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- Meat and poultry
- Beef mince
These beef burritos are a warming dinner and ideal for a family during midweek when time is fairly short.
Kent, England, UK
7 people made this
- 1/2 onion, chopped
- 1 clove garlic, minced
- 200g minced beef
- 1 1/2 teaspoons chilli powder
- 200g chopped tomatoes
- 100g kidney beans
- salt and pepper, to taste
- 8 corn or flour tortillas
- 450g bechamel sauce
- 1 to 2 teaspoons mustard or your choice
MethodPrep:20min ›Cook:30min ›Ready in:50min
- In a frying pan over a medium heat, warm a little oil then add the onion and garlic and sweat off, for about 4 to 6 minutes. Add the minced beef and brown, breaking apart with a wooden spoon to get rid of any lumps. Mix in the chilli powder, chopped tomatoes and kidney beans then season and cook until the beef is no longer pink.
- Warm the tortillas in a dry frying pan over a medium heat and keep warm.
- In a saucepan over a medium heat, warm the bechamel sauce and add a little mustard. Add a little at a time until desired flavour is achieved.
- Fill the tortillas with the beef mixture, roll up and place in an ovenproof baking dish. Top with the bechamel sauce and place under a hot grill until bubbling and golden brown, about 6 to 8 minutes. Remove from the heat and serve hot.
Try adding sweetcorn and cheese before grilling.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Excellent meal and easy to make. Thank you-14 Aug 2015
Skillet Beef Burrito Recipe with Rice and Beans
This Beef Burrito Recipe is a delicious grab and go meal making it perfect for busy weeknights but special enough for family dinner any night of the week. Loaded with beef, rice, beans and tons of cheese, your family will go crazy over these freezer friendly hearty burritos.
The burrito is a dish originally from the border city of Ciudad Juarez, Chihuahua. This recipe consists of a large wheat flour tortilla that wraps different types of filling . These type of tacos are very famous in Northern Mexico. Unfortunately, this recipe has become a prey of many variations, mainly Tex-Mex. To such a degree that the burritos that are served in some restaurants are no longer burritos ☹
– Although you will not have that problem here because we are going to teach you to make authentic Mexican burritos.
The beauty of the burritos is that they can be filled with almost any combination of ingredients that you can imagine. The vast majority of the times they have refried beans as base. Within the filling also some fresh ingredients are added like tomato, avocado, onion, etc.
Now going into our recipe, this burrito has refried beans mixed with ground beef . Besides cheese, tomato, lettuce and more ingredients are added to this filling that give a fresh, delicious and super nutritious touch.
The burritos can be served at any hour of the day for breakfast , as appetizers or as main course. If you serve them as main course they can be accompanied with a mixed salad , Mexican rice and pot beans.
- Olive Oil: You’ll need 1 tablespoon of light olive oil, for sautéeing.
- Ground Beef: I recommend lean ground beef like round or sirloin, but chuck and market blends are also great!
- Grated or Finely Diced Onion: You’ll need ¼ cup of grated yellow onion. White or red onions can be substituted.
- Salsa: This recipe uses one cup of salsa. You can use any type of tomato salsa that you like.
- Taco Seasoning – Homemade or commercial seasoning blends are fine.
- Pinto Beans: You’ll need 2 cans (15 ounces each) of pinto beans, rinsed and drained. You can also substitute cooked dried beans, if you prefer.
- Beef Broth: I use low-sodium broth or water, but you can also use homemade broth. Chicken or veggie broth is also fine.
- Shredded Cheddar Cheese: Feel free to substitute other shredded cheeses!
- Flour Tortillas
- Cooked Rice
Asian-Style Beef Burritos Recipe
Hawker stands and street food stalls in Singapore and Malaysia are world-renowned for their curried noodles, hearty soups and savory-stuffed pancakes called murtabak meant to be eaten "in hand." Middle Eastern in origin, murtabak derives its name from the Arabic term for "folded." It is made with dough wrapped around a mixture that's typically made of ground meat (often lamb), onion and egg, and seasoned with garlic, curry powder and chile peppers. It can be compared to a South American empanada.
For convenience, in this recipe the meat mixture is "stuffed" in whole-wheat tortillas instead of homemade dough. Serve with chutney.
3 tablespoons canola oil, divided
1 medium yellow onion, halved and sliced
4 cloves garlic, minced
1 tablespoon grated peeled ginger root
1 pound ground lean beef*
1 tablespoon curry powder
¼ teaspoon salt
¼ teaspoon freshly-ground black pepper
2 large eggs, slightly beaten
2 large egg whites, slightly beaten
2 medium green onions, chopped
1 small chile pepper, seeded and sliced**
3 tablespoons chopped cilantro
6 (10-inch) burrito-style white or whole-wheat tortillas
Before you begin: Wash your hands.
- Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium heat. Add the onion, garlic and ginger root cook and stir, 4 to 5 minutes, until the onion is soft and translucent.
- Add the beef, curry powder, salt and black pepper. Cook and stir, about 5 minutes, until the meat is browned and cooked through. Remove from the heat. Cool slightly.
- Add the eggs, egg whites, green onions, chile pepper and cilantro blend well.
- To make each stuffed pancake, place one tortilla on a flat surface. Place about ½ cup of the beef mixture in the center of the tortilla, spreading the mixture into a 4½ x 4½-inch square. Fold the tortilla into a package by folding the top, bottom and sides to enclose the beef filling.
- Heat the remaining 2 tablespoons oil on medium heat, on the nonstick skillet or on a stovetop grill. Carefully place each pancake in the skillet cook for 5 minutes on each side until the filling is cooked inside and the outside is golden brown. You may need to cook the pancakes in batches, depending on the size of the skillet or grill surface. (Or, if you prefer, bake the murtabak in the oven).
