Ingredients
- 1 Tablespoon Vegetable Oil
- 1 medium Onion, chopped
- 2 lbs Lean Ground Beef
- 1 - 1 oz packet Taco Seasoning
- 1 teaspoon Oregano
- ¼ teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Onion Powder
- 2 - 10 oz cans Red Enchilada Sauce, divided
- ½ teaspoon Kosher Salt (or 1/4 teaspoon table salt)
- ½ teaspoon Black Pepper
- 1 - 16 oz can Refried Beans
- 1 cup Shredded Mexican Cheese Blend (or cheddar)
- 6 Burrito Size Flour Tortillas
- 2 cups Shredded Monterey Jack Cheese
Instructions
- Heat a large skillet over medium-high heat. Add the oil and the onion. Cook onion until soft, then add the ground beef and cook until no pink remains. Drain excess fat.
- Add the taco seasoning, oregano, cumin, garlic powder, onion powder, salt, and pepper. Stir well.
- Stir in the refried beans and the Mexican cheese blend. The mixture will become nice and thick. Remove from heat and let sit while you prepare the baking dish.
- Heat oven to 375°F.
- Spray the bottom of a 9"x13" baking dish with nonstick spray. Then pour one can of the enchilada sauce into the dish. Set aside.
- If you have the room, lay out all 6 of the tortillas so you can evenly distribute the filling to each. Spoon some of the filling into the middle of a tortilla in a log shape and leave space all around the filling. Fold in the sides of the tortilla, then fold the bottom over the meat and roll up. Place in the baking dish. Repeat with the remaining 5.
- Pour the second can of enchilada sauce over the burritos, coating all of the exposed tortilla. Use a spoon and scoop up some sauce from the dish to coat them, if needed.
- Sprinkle the Monterey Jack Cheese over the tops of the burritos.
- Spray one side of a piece of foil and cover the baking dish, sprayed side down.
- Bake for 35-45 minutes, or until burritos are heated through.
- Serve with your favorite toppings such as sour cream, salsa, avocado, cilantro, jalapeño, etc.
Nutrition
Serving: 1burrito | Calories: 568kcal