beef and bean burritos
@Urban is taking on The Pioneer Woman by cooking all 119 recipes in her newest cookbook, Food From My Frontier. This recipe is found on pages 66 and 67. If you'd like you can skip to the end of this post for the recipe and instructions. But be warned, Marcus would find that very insulting!
@ story Marcus Coker | 13 Recipes Down, 106 to Go!
(To make up for his lack of cooking skills, he donned a cowboy hat!)
Not too long ago, I found out that you don't even need a pan to heat up a can of soup. That's right, you can just put the can directly on the stove. Now THAT'S my kind of cooking. Pure genius. No dirty dishes or anything.
Well, in today's blog, I've found a recipe that's just a step up from can-on-stove. It's so easy, I may just have to do it again. Now let's get started. This happens pretty quick, so hold on to your horses.
You know that saying, Where's the Beef? Well, it's right here, along with a few other wonderful ingredients from Ozark Natural Foods.
I started by chopping up half a medium onion. I didn't even cry. Then I put the onion and the beef into a frying pan, and it looked like this:
I'm gonna be real honest and say that the red "juice" from the beef made me a little squeamish. No time to be a wuss, Marcus.
While the meat was browning, I went ahead and got the beans ready to warm up. I love that they came out of the can in one big lump. And who doesn't love a lump-of-beans? Then I shot this video, without the aid of an assistant:
Isn't that a fun hat? It's name is Jose. (Yes, sometimes I name my clothing articles. I have a jacket named Robert. You can judge if you want, but I'm sure you do weird things too.) Anyway, after the meat finished cooking, I drained off the grease. (DO NOT SKIP THIS STEP, or your stomach might be skipping, jumping, and backflipping all night long.)
I admit that I know nothing about spices, but I added about 1/4 teaspoon of garlic, cumin, chili powder, oregano, salt, and pepper each. Feel free to suit yourself. Here's a cool tip about garlic:
SNEAK PEAK BEHIND THE SCENES: You may have noticed I wasn't wearing my hat in this video. That's because I actually shot this video first and remembered the hat later. Welcome to the wonderful world of blog-o-vision. (It's all smoke and mirrors, folks.)
I added enchilada sauce (about half of a 16 oz. jar), then added some more. Don't forget to stir.
I left the beef (and more) simmering. That means, TURN DOWN THE HEAT! Then I went to work making beans even more miraculous than they already are. I'm sure you're wondering, How did you do that? Well...
I added cheese, of course.
I mixed the beans and cheese until the looked like this. If NASA ever discovers a planet made of this stuff, I'm moving there.
I heated up a couple tortillas in the microwave, my favorite kitchen appliance.
This is where you get to build your own burrito. Start with some beans.
Then add the beef and whatever else makes you wanna jump up and holler. For me, some diced tomatoes and avocado was all it took. Yee-haw!
Then I rolled everything up in these no-wheat, no-gluten tortillas. I was kind of thinking all that meant no-taste as well, but I was wrong. They were pretty good. But if I had to do it again, I'd probably use flour or wheat tortillas, since these rice ones were a little waxy.
Presentation is important, so I added more enchilada sauce (which ended up all over my hands and face since I used my hands to eat these things).
Then I added "more cheese, please" and ended up with this. Talk about a pretty picture. Here's what happened when I tasted them:
I may have lied about the time involved. I think everything took an hour, including browning the beef. Anyway, that's a wrap (like a tortilla wrap, haha)! Jose and I are looking forward to seeing you again real soon!
Beef and Bean Burritos
■2 pounds 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 cups 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
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. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. 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. Serve immediately.