Smothered Beef and Bean Burritos

So it's Taco Tuesday again.  But for the love of your sanity you absolutely do not want to have tacos again because if  you do you'll scream and run for the hills while setting fire to every taco shell you can find.

 



Isn't that a delightful run-on sentence?

But seriously.  Aren't you interested in spicing up Taco Tuesday? 

Have burritos instead!  It could beeee.e..........  Burrito Buesday.  Let's just pretend.

And THESE burritos are totally what you should do.

Totally.

 

In a large frying pan, start browning the meat (insert raw meat picture below.  Oh look!)

 

 

Just before the beef is fully cooked through, add the chili powder.

 

Then the cumin.

And the coriander.

And the salt and pepper.

 

Then, once the beef is cooked through, add the refried beans.

Okay - this part is a little weird.  Add in some water.  I know.  I know.  It's weird.  And from one person with food texture issues to another, this completely freaked me out.

Add it anyway. Stir it all together and put it aside.

 

Then you have to make the green Chile sauce - that's the smother part.

 

 

In a medium saucepan, start melting the butter.

 



 

Add the flour.

 

Whisk the flour and butter together and cook - this just gets rid of the "raw flour" taste.

Whisk in the chicken broth and cook until thickened.

Add the Chiles and sour cream and stir until combined.

 

 

After the meat mixture is cooked and the chile sauce is done, it's time to roll the burritos. 

Divide the meat mixture between 6 tortillas, spreading the meat down the middle of each tortilla.  Put about 2 Tablespoons of cheese on the meat and roll up by folding the sides over and rolling into a burrito shape.

 

To be honest, the recipe says to top with sauce, then top with cheese.  But I think I did it backwards.  I kind of like it that way.  You could always stick the rolled and cheese topped burritos under the boiler for a hot minute to melt the cheese.  Then pour the sauce over the burritos..

 

 

Totally your call.

 

Holy macaroni Batman these burritos were amazing. 

 

I didn't use all the sauce - I was worried about sogginess.  I served what I didn't pour over the top on the side, but it didn't all get used.  You could cut the sauce recipe in half if you wanted to.

 

The filling is tender and has a ton of flavor.  The sauce is creamy and adds a level of decadence that is kind of unexpected.  I totally recommend topping with fresh, crispy lettuce!  And DON'T skimp on the cheese!

 

But I absolutely think you'll love these and should be making them a regular part of your Taco Tuesday rotation!

 

xoxo - Heather 

Smothered Beef and Bean Burritos

 

1 pound ground beef

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon coriander

Salt and pepper to taste

1 (16 ounce) can refried beans

1/4 cup water

1 1/2 cups shredded cheddar cheese

6 8-inch flour tortillas

1/4 cup butter

1/4 cup flour

2 cups chicken broth

1 cup sour cream

1 (4 ounce) can chopped green Chiles, untrained

Shredded lettuce and diced tomatoes, for serving

1. In a large frying pan over medium high heat, cook the ground beef until no pink remains, breaking up the large chunks as it's cooking.
2. When only a small amount of pink remains, add the cumin, chili powder, coriander, salt, and pepper.
3. When the ground beef is fully cooked, add the refried beans and water, stirring to combine.  Remove from heat and let cool.
4. In a medium saucepan, melt the butter over medium heat.  Whisk in the flour and cook for a couple of minutes.  Gradually whisk in the chicken broth and cook until thickened.  Stir in the sour cream and green Chiles and remove from heat.
5. To assemble the burritos, take one tortilla, spread 1/6 of the meat mixture in the center.  Spread 2 tablespoons of cheddar cheese over the top of the meat and roll up into a burrito by folding the ends and rolling over.
6. Continue with the remaining 5 tortillas and place on a platter.  Pour the chile sauce over the burritos and sprinkle the remaining cheese over top.  Serve with shredded lettuce and tomatoes on top.

Source:  Taste and Tell