until brown and crispy.
• Peel and finely chop the onion. Seed and finely chop the jalapeno peppers. Peel garlic. Set a third of the onion, the pepper and garlic aside for the beans.
• Seed and small dice the tomatoes. Finely chop the scallions, whites and greens.
• Place onions and peppers in a bowl; add salt and juice of 1 lime. Grate in garlic, then add tomatoes, scallions and cilantro; toss to combine.
• Heat a small skillet over medium heat. Add oil, 2 turns of the pan, then reserved veg. Sweat while you make beans.
• Add beans to the food processor with a little water. Add about 1 teaspoon of ground cumin and juice of 1 lime.Transfer beans to the skillet and heat through.
• Remove bacon, cool to handle then chop. Grate cheese on large holes of box grater.
• Crack eggs into bowl and whisk up with salt, pepper and about 2 teaspoons of chipotle hot sauce.
• Char tortillas over flame on gas burner or in a dry pan over high heat, stainless or cast iron, blistering them about 30 seconds to 1 minute on each side.
• Heat a large nonstick skillet over medium-high heat and add oil, 2 turns of the pan. Scramble the eggs to desired doneness.
• Build burritos: beans, eggs, cheese, chopped bacon, taco tots, pico de gallo. Tuck in sides and wrap and roll the burritos tightly. Cut each in half to serve.

BEAN AND CHEESE BURRITOS

Steps:

• In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
• Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
• In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

BLUE RIBBON BEEFY BURRITOS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives., In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt., Stir potatoes into meat mixture. Place 2/3 cup mixture in the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up., Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat 1 burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.