Description
This recipe for Baked Beef and Rice Burritos is a simple and easy ground beef smothered burrito make-ahead freezer meal ideas.
Ingredients
- 1 pound Ground Beef
- 1 package (1 Oz. Size) Taco Seasoning
- 1 cup Water
- 2 cups Cooked White Rice
- 1 can (16 Oz. Size) Refried Beans
- Sliced Black Olives (optional)
- 2 cups Shredded Cheddar Cheese, Divided
- 12 Flour Tortillas (8-inch Size)
- 1 jar (16 Oz. Size) Salsa
- 1 can (10 3/4 Oz. Size) Cream Of Chicken Soup
- 2 Tablespoons Sour Cream
Preparation
In a large pan, brown ground beef over medium heat. Drain.
Stir in taco seasoning and water. Bring to a boil. Reduce heat, simmer uncovered for 5–10 minutes until liquid is mostly evaporated.
Remove from heat. Stir in rice, refried beans, black olives, and 1 cup cheddar cheese.
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.
In a mixing bowl, stir salsa, cream of chicken soup, and sour cream. Pour mixture over the top of the pans of burritos. Sprinkle the tops of the burritos with the remaining cheese.
If cooking just one 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.
To freeze the remaining pan, cover with aluminum 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.
