Every item on beef bean burrito page was chosen by The Pioneer Woman team. The site may earn a commission on some products. A quick and easy meal to make your family if they’re banging their forks on the dining table. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry. Heat refried beans in a saucepan. Add cheese and stir in till melted.
Heat tortillas in microwave for one minute. Spread a small amount of beans on each tortilla. Fold over ends, then roll up. Place two burritos on a microwave-safe plate.
Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. OPTIONAL: Fill burritos with any optional ingredients you like. I love them full, but my boys like them very plain. First, an important clarification: The Pioneer Woman Cooks is not meant to be an encyclopedia of innovative gourmet recipes.
It is a reflection of what is going on in my kitchen day in and day out, whether that’s necessarily thrilling or not. The above disclaimer has never been more applicable than it is right now. This is scary and I’m frightened at what it all will mean. Channels will be turned to sports and superheros and bowling.
I’ll have no one to talk to who can relate to my femininity and femaleness and feminineness and feminista-ism. Or three stinky boys, fifty dirty socks, and an unruly Basset Hound. Or dirty boys, unruly socks, and a dirty Basset Hound. When I arrived home at 7:00 last night, Marlboro Man and the boys were sitting at the dining table and banging their forks. I felt doomed and began to cry. Then I got my second wind and made them beef and bean burritos, which took exactly sixteen minutes to get on the table.
And I cracked up, reflecting that it was but the first of what will surely be a week-long fest of brown and plentiful food. I tend to go easy on the seasonings for my picky crew, but go for it if yours can handle it! El Pato tomato sauce—sold in the Mexican food aisle. You can use regular canned enchilada sauce, but this stuff is my favorite. It’s a tomato sauce spiked with chilies, onions, garlic, and cilantro and it just has a nice rich quality I haven’t been able to find in most enchilada sauces. It has a nice authentic Mexican flavor to it. Pour in one can to about two pounds ground beef.
