Beef and Bean Burritos with Red Chile Chimayo
Incredibly tasty and very easy to prepare, these burritos are amazing!
Servings 6
Calories 494kcal
Equipment
Ingredients
For the beef and bean burritos
- 1 pound ground beef
- 1 packet taco seasoning
- 16 ounces refried beans
- 6 large flour tortillas
- 1 ½ cups Mexican rice cooked
- 1 ½ cups shredded Mexican cheese
- 1 tablespoon vegetable oil
For serving
- cilantro chopped
- Mexican cheese blend shredded
- black olives sliced
- sour cream
- salsa
- avocado seeded, skinned, sliced
For the red chile chimayo
- ½ cup chile powder
- 2 ½ cups chicken broth divided
- 2 tablespoons vegetable oil
- 1 small white onion finely chopped
- 2 cloves garlic finely chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- ⅛ teaspoon ground cinnamon
- 1 teaspoon kosher salt
Instructions
For the beef and bean burritos
- Heat a large skillet over medium-high heat.
- Crumble in the ground beef.
- Stir in the taco seasoning.
- Cook until the beef is nearly done.
- Reduce meat to low and add the beans. Stir.
- Place the tortillas on a microwave-safe plate.
- Cover with a slightly damp paper towel.
- Microwave for 30 seconds.
- Divide the ground beef mixture between the tortillas. Add the rice and cheese to each.
- Roll up the tortillas into burritos.
- Wipe out the skillet you used to brown the beef.
- Add the oil and return the heat to medium-high.
- Working in batches of two, add the burritos to the oil and heat until brown. Turn the burritos often to brown on all sides.
- Remove to plates for serving, topping with the chimayo and any desired toppings.
For the red chile chimayo
- Add the chile powder to a medium bowl and whisk in 1 cup of the chicken broth. Whisk until there are no longer any lumps.
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and cook for 5 minutes, stirring.
- Add the garlic and saute for another 2 minutes.
- Add the cumin, oregano, and cinnamon. Cook while stirring constantly for 2 minutes.
- Add the chile powder and broth mixture to the skillet and stir.
- Bring the mixture to a simmer but do not boil.
- Season with the salt.
- Reduce the heat to a slow simmer and let simmer for 20-30 minutes (or longer) until the sauce is the consistency you want.
- Keep warm until ready to use.
Notes
Make extra sauce and use it on tacos!
Nutrition
Calories: 494kcal | Carbohydrates: 39g | Protein: 29g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 2470mg | Potassium: 701mg | Fiber: 13g | Sugar: 7g | Vitamin A: 6632IU | Vitamin C: 4mg | Calcium: 487mg | Iron: 8mg