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Ingredients
- 2 pounds ground beef
- 2 cans refried beans
- 2 cans enchilada sauce
- 1/2 cup water
- 1/3 cup diced onion (you can also use dried or minced onion)
- 1 taco seasoning packet (or 1 Tablespoon chili powder, 1 Tablespoon garlic powder, and 1 teaspoon salt. I used the taco seasoning packet instead because that’s what I already had on hand and I didn’t have any chili powder on hand.)
- 1 teaspoon dried oregano
- 3 cups shredded cheddar cheese
- 20 burrito-sized flour tortillas
Preparation
Step 1
Brown ground beef with onions. Drain and add all remaining ingredients except tortillas (and cheese, if you want to sprinkle the cheese on instead).
Bring mixture to a boil. Reduce heat, cover, and simmer for 20-30 minutes.
Spoon 1/4-cup of the meat mixture onto a tortilla, sprinkle with cheese (if you didn’t melt cheese into the mixture when you simmered it). Fold sides in and roll up tightly.
To freeze: Wrap each burrito in a paper towel and then in a foil square. (I skip the paper towel part since we don’t buy paper towels.) Put burritos in two airtight ziptop freezer bags and store in the freezer for 2-3 months.
To serve: Pull out desired number of burritos. Remove foil (you can save the foil and reuse it the next time you make brown bag burritos!) and heat a single burrito in the microwave for about a minute or leave the foil on and heat one or more burritos in a preheated 350-degree oven for 30 minutes or until heated through.
These can be eaten plain or served with lettuce, cheese, salsa, and/or sour cream.