| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 medium onion, diced
- 2 pounds ground beef
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground oregano
- 1/4 teaspoon salt
- Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
- One 28-ounce can refried beans
- 3/4 cup grated Cheddar, plus extra for sprinkling
- 12 burrito-size flour tortillas
- 1/2 cup fresh cilantro leaves
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 682 |
| Total Fat | 34 g |
| Saturated Fat | 12 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 35 g |
| Cholesterol | 93 mg |
| Sodium | 1717 mg |
| Serving Size | 1 of 8 servings |
| Calories | 682 |
| Total Fat | 34 g |
| Saturated Fat | 12 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 35 g |
| Cholesterol | 93 mg |
| Sodium | 1717 mg |
Reviews
These were delicious!!! I just made these for the first time — a batch exactly as written & a batch with gluten free tortillas. Both were a huge hit! I ordered the El Pato tomato sauce through Amazon & I’m so glad I did! Will absolutely make again! Thank you, Ree!
These are fantastic! Whole family devoured them and insisted that we keep them in rotation. Will definitely be making them again and again!
I make these all the time for dinner or to bring to football parties. Always a huge hit. I have used pepperjack cheese in place of cheddar & Goya Spanish style tomato sauce is what’s available here. I love this easy delicious recipe.
In constant rotation in our family menu. It’s great to make when I had a busy day and am short on time.
Exactly what I expected. Ree does not disappoint. Froze great too and makes for a great fast lunch from the freezer to the microwave.
Made this recipe for dinner tonight and it was a hit. I used Goya tomato sauce because I couldn’t find the brand she used. Not as good as the sauce she uses but still turned out good. Will be making again!
Quick, easy, FRESH option to freezer burritos. Love the way these came out. Love your recipes Ree.
I made these for my family and they loved them.
Excellent dish! very easy to make with great taste and room to modify to taste! I added smoked paprika and siracha for a little extra kick. Jalapeno relish would also be a solid addition.
Very good! I substituted ground chicken for the ground beef. I forgot to add the salt and was glad about that. Would have been too salty. Very tasty but won’t run to make this one again.