Beef and Bean Burritos

By Pattywak

Listen. I know this isn’t going to win any culinary awards for innovation. But for a sixteen-minute meal, it was pretty darn delicious.

I’ll share more of my I’m-Stuck-on-a-Ranch-With-Three-Boys meals as they happen this week. And while you won’t necessarily be bowled over by the brilliance of it all, you might come away with a few more sixteen-minute meals for your arsenal.

And if you have small humans in your house, you can’t have too many of those.

Love, Pioneer Woman

Ingredients

• 2 pounds Ground Beef
• 1/2 whole Medium Onion
• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
• Salt And Pepper, to taste
• Cumin, Oregano, Chili Powder, Garlic To Taste
• 1 can (28 Ounce) Refried Beans
• 3/4 cups Grated Cheddar Cheese
• 12 whole Burrito-sized Flour Tortillas
• extra Grated Cheese, For Sprinkling
• Extra Sauce, For Drizzling
• Cilantro Leaves, Optional
• Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Preparation

Step 1

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately. 2 burritos per serving.

OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)