1 pound lean ground beef
1 packet taco seasoning
5 burrito-sized tortillas
1 1/2 cups cooked rice (Spanish Rice, Cilantro-Lime Rice, or just white rice)
1 (15 ounce) can refried beans
2 cups shredded cheddar cheese, divided
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1/2 cup beef broth (low sodium)
28 ounce can enchilada sauce
1 teaspoon chili powder
Preheat oven to 350ºF.
Heat a large skillet over medium-high heat. Add ground beef, break up, and cook for 5-7 minutes until it is fully cooked. Drain any fat in the pan. Add taco seasoning and the amount of water called for on the packet directions.
In a saucepan melt butter over medium heat. Once melted, stir in the flour and cook for a minute.
Slowly whisk in the beef broth and enchilada sauce. Add chili powder and bring to a simmer until the sauce starts to thicken.
Arrange tortillas and fill with beans, rice, ground beef and about 1 1/2 cups of the cheddar cheese.
Fold the sides over and roll tightly.
Spray a 13×9-inch baking dish with non-stick spray. Place burritos seam side down in the dish.
Pour sauce over the burritos. Sprinkle with remaining cheese.
Place in the oven and bake for 20 minutes until the cheese is melted and everything is hot.
Remove from the oven and serve.
You can replace the beef in this recipe with any other type of meat.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 350F oven for 10 minutes.
You can freeze the burritos in an airtight container for up to 3 months. Freeze the burritos dry, and when you’re ready to serve them, add the sauce and cheese, and bake.