Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well in this recipe. Cook it until no pink remains and add a splash more water if the filling looks dry.

How should I store and reheat leftovers?

Cool the burritos completely, wrap them tightly, and refrigerate for up to 3 days. Reheat covered at 350°F for 15-20 minutes until warmed through.

Can I freeze baked burritos?

Yes, wrap each burrito tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F for 20-25 minutes until heated through. [tasty-recipe id="16396"]

Tater Tot Casserole Cowboy Casserole Chicken Parmesan Casserole

Delicious Baked Burritos Recipe for Easy Dinners

Description

Baked Burritos feature seasoned lean ground beef, black beans, and rice wrapped in soft flour tortillas, then smothered in red enchilada sauce and topped with melty fiesta blend cheese. They’re perfect for busy weeknights or for meal prepping a batch to enjoy all week.

Ingredients

1 pound lean ground beef, 80/10 or 90/10 works well for a juicy filling
1/2 cup sweet yellow onion, finely diced
1 tablespoon fresh garlic, minced
1 ounce package taco seasoning
2/3 cup water
2/3 cup red enchilada sauce, spread on the bottom of the dish for extra moisture
6 large flour tortillas
4 cups fiesta blend shredded cheese, 3 cups for the filling and 1 cup for the topping
2 cups cooked long grain white rice
15.25 ounce can black beans, drained and rinsed
3/4 cup fresh pico de gallo
4 tablespoons fresh chopped cilantro, 3 tablespoons for the filling and 1 tablespoon for the topping
1/2 cup sour cream, optional, for a cool, creamy topping
1 ripe avocado, optional, sliced or diced just before serving
2 tablespoons sliced green onions, optional, for a fresh bite
1 tablespoon hot sauce, optional, for extra heat

Cook Mode Prevent your screen from going dark

Instructions

Brown the Beef and Onion: In a large skillet over medium-high heat, cook the lean ground beef and diced onion for 6-8 minutes, breaking the meat apart, until no pink remains.
Add the Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
Simmer with Taco Seasoning: Drain any excess fat, then stir in the taco seasoning and 2/3 cup water and simmer for 4-5 minutes until the mixture thickens.
Mix in the Fillings: Remove the skillet from the heat and fold in the drained black beans, cooked rice, 3 cups of the cheese, and 3 tablespoons of the cilantro until the cheese melts.
Preheat and Prep the Dish: Preheat the oven to 375°F and spread the red enchilada sauce across the bottom of a lightly greased 9×13-inch baking dish.
Warm the Tortillas: Wrap the flour tortillas in a damp paper towel and microwave for 20-30 seconds so they become soft and pliable.
Fill and Roll: Spoon about 3/4 cup of filling and 2 tablespoons of pico de gallo down the center of each tortilla, fold in the sides, and roll tightly.
Bake: Place the burritos seam side down in the dish, sprinkle with the remaining 1 cup cheese and 1 tablespoon cilantro, and bake for 15-18 minutes until the cheese is bubbly and golden.

Prep Time: 15 minutes
Cook Time: 30 minutes