*Substitute ground lamb or chicken for beef.
**The pepper may be mild- to medium-spicy hot, depending on personal preference.
Stuffed pancakes, or murtabak, also can be made ahead, refrigerated or frozen, and reheated in the oven at 350ºF.
Calories: 450 Calories from fat: 160 Total fat: 18g Saturated fat: 4g Trans fat: 0g Cholesterol: 120mg Sodium: 570mg Total carbohydrate: 44g Dietary fiber: 3g Sugars: 1g Protein: 26g
Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.
- Heat the sunflower oil in a large saucepan over a medium-high heat. Sauté the onion and garlic for 5-6 mins, stirring occasionally, until the onion starts to brown. Add the beef mince and increase the heat. Cook for 3 mins, stirring continuously to break up meat, until browned all over.
- Stir in the cumin, paprika, chilli powder and tomato purée, and cook for a further 1 min. Add in the chopped tomatoes, kidney beans and stock, stir and bring to the boil, then reduce to a simmer for 20 mins until thickened, stirring occasionally.
- Remove from the heat, stir in the chopped coriander and season to taste. Preheat the grill to high. Spoon the beef filling into the centre of the tortillas. Scatter half the cheese down the filling, then fold the sides of the tortillas in to create the burritos. Arrange them closely together on a baking tray and top with the remaining grated cheese.
- Grill for 1-2 mins until the cheese has melted and the filling is hot, then transfer to serving plates. Serve with the lettuce, tomatoes and a dollop of soured cream, if liked.
Tip: The filling can be made a day in advance &ndash the flavours will develop further if left overnight. Cook the filling as per the recipe and allow to cool completely. Transfer to an airtight container and chill in the fridge until needed. Preheat the oven to gas 6, 200°C, fan 180°C. Fill the tortillas with the cold beef mixture and cheese, as per the recipe, and place on a baking tray. Cook for 10-12 mins until the filling is piping hot and the cheese has melted. If the tortillas start to brown too quickly, place a piece of foil over the top.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Hy-Vee Recipes and Ideas
Our quick recipe for beef steak burritos come together in 30 minutes. Making them the perfect lunch or quick dinner.
Servings and Ingredients
Things To Grab
Place uncooked brown rice, water, and 1 tablespoon taco seasoning in a microwave-safe bowl. Microwave according to package directions. Stir in salsa. Set aside.
Heat canola oil in a medium skillet over medium heat. Add thawed shaved beef steak and remaining taco seasoning to skillet. Cook until no pink remains in the meat (165 degrees).
Wrap tortillas in damp paper towels. Microwave on HIGH at 30-second intervals until warmed through.
Divide rice mixture, black beans, beef mixture, and shredded cheddar cheese among warmed tortillas. Add desired toppers, such as chopped tomato, jalapeno pepper, avocado, and/or torn greens. Fold in tortilla sides then roll tightly. Cut in half and serve.
Quick & Easy Beef Burritos
Growing up, I always liked to eat Tina’s Red Hot Burritos. I loved the spicy beef filling on the inside and the crunchy tortilla on the outside. As an adult, I decided that frozen burritos just aren’t as good as I remembered. So, I decided to make my own burritos – better for you AND better tasting. These are quick and easy to put together, but do take about 20 minutes to bake in the oven, so plan accordingly.
- 1 Tablespoon Olive Oil
- 1 whole Onion, Peeled And Diced
- 1 whole Bell Pepper, Seeded And Diced
- 1 pound Lean Ground Beef (93/7)
- 1 pinch Salt
- 1 pinch Pepper
- 1 teaspoon Cumin
- ½ teaspoons Onion Powder
- 2 teaspoons Chili Powder
- 1 cup Salsa
- 2 cups Shredded Cheese - Cheddar, Colby Jack
- 8 whole Large Flour Tortillas
Heat olive oil in a large skillet over medium-high heat. Add onion and pepper and cook for about 3-4 minutes, until softened. Add ground beef to skillet and cook until no longer pink. Drain any excess grease. Season beef with salt and pepper. Add cumin, onion powder, chili powder and salsa. Stir until thoroughly combined and remove from heat.
Preheat oven to 400 degrees F and lightly spray a large baking sheet with non-stick cooking spray. Grate cheese on largest side of your box grater. You can use pre-shredded cheese to save time, but I prefer to grate my own. I used half white cheddar and half colby jack.
Assemble the burritos. Place a generous 1/3 cup of the beef mixture in center of tortilla. Add two tablespoons of grated cheese over the beef. Fold the sides toward the center. Fold up the bottom and roll to the top. Place on baking sheet, seam side down. Continue with remaining tortillas and beef mixture. Spray tops of burritos with non-stick cooking spray and bake for 20 to 25 minutes at 400 degrees F, until the outside of the burritos are crisp and lightly browned.
These burritos are GREAT leftover too. Wrap burritos in a paper towel and then in a small plastic bag or wrap in plastic wrap. Freeze, and then re-heat each burrito in microwave in the paper towel (remove plastic) for 2 minutes. You can also keep in fridge (if you will be eating in a day or two) and re-heat in microwave for 1 minute.
I used very lean beef, but you can substitute ground turkey or chicken if you would like. Just make sure you use an extra tablespoon of olive oil when browning in skillet.
Healthy Burrito Recipe
This burrito is hearty and generously filled. Not only did we put this recipe together to save calories, but it’s quick and easy to make, making it time-saving.
An everyday beef burrito recipe filled with simple, super tasty, seasoned beef, rice and other fillings of your choice. These burritos are brilliant because they taste just as good, whether you eat them fresh, or frozen and then reheated. The filling is particularly good, with a homemade Mexican seasoning mix that is much better than a store-bought pack.
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