Beef and Bean Burrito Ree Drummond

A quick and easy meal to brand your family if they're banging their forks on the dining table.

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First, an of import clarification: The Pioneer Woman Cooks is not meant to exist an encyclopedia of innovative gourmet recipes. It is a reflection of what is going on in my kitchen solar day in and day out, whether that's necessarily thrilling or not.

*The above disclaimer has never been more than applicable than it is right at present.*

Be afraid. Be very afraid.

My girls left yesterday for a whole week, which means I'm the merely female effectually our homestead (well, except for Daisy the Cow) for the next vii days. This is scary and I'm frightened at what information technology all will mean. Channels will exist turned to sports and superheros and bowling. I'll take no one to talk to who can relate to my femininity and femaleness and feminineness and feminista-ism. I'll be all lone in the business firm with nothing but three unruly boys, fifty dirty socks, and a stinky Basset Hound to proceed me company.

Or three stinky boys, l dirty socks, and an unruly Basset Hound.

Or dirty boys, unruly socks, and a dingy Basset Hound.

Anyway.

I had a decorated weekend (more on this on Confessions later), then was gone all day yesterday delivering my girls to their destination. When I arrived dwelling house at 7:00 last nighttime, Marlboro Man and the boys were sitting at the dining table and banging their forks. I felt doomed and began to weep.

Then I got my second wind and made them beef and bean burritos, which took exactly sixteen minutes to go on the tabular array. And I croaky up, reflecting that information technology was but the first of what will surely be a calendar week-long fest of brown and plentiful nutrient.

I'thousand sharing these process photos with you, not considering this recipe is complicated and requires a pictorial tutorial—only because this is The Pioneer Woman Cooks…and the photos depict The Pioneer Woman, cooking.

Amen.

Basis beef and diced onions. Dark-brown in a large skillet. Drain off excess fat (get out a little chip for season!) and add whatever seasonings you lot like: garlic, cumin, chili powder, oregano, salt. I tend to go easy on the seasonings for my picky crew, just go for it if yours can handle information technology!

El Pato lycopersicon esculentum sauce—sold in the Mexican food aisle. Yous can use regular canned enchilada sauce, only this stuff is my favorite. It'due south a tomato sauce spiked with chilies, onions, garlic, and cilantro and it merely has a nice rich quality I oasis't been able to notice in virtually enchilada sauces. It has a nice authentic Mexican flavor to information technology.

Pour in i tin to virtually ii pounds ground beef. This'll give the meat a trivial flavor and spice, but information technology doesn't just overtake the whole thing.

Let the meat simmer while you go the other ingredients ready. You can splash in a petty water if it looks like it's getting dry.

Yes. Yous heard me.

Sure, you can make your own. But you try making bootleg refried beans while the iii men in your life are pounding a dining table with eating utensils. It can't be done, I tell y'all!

Dump the beans into a pan and start warming them on the stove.

Grate upward some cheddar…

And dump it on in.

Stir it upwardly until the cheese melts. Add a little more than if you call up it needs it. And you lot can season the beans if you'd like…simply I tend to like to leave them plainly. The cheese gives them all the salt they need, and if you pile on likewise much Mexican seasoning, the burritos volition be overpowered.

Finally, nuke some burrito-size flour tortillas for about a minute or then. Y'all desire them to be soft and pliable.

Spread on some warm beans…

And some of the yummy meat.

NOTE: If I was making this for myself, I would also add the following inside the burrito:

Mexican rice
Sour cream
Guacamole
Chopped black olives
Diced green chilies
Chopped tomatoes

But if I tried doing that for my iii boys, they'd seriously telephone call the sheriff.

Fold over the ends…

(Do you know how difficult this is to practice with one manus? I never knew this until terminal night.)

Gyre information technology over…

And place them on a plate.

Now, y'all can either spoon some of the meat over the top (which is yummy), or (if you like things a little simpler) you can just drizzle on a little more of the sauce.

Sprinkle on more than grated cheese…

And nuke it for about a minute, until the cheese is melted and the burrito is very hot. And that's it for my bunch! Serve this with a big light-green salad with lots of carrot slices and a big drinking glass of milk and you've got a repast fit for a king.

Well, 3 kings.

Don't tell them I called them kings, please. It'll get straight to their heads.

Past the way, if you need to dress this upwardly a little fleck for yourself—and I definitely had to dress mine upwardly—just sprinkle on a whole agglomeration of cilantro leaves. Y'all wouldn't believe how much flavor it adds.

Listen. I know this isn't going to win whatever culinary awards for innovation. But for a sixteen-infinitesimal meal, it was pretty darn delicious.

I'll share more of my I'k-Stuck-on-a-Ranch-With-Three-Boys meals as they happen this week. And while yous won't necessarily be bowled over by the brilliance of it all, yous might come away with a few more sixteen-minute meals for your arsenal.

And if you have small humans in your business firm, you can't have too many of those.

Dearest,
Pioneer Woman

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