Beef And Bean Green Chili Burritos Recipes

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GREEN CHILE BURRITOS



Green Chile Burritos image

Make up a batch of these Green Chile Burritos for supper or to stash in the freezer at a later date. Either way, you'll eat good and cheap.

Provided by Jessica Fisher

Categories     Main Course     Snack

Time 25m

Number Of Ingredients 6

12 burrito-size flour tortillas
3 cup Refried Beans
8 oz jack cheese (shredded) (you can use cheddar, too (2 cups))
1 7-ounce can green chiles (chopped)
1/2 onion (finely chopped (about 1/2 cup))
hot sauce (to taste)

Steps:

  • On a flat working surface, lay out a tortilla. Spread 1/4 cup beans in a line down the center. Sprinkle on a small handful of cheese. Sprinkle a spoonful of chiles over the cheese as well as a teaspoon of onions. Add hot sauce to taste.
  • Roll up the tortilla over the filling, tucking in the sides as you go.
  • Continue until all the burritos are filled and rolled.
  • The filled burritos can be placed in a ziptop freezer bag and frozen. Or you can heat them and serve them right away. We like to heat them on the griddle, turning to crisp all sides.

Nutrition Facts : Calories 206 kcal, Carbohydrate 23 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 718 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

GREEN CHILE BURRITOS RECIPE



Green Chile Burritos Recipe image

The easiest Green Chile Burritos require just a few ingredients, including a seasoned chuck roast and 505 green chile sauce. The whole family loves them!

Provided by Lil' Luna

Categories     Main Course

Time 4h5m

Number Of Ingredients 7

1 chuck roast
1 tbsp Italian Dressing Dry Mix
1 tbsp Hidden Valley Dry Mix
1 tbsp Brown Gravy Dry Mix
1/2 cup water
1-2 cups 505 Green Chile sauce
Tortillas ( (we prefer the uncooked store bought tortillas))

Steps:

  • Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.
  • Place chuck roast in your crock pot. Pour ⅓ cup water over your roast. Sprinkle Mix all over the top of your roast. Cook on HIGH for 4 hours or until tender.
  • Once Roast is slightly warm, shred it.
  • Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.
  • Serve on warm tortillas. ENJOY!

Nutrition Facts : Calories 284 kcal, Carbohydrate 3 g, Protein 29 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GREEN CHILI BEEF BURRITOS



Green Chili Beef Burritos image

Make and share this Green Chili Beef Burritos recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 8h20m

Yield 2 dozen

Number Of Ingredients 13

2 (3 lb) boneless beef roast, top sirloin roasts
4 (4 ounce) cans chopped green chilies
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves, sliced
3 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon sodium-free seasoning (optional)
1 cup reduced-sodium beef broth
24 (8 inch) fat free tortillas, warmed
chopped tomato
shredded lettuce
reduced-fat cheddar cheese

Steps:

  • Trim fat from roasts; cut meat into large chunks. Place in a 5-qt slow cooker.
  • Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
  • Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat.
  • In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides.

BEEF AND BEAN GREEN CHILI BURRITOS



Beef and Bean Green Chili Burritos image

A woman in our congregation shared the recipe for these delicious burritos. They soon became a fast favorite in our home, and when I serve them at church potlucks, they disappear fast.-Kathy Ybarra, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 can (16 ounces) refried beans
8 flour tortillas (6 inches), warmed
1/2 pound ground beef, cooked and drained
1 cup shredded sharp cheddar cheese, divided
1 can (4 ounces) chopped green chilies

Steps:

  • Spread refried beans over tortillas. Top each with beef and 2 tablespoons of cheese. Fold ends and sides over filling and roll up; place seam side down in a greased 13x9-in. baking dish. Sprinkle with chilies and remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 482 calories, Fat 21g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 1121mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 28g protein.

SMOTHERED BURRITOS



Smothered Burritos image

Yummy. My kids love them.

Provided by BIGWHIPPLE

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 14

1 pound ground beef
½ cup chopped onion
2 tablespoons chopped green chiles
½ cup water
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon garlic powder
1 (16 ounce) can refried beans
1 (10.75 ounce) can cream of mushroom soup
½ pint sour cream
4 large flour tortillas, or more as needed
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
  • Mix cream of mushroom soup and sour cream together in a bowl.
  • Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
  • Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 1135.7 calories, Carbohydrate 91.2 g, Cholesterol 158.5 mg, Fat 62.7 g, Fiber 10.9 g, Protein 51.4 g, SaturatedFat 31.4 g, Sodium 2692.1 mg, Sugar 5 g

BEEF AND BEAN BURRITOS



Beef and Bean Burritos image

And easy recipe for Beef and Bean Burritos.

Yield Serves 8

Number Of Ingredients 12

1 pound lean ground beef
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions
Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa

Steps:

  • Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
  • Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.

BEAN-AND-BEEF CHILI



Bean-and-Beef Chili image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 servings

Number Of Ingredients 13

2 to 4 tablespoons vegetable oil, plus more as needed
3 pounds boneless beef chuck, cut into 3/4-inch pieces
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
1/3 cup plus 2 tablespoons chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
1 3/4 cups low-sodium beef broth
1/3 cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream and/or diced avocado, for topping

Steps:

  • Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  • Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  • Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
  • Hot:
  • This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
  • Hotter:
  • Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
  • Hottest:
  • Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

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