Hey Hey everybody! I hope you all are having a wonderful, happy Monday! Even if you aren’t having the best day, these Baked Beef and Bean Burritos are going to turn your Monday blues into a great Monday! Telling ya’ll about these burritos and speaking of bad days reminds me of the pitiful demise of my new and well loved little convection oven over the weekend. These Beef and Bean Burritos was one of the last meals I cooked in my little oven before she got lofty dreams of becoming a grill and went out in a blaze of glory (quite literally).
If you follow me on Instagram and watch my Stories, then you probably already know what happened to my oven. If you don’t know, allow me to share the traumatic tale with you. Last weekend, (the night before we left to go on what would be the worst family vacation of our lives – but that’s another story for another time) I was making some homemade pita chips in my oven, which I’ve done countless times before. I hadn’t been baking them for long when I smelled an acrid stench and glanced over to see smoke billowing out of the door of my confection oven and the oven door was already blackened from the smoke! 😮 I carefully cracked the oven door open, and much to my dismay, I found flames of fire leaping inside of my oven! What?!
At this point, I began to panic. The oven was a convection oven that sat on our counter top in the kitchen and therefore was plugged into an electrical socket in our kitchen wall. The only thing I could think of was “electrical fire!” My mind was immediately filled with visions of our house burning to the ground over this stupid oven, so I quickly unplugged the oven. I then grabbed the fire extinguisher and a cup full of water (I’m not sure what I thought I was going to do with a little cup of water) and hollered wildly for my husband who was in the other room saying, “Help! The oven is on fire!” It was clear that he thought I was just being dramatic until he came unhurriedly into the kitchen and saw the flames and billowing smoke for himself. There’s nothing like leaping flames from an oven on your counter top that will kick your husband’s hiney into gear, let me tell ya!
He grabbed some of my rubber oven mitts, picked up the flaming oven and unceremoniously tossed it out of the back door into our back yard where it proceeded to reincarnate into a bonfire. It was a windy night and the wind quickly dispersed the flames of what was once, a new, shiny, beautiful convection oven. What was left was a sad, blackened, charred heap of a beast. Now I won’t tell you the brand of this oven because I don’t know if the fire was a result of user error or a manufacturer malfunction, but needless to say, we will be trying to return our burnt oven for a more reliable one!
Enough about blazing ovens though, don’t you just love simple and delicious recipes? I know I can always appreciate a simple, easy recipe any day of the week but especially on a week night. My husband regularly orders a Beef and Bean Burrito at our local Mexican restaurant most of the time when we go out to eat. I started thinking one day, “why can’t I make one of those burritos at home?” so, I set out to make the biggest, baddest, Beef and Bean Burrito a girl can possibly make. I think it’s safe to say that I succeeded! These Baked Burritos are monstrous in size and flavor.
Let’s go ahead and jump straight into making these Baked Cheesy Beef and Bean Burritos, shall we? I love to cook my ground hamburger in the slow cooker because it makes the meat so tender and crumbly (is “crumbly” even a word?!) just like the ground beef from the Mexican restaurant, however you can always cook your meat on the stove in a large skillet. Just make sure you thaw your meat before cooking it on the stove! If you’re cooking your ground beef in the slow cooker, just add in one pound of frozen or thawed ground beef and 1/2 cup of water.
Place the lid on the slow cooker and cook it on high for 5 hours or low for 7 hours. If you choose to cook the beef in a skillet, add the thawed meat in the skillet with 1/2 cup of water and use your spatula to break the meat into tiny crumbles as it cooks. Once the meat is cooked, drain off the fat and water and continue with the next steps.
Once the cooking cycle is complete, remove the lid from the Crockpot and use a colander to drain the fat and water from the meat.
Use a spatula to break the meat apart into tiny, fine crumbles. This crumbled up ground beef is what makes these Beef and Bean Burritos so flavorful and delicious!
Now it’s time to add your refried beans in with the cooked, ground hamburger meat. I like to use Old El Paso Traditional Refried Beans (not sponsored, just love the flavor of Old El Paso Beans!) You can always make your own refried beans but I find using beans that are already refried is so much fast and easier for this recipe.
Once the entire can of beans has been added to the meat in the slow cooker, add in 1/2 of a packet of taco seasoning, or make your own taco seasoning by combining paprika, salt, cumin, onion powder, and garlic powder.
Now I like to add in 2 heaping tablespoons of plain, nonfat Greek yogurt. Nonfat Greek Yogurt is a healthy sour cream substitute since Greek yogurt has so many probiotic health benefits and sour cream has no nutritional value whatsoever. In my personal opinion, the plain, nonfat Greek yogurt tastes better as well. But if you prefer, you can use sour cream of even just plain, nonfat regular yogurt.
Since we’ve added in all of our ingredients that make the innards of these Beef and Bean Burritos so deliciously fabulous, grab that spatula and get to stirring. Stir in all of the ingredients until they are all well combined.
