Pioneer Woman Brown Hot and Plenty of It Vol I

Pioneer Woman brown hot and plenty of it vol i is a cheesy, saucy burrito main dish with ground beef, refried beans and cheddar that comes together in 16 minutes. This easy weeknight burrito dinner fits busy school nights, game day and Taco Tuesday, and the quick one-pan filling stays kid-friendly.

Let the beef simmer in the sauce while you warm the beans, because that short wait lets the meat soak up the flavor. Skip it and the filling tastes flat and tomato-heavy instead of rich.

Stirring cheddar right into the warm refried beans seasons them and makes them creamy, so you never need extra salt or spices in the beans. A drizzle of sauce and more cheese on top, then a quick minute in the microwave, gives you a bubbly, melted finish with no oven.

Pioneer Woman Brown Hot and Plenty of It Vol I

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

11

minutes

Calories

720

kcal

Saucy seasoned beef and creamy cheesy beans get rolled into soft flour tortillas. A quick microwave finish melts the cheddar on top until the burritos are steaming hot.

Ingredients

• 2 lb. Ground Beef
  

• 1/2 whole Medium Onion
  

• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
  

• Salt And Pepper, to taste
  

• Cumin, Oregano, Chili Powder, Garlic To Taste
  

• 1 can (28 Ounce) Refried Beans
  

• 3/4 c. Grated Cheddar Cheese
  

• 12 whole Burrito-sized Flour Tortillas
  

• Extra Grated Cheese, For Sprinkling
  

• Extra Sauce, For Drizzling
  

• Cilantro Leaves (optional)
  

• Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
  

Directions

• Brown the beef: Brown 2 pounds ground beef with 1/2 medium onion in a large skillet and drain most of the fat. Then season with salt, pepper, cumin, oregano, chili powder and garlic to taste.
• Simmer in sauce: Pour in the 7 ounce can of Mexican tomato sauce or enchilada sauce and set the heat to low. Let it simmer while you prep the rest, and add a splash of water if the mixture gets too dry.
• Warm the beans: Heat the 28 ounce can of refried beans in a saucepan over medium heat. Stir in 3/4 cup grated cheddar until it melts, then keep the beans warm.
• Soften the tortillas: Heat the 12 burrito-sized flour tortillas in the microwave for one minute. That makes them soft and pliable so they roll without cracking.
• Fill and roll: Spread a small amount of beans on each tortilla and add a scoop of the meat. Fold over the ends, then roll each one up.
• Sauce and cheese: Place two burritos on a microwave-safe plate. Drizzle extra sauce over the top and sprinkle with more grated cheddar.
• Microwave and serve: Microwave for one minute, or until the cheese is melted and the burritos are very hot. Serve right away, with cilantro leaves on top and any optional fillings like Mexican rice, sour cream, guacamole, green chilies or pico de gallo.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use enchilada sauce instead of Mexican tomato sauce?

Yes, canned enchilada sauce works fine in the beef and for drizzling on top. A can of Mexican tomato sauce like El Pato gives a richer, slightly spicy flavor, so pick that if you can find it.

Can I make these burritos ahead of time?

You can cook the beef and warm the beans a day ahead and keep them in the fridge in separate containers. Reheat both, then fill, roll and microwave the burritos right before serving.

How do I store and reheat leftover burritos?

Wrap leftovers tightly or put them in an airtight container and keep them in the fridge for a few days. Reheat in the microwave until steaming hot, adding a little sauce on top to keep them from drying out.

Can I bake these instead of using the microwave?

Yes, place the sauced and cheesed burritos in a baking dish. Bake them in a hot oven until the cheese melts and they are hot all the way through. The microwave is just faster, which is the whole point of this recipe.

What is the biggest mistake with beef and bean burritos?

Over-seasoning the beans is the common one, since the cheese already adds salt. Too much Mexican seasoning overpowers the burritos, so keep the beans plain and let the meat carry the spices.