I made some really good burritos last night, filled with a ground beef, refried beans, and cheese mixture, topped with a creamy sauce and a bit more cheese. The original recipe is a freezer recipe (just assemble and then freeze before baking). It also made at least double the amount I wanted for tonight. I halved the recipe (and filled the burritos with a bit less filling than they called for). The original recipe called for a packet of taco seasonings. I just cooked up the meat how I normally do it for tacos. For the sauce, I used a fat-free cream of mushroom soup which I don’t normally have around but they were on sale last week), and a mixture of light sour cream and low-fat yogurt. You can always make your own “cream of whatever” soup to use instead.
I poured some green tomatillo sauce on mine, which was fantastic. The girls ate theirs plain.
Creamy Ground Beef Burrito Bake
- 1 pound ground beef
- 1/2 an onion, diced
- 1 clove garlic, minced
- 1 tsp ground cumin
- 8 ounces tomato sauce
- 1/2 cup water
- 1 15- ounce can refried beans
- 1 10.5- ounce can of “cream of” whatever soup
- 8 ounces sour cream or yogurt or a combination
- flour tortillas quantity could vary, I used 10
- grated cheese, about 3/4 pound
- Brown the ground beef, onion, and garlic. Drain off any accumulated grease. Add the cumin and cook another minute or so, then add the tomato sauce and water and simmer 5-10 minutes. If it gets too try, add a bit more sauce or water. Stir in the refried beans.
- In a small bowl, mix together the sour cream or yogurt and the “cream of” soup. You can always make your own “cream of whatever” soup to use instead. Spread a bit of this on the bottom of a 9×13 baking pan. Reserve the rest for topping the burritos.
- Heating the tortillas in the microwave in a tortilla warmer or between paper towels makes them a bit easier to roll up.
- Spread a bit of the bean and meat mixture down the middle, top with some grated cheese, and roll up and fold burrito-style, placing the burrito seam-side down in the baking dish. Repeat until all the filling is used up. Spread the sauce over the top of the burritos and sprinkle some cheese on top.
- Wrap and freeze for later or bake at 350 for 20-30 minutes.
- Serve with salsa, more sour cream, guacamole, sliced olives, or whatever else sounds good for topping.
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