Are you ready to start assembling some burritos? I grabbed five, large, flour tortillas and place them in a stack on a large dinner plate for easy access. As a side note, these are burrito sized tortillas. Oh, and since you’re ready to start rolling some burritos now, go ahead and begin preheating your oven to 350F. Preheating the oven just makes the cooking process faster and more efficient.
Spoon about 3 heaping tablespoons of the beef and bean mixture down the center of the burrito shell, leaving about 1-2 inches of empty tortilla at the top and bottom.
Begin folding the burrito, envelope style, with the top and bottom ends folded inward.
Once you have the top and bottom ends of the beef burrito folded inward, fold the left side over into the center of the burrito.
Now starting with the left side of the burrito, just roll the burrito over until it is completely rolled up and no open ends remain. See that seam that I’m holding down with my hand? That is the side of the burrito that you will place down into the casserole dish. By placing the burrito seam side down, the burrito will remain closed while cooking. You don’t want your burrito to become unrolled and all of the contents to spill out into your casserole dish!
Spray an 8×10 or 8×8 casserole dish with nonstick cooking spray to prevent the flour tortillas from sticking in the pan while they cook.
Begin placing your Beef and Bean Burritos in the casserole dish lengthwise from left to right (or right to left if you prefer!).
Once all of your bean and beef burritos are in the casserole dish, you’re ready to add the cheese!
Grab 1 cup of shredded cheese and sprinkle it evenly over the top of the burritos. I used 1 cup of an American and Colby Cheese blend, but mild or sharp cheddar cheese would also be a good choice, as would Monterrey Jack or Pepper jack cheese.
Place the cheese-topped burritos into the preheated oven and bake at 350F for 15 minutes or until the cheese on top is completely melted. I almost feel like we should pause in our dinner preparations right now and have a moment of silence for my dearly departed oven. Bless her heart. 🙁
Once the cheese has melted on the burritos, carefully remove them from the oven and serve em’ up! These huge burritos are so large, they could easily be cut in half to serve two adults or two children.
Top your Baked Beef and Bean Burritos with your desired toppings (or none at all!) and get ready to dig in. Some of our favorite toppings include: Plain, nonfat Greek yogurt (or sour cream), guacamole, salsa, sliced avocado, pico-de-gallo, jalapeños, sliced or diced tomatoes, sliced black olives, and shredded lettuce.
I hope you have enjoyed stepping into my kitchen today and learning how to make these Baked Beef and Bean Burritos – and here’s to hoping you have better luck with your oven than I had with mine! 😛
Happy dining my friends!
Baked Beef and Bean Burritos
Easy, delicious, over sized burritos stuffed with refried beans and taco meat.
- 1 lb cooked, lean ground hamburger ground venison or ground turkey can also be used
- 15 oz Traditional Refried Beans
- 1/2 packet Taco seasoning
- 2 heaping tbsp Plain, nonfat Greek yogurt
- 5 large flour tortillas
- 1 cup shredded American and Colby Cheese Blend or shredded cheddar, Monterrey Jack, or Pepper Jack
Cooking the meat in the slow cooker:
Place the ground hamburger (frozen or thawed) in a two quart slow cooker and add in 1/2 cup of water. Place the lid on the slow cooker and cook on high 5 hours or low 7 hours.
Once cooked, drain the water and grease from the meat and use a spatula to break the meat into fine crumbles.
Cooking the meat in a skillet on the stove:
Place the thawed, ground hamburger into a large skillet with 1/2 cup of water and cook on medium heat, using a spatula to continually break the meat apart into fine crumbles as it cooks.
Once cooked, drain the water and grease from the meat.
Instructions after the meat is cooked:
Pour the taco seasoning into the cooked meat and then add in the refried beans and plain, nonfat Greek yogurt. Stir well.
Spray a 8x10 casserole dish with nonstick cooking spray and preheat the oven to 350F.
Place five large burrito sized flour tortillas on a plate and then spoon about 3 heaping tablespoons of the meat and bean mixture down the center of the tortilla.
Begin rolling the burrito by first folding in the bottom and top ends toward the center of the burrito, then fold the two sides over one another, securing the burrito closed on all sides.
Place the burrito, folded side down, into the casserole dish and proceed with the remaining burritos.
Once all burritos are in the casserole dish, top with 1 cup of shredded cheese and bake on 350F for 15 minutes or until the cheese is melted.
Remove from the oven and serve!
Plain, nonfat Greek Yogurt is a healthy substitute for sour cream, however, sour cream can be used if preferred. The burritos can be served as is, or they can be topped with sour cream (nonfat Greek yogurt), guacamole, salsa, jalapeños, sliced black olives, sliced or diced tomato, or shredded lettuce.
Shared at Weekend Potluck
Shared at Meal Plan Monday
Shared at Foodie Friday Link Party