Description
EASY and loaded with seasoned ground beef, refried beans, rice, topped with sauce and as much CHEESE as you’d like! Easy to make ahead and bake-off when you’re ready and the leftovers are freezer-friendly.
Ingredients
Scale
- 4 tablespoons olive oil, divided
- 1 lb ground beef (90% lean)
- 1 small sweet Vidalia or white onion, diced small
- 1-ounce packet taco seasoning
- 7 large flour tortillas (10-inch, burrito size)
- 16-ounce can refried beans
- 8.5-ounce package precooked rice
- 3 cups Mexican shredded cheese blend (microbial-rennet), divided
- 15-ounce can red enchilada sauce
- cilantro (optional for garnishing)
Instructions
- Step: To a large skillet, add 2 tablespoons olive oil, beef, onion, and cook over medium-high heat for about 7 minutes, or until beef is cooked through and onions are soft and translucent; stir and crumble intermittently to ensure even cooking.
- Step: Add the taco seasoning and stir to combine; set skillet aside off the heat.
- Step: Preheat oven to 350F and drizzle the remaining 2 tablespoons olive oil into a large oven-proof skillet; set aside.
- Step: Lay the tortillas out on the countertop, evenly smear each with about 2 tablespoons of refried beans down the center, evenly distribute the rice (about 2 to 3 tablespoons) to the center of each tortilla, evenly top with the beef mixture down the center, and evenly distribute 1 1/2 cups of cheese down the center of each tortilla.
- Step: Roll up each burrito and place in the prepared skillet, seam side down. Bake for about 25 minutes.
- Step: Remove skillet from the oven, slowly and evenly drizzle the enchilada sauce over all the burritos, evenly sprinkle the remaining 1 1/2 cups cheese over the top of all the burritos, return skillet to the oven, and bake for 10 to 15 minutes, or until cheese has melted and sauce is lightly bubbling. Optionally garnish with cilantro and serve immediately.
Notes
Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat for about 30 seconds in the microwave, or as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Mexican
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 427 kcal
- Sugar: 3 g
- Sodium: 737 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 69 mg