Burrito recipe

Ingredients

• 1 pound ground beef


• 1 envelope taco seasoning


• 1 can (16 ounces) refried beans


• 6 flour tortillas (12 inches), warmed


• 1 cup shredded Colby-Monterey Jack cheese


• 4 teaspoons canola oil


• Sour cream and salsa

Directions

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.


• In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes.


• Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.


• In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
  Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

Nutrition Facts

Reviews

I've been making these for years, but like another reviewer, I mix the beans with the meat. I prefer old el paso Burrito Seasoning instead of taco seasoning. Our stores do not stock it anymore, but I get it online at walmart or Amazon. Occasionally, it is stocked in walmart super centers.

I love these, oil and all.

I've made these for years, but I heat the beans in with the meat after the meat is browned. I also use salsa instead of taco seasoning, but either one is good. I add the cheese to the meat/bean mixture and it's the perfect one pan meal.

Broooooooo these things are beast I make them with cilantro and onion and fry them till they're flaky and crispy hmmmmmmm mmmmmm

I too fix these babies and my family loves them. it’s the frying and being crispy that makes them taste so good with side condiments. Yummy!

Tasty easy to prepare and a timesaver

Easy and great recipe! I love recipes that I can follow exactly the first time I make it to give it a fair shot AND play with/add whatever pops in my head for follow-up cooking. If you do choose to add additional ingredients, be careful not to add to much or over stuff. I never thought I would live crunchy tortillas so much. Thanks for the recipe.

why the oil ? a Tortilla will brown great with out any added oil at all . when we make them at home we use our panini press works great.. i have also used a frying pan.. and NO oil of any kind

I make these, using salsa in the burritos, instead of taco seasoning mix. Plate them on a bed of shredded lettuce, for that authentic taqueria look!

Loved these. Did add small amount of Mexican rice. Easy. Made enough (just 2 of us) for 3 days of meals and seemed to better! thank you for sharing this recipe!

Braised short ribs

Ingredients

6 bone-in short ribs (about 5 3/4 pounds)

Extra-virgin olive oil

1 large Spanish onion, cut into 1/2-inch pieces

2 ribs celery, cut into 1/2-inch pieces

2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

2 cloves garlic, smashed

1 1/2 cups tomato paste

2 to 3 cups hearty red wine

1 bunch fresh thyme, tied with kitchen string

Directions

1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.


2. Preheat the oven to 375 degrees F.


3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.


4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

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