These begin out like your basic burrito. You brown the bottom beef with garlic and onions, and spice it up with some taco seasoning. Then you roll it up in an exceedingly flour flapjack with frijoles refritos, rice, and cheese.
So far, it’s all pretty straightforward, right? however currently comes the twist: you load those burritos, seam aspect down, into a pan, and bake them. therefore all the flavors – beef, beans, spices – begin soaking and spreading through into the rice and therefore the tortillas. And then, regarding 10 minutes from the top, you pull out the pan and smother it in red dish sauce and cheese
- 1 tablespoon vegetable oil
- 1 lb lean ground beef
- 1/3 cup diced onion
- 2 garlic cloves, minced
- 1 package oz taco seasoning mix (or 2 TB of my DIY Taco Seasoning)
- 1/3 cup water
- 5-6 8 in flour tortillas
- 1 cup refried beans
- 1 1/2 cups cooked rice
- 2 cups shredded Mexican cheese blend, divided. (or more if you like it extra cheesy!)
- 1 can, 10 oz red enchilada sauce
- Optional Toppings
- Chopped fresh cilantro leaves sour cream, and salsa
Instructions
- Heat oven to 350°F. In 12-inch oven-safe skillet, heat oil over medium-high heat. Cook beef, garlic and onions until browned. Drain off accesses grease, and return beef mixture to skillet.
- Stir in taco seasoning mix and water. Mix until well combined. Cook over medium heat until mixture thickens. Remove from heat and set aside.
- Clean out skillet and spray with cooking spray. Divide refried beans, rice and beef mixture among the centers of tortillas. Evenly top with cheese, (about 2 Tablespoons each.)
- Roll up into burritos, and place seam side down in skillet. Bake 15 minutes.
- Remove from oven and drizzle with enchilada sauce over the burritos.
- Sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted. Serve with optional toppings.
Read more our recipe Whole30 BLT Chicken Salad #recipe #dinner
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