In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned, stirring often to break up meat. Drain well. Add chili powder, oregano, cumin, salt, and pepper; simmer for 10 minutes. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly.
Wrap tortillas in foil and place in a 350° oven to heat for 10 minutes. Spoon about 1/2 cup of the ground beef mixture onto each tortilla; roll tightly and place seam-side down on serving platter lined with shredded lettuce. Spoon remaining enchilada sauce over tortillas. Garnish and serve with any of the following: shredded cheese, sliced ripe olives, chopped tomatoes, sour cream or guacamole, and more shredded lettuce. Burrito recipe makes 6 burritos.
Made with ground
beef, pinto beans, and rice
Cook Time: 55 minutes
Total Time: 55 minutes
Ingredients:
1 pound dry pinto beans
1 1/2 cups long-grain rice
2 tablespoons vegetable oil
1 pound lean ground beef
2 1/2 teaspoons salt
1/2 cup chopped onion
1/4 teaspoon black pepper
1 (8 ounces) can tomato sauce
1/2 teaspoon chili powder
4 to 6 strips of bacon
Preparation:
Wash beans and place in a 4-quart, covered Dutch
oven. Cover with water and cook until tender, adding
more hot water as needed. Add rice and cook until
rice is tender. In a skillet heