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Crunchy Burritos

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“I came up with idea of using my recipe for Mexican Beef to make burritos instead of just the ground beef and taco seasoning packet suggested in a recipe that I found in TOH magazine.”
READY IN:
40mins
SERVES:
6
YIELD:
6 burritos
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
  2. Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
  3. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
  4. Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

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