KEEP BURRITOS WARM RECIPES

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BEEF AND BEAN BURRITOS RECIPE | REE DRUMMOND | FOOD NETWORK



Beef and Bean Burritos Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 170 to 180 degrees F.
  • In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
  • Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
  • Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
  • When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
  • Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

PW'S BREAKFAST BURRITOS RECIPE | REE DRUMMOND - FOOD NETWORK



PW's Breakfast Burritos Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 12 burritos

Number Of Ingredients 18

1 pound breakfast sausage
10 eggs
1/4 cup half-and-half
1 teaspoon seasoned salt, such as Lawry's
Ground black pepper
12 flour tortillas
Breakfast Potatoes, recipe follows
Grated Monterey Jack cheese
Jarred jalapenos
Hot sauce
12 russet potatoes
Canola oil, for frying
Butter, for frying
1 large onion, cut into fine dice
1 green pepper, cut into fine dice
1 red pepper, cut into fine dice
1 yellow pepper, cut into fine dice
Salt and ground black pepper

Steps:

  • Begin by browning the breakfast sausage in a skillet over medium heat. Drain off the grease and reduce the heat to low.
  • Crack the eggs into a bowl. Add the half-and-half, seasoned salt and some pepper, and whisk to beat the eggs lightly.
  • With the heat still on low, pour the egg mixture over the sausage mixture. Now, with a spoon or spatula, very gently stir the mixture. Continue lightly cooking over low heat until the eggs are set. Now taste and adjust the seasoning, adding more seasoned salt or pepper if desired.
  • To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a spoonful of Breakfast Potatoes. Tuck in the sides and roll the tortilla until closed. Wrap in foil sheets and keep warm until ready to serve.
  • For cheesy and spicy variations, add grated Monterey Jack, jarred jalapenos, hot sauce or all three.
  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
  • Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
  • Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
  • After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.

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