Recipe by Daisy Brand
"Dinner's on the table in less than an hour with these delicious bean and beef burritos, baked and browned, and topped with a dollop of sour cream."
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lean ground beef
garlic cloves, minced
1 (16 ounce) can
fat-free refried black beans
6 (10 inch)
Daisy Brand Sour Cream
1 1/2 cups
finely shredded Mexican cheese blend
I have made these, but my version is lazier. I use about 3/4 cup salsa or picante sauce instead of the onions and taco sauce. I just stir everything together in a big bowl to make a filling, rather than layering the individual burritos, and I also only bake them for 8-10 minutes, without turning; just enough for a firm burrito that's not too crunchy. I have made them with and without ground beef with equally good results. My whole family loves these!
No problems with the recipe--these are easy and taste fine; they're just nothing special. I didn't have refried beans, so I just mashed up some pinto beans and added them to the meat for the last few minutes of cooking. And I added jalapenos. I might make them again; but I might instead look for a recipe that really knocks my socks off. Just my preference!
This was a great recipe! The only thing I did differently was to spray the outside of the burritos with cooking spray prior to baking. I increased the temperature to 400 degrees and baked for about 15 minutes. Then, I turned the oven temperature to broil and cooked 5 minutes more. They came out crispy and delicious. Thanks for the easy recipe!
Made these on New Years Eve. Easy to make and taste great. These are a keeper.
This turned out one of the best burritos I've ever fixed at home. I used dried minced onion about 2 T worth and only 1/4 c Julio's hot salsa since it was "hot" and not mild. I left out the black beans. I just tossed all the filling ingredients in the skillet at the start with about 3/4 c of chicken broth to break down the meat to a fine texture and simmered this until the liquid was gone. (That is how I always brown my taco meat) I had impatient diners so I only let this bake half the time called for and they were only crispy on one side as a result. This was still a huge hit here and my husband even remarked this was probably my best taco meat this year. I am always trying out new recipes. A keeper! Thanks we loved these.
UPDATE 7-27-12: I made this again using 1 cup water and 1 cube chicken bullion at the start to break the meat down to fine particles, 1 TBL dried minced onion and 1 tsp onion powder and then the 1/2 c of medium Julio's salsa (taco sauce) as called for. YUMMO! This is so delicious as works perfectly for the best taco/burrito/enchilada/tostada/taco salad filling.
These were delicious! I used the taco bell taco sauce my husband loves and served it with pico de gallo. very good. will be making again.
Yummy! The only thing I did was use a taco seasoning instead of the spices and wow these we're good! Will make these again.
Wonderful recipe!! Just as it is is really good, but then I tried it with "Slow Cooker Shredded Beef for Tacos and Burritos" in place of the gr. beef mixture. Oh man! Not quick, but so, so delicious. Rivals "Tito's Tacos" burritos in Culver City (don't know if it's still there, but was a childhood fav.
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Beef Burritos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 274
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