Beef and Bean Burritos

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Simple and delicious. I doubled the seasonings, I always think Ree goes a little light on her seasonings for my taste. I did use the Mexican tomato sauce, to my surprise, it was not difficult to find and it is much better than can enchilada sauce. I also used regular sized whole wheat tortillas to keep portions under control. I put out some traditional Mexican toppings for these, but they really did not need it.

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These were pretty good. Very one-dimensional, however. I think that the beef portion needs a bit more complexity. I will add some cumin and some chopped tomatoes next time. Overall, a pretty good dish. It was so very, very easy, something had to give. I served mine dry, like a traditional burrito. I do not like the halfway wet-halfway dry. You either have a wet burrito, or you have a wet one. It is not very authentic Mexican food, but for the ease of the meal, it is worth it. So very, very easy.

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Flavorful, quick and easy. I served them with guacamole and sour cream. Yum!

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Really simple recipe, my husband loved the burritos so this recipe is a keeper. I used mild enchilada sauce and a mixture of yellow cheddar and jack cheese. It was yummy!

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Really really good! I followed the recipe and received rave reviews from my Mexican food loving family! We added a bit of quacamole and sour cream just for fun and will definitely use them as our "go to" for our Mexican-night entre.

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I made this recipe exactly as written with the enchilada sauce & the family loved it. It made enough for 2 dinners for us. I put the remainder of the burritos in the fridge, wrapped in plastic & drizzled the remainder of the sauce & cheese on before baking. As far as Mexican food goes, I never made anything more than tacos, but Ree's recipes are easy and yummy. Thank you Ree!

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I followed the recipe, with the exception of adding some of my own spices, such as California Seasoned Pepper, Ground Red Chipotle and Adobo seasoning. I did not exactly measure the amount, just to taste. Maybe a 1/4 to 1/2 teaspoon of each, let the flavors marry and the taste again. I let them marry in the fridge for a day and a half, then cooked at 350 for 30 mins. adding the cheese at the end uncovered for 10 mins. Very good. Husband said "it was a keeper"

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Fabulous dish! I made this for my family and we all loved it. I am a huge fan of Ree and look forward to making her recipes. They are family friendly and practical recipes.

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Saw this on Food Network last week and had to wait until my daughter was gone to try, as her "idea" of a burrito is ground beef and cheese, hold the beans! Whenever I try a recipe for the first time I make as written and make notes on where to "spice it up"! I used enchilada sauce instead of the mexican tomato sauce, and it tasted fine. My husband who fancies himself a burrito connoiseur, loved them! This is definitely a "keeper"recipe. Next time I will spice it up some.

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I made these yesterday for dinner. My husband and I, as well as our 14 year old granson, loved them! I did add a bit of hot sauce to the meat mixture. I used one can of the Mexican tomato sauce in the meat mix because I used only one pound of ground chuck. I used Enchilada sauce for the top of the burritos. Inside the burritos along with the refried bean cheese mix, and the meat, I sprinkled on some canned chopped green chilies.
Served with sour cream and some salsa. Excellent!!!