Baked Beef and Rice Burritos
Well, we are on Week #3 of January’s “Double Dinners” and have now passed the half way point. I hope you are loving this series as much as I have enjoyed putting them together. Today I am sharing one of my favorite Double Dinner recipes, Baked Beef and Rice Burritos.
This is a recipe that everyone in the family will love!
A hearty meal with seasoned ground beef, rice, and beans.
Flavorful, but not super spicy as the red sauce is actually made of just your favorite jarred salsa mixed with cream of chicken soup and a little sour cream (for good measure).
It sometimes amazes me how well these burritos freeze and then also reheat!
That really is what we are going for with the “Double Dinners” theme.
A recipe that is just as good the second time around as it was the first time you made the meal.
Like any burrito, customize the filling ingredients to fit your family’s taste.
Add in black olives.
Or swap in black beans for refried beans.
Whatever fits your fancy is fine by me. Make these your own.
Bake this pan of deliciousness, then serve with a lettuce salad, Mexican corn, and a big dollop of guacamole!
Just like that you have answered the questions… “What’s for Dinner?”
Baked Beef and Rice Burritos
This recipe for Baked Beef and Rice Burritos is a simple and easy ground beef smothered burrito make ahead freezer meal ideas. Perfect for Double Dinners.
Ingredients
- 1 lb Ground Beef
- 1 pkt (1 oz) Taco Seasoning
- 1 cup Water
- 2 cups Cooked White Rice
- 1 can (16 oz) Refried Beans
- Chopped Black Olives, optional
- 2 cups Shredded Cheddar Cheese, divided
- 12 Flour Tortillas (8 inches)
- 1 jar (16 oz) Salsa
- 1 can (10.75 oz) Cream of Chicken Soup
- 2 Tbsp Sour Cream
Instructions
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In a large pan, brown ground beef over medium heat. Drain.
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Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer uncovered for 5-10 minutes until liquid is mostly evaporated.
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Remove from heat. Stir in rice, refried beans, black olives, and 1 cup cheddar cheese.
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Spread about 1/3 cup of the beef mixture into each flour tortilla. Roll up tortilla and place seam side down between two greased 9×13 inch baking pans.
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Into a mixing bowl, stir together the salsa, cream of chicken soup, and sour cream. Pour mixture over the top of the two pans of burritos.
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Sprinkle the tops of the burritos with the remaining cheese.
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Cover one of the baking pans with aluminum foil. Write the following instructions on the foil:
Baked Beef and Rice Burritos
__/__/__ (Date)
*Thaw Overnight in the Fridge
*Bake covered at 350°F for 30 minutes
*Uncover and bake for another 5-10 minutes
Place prepared baking pan in the freezer for a meal at a later time.
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With the second baking pan, place in a preheated oven set at 350°F. Bake covered for 30 minutes. Then uncover and back for another 5-10 minutes or until cheese is melted.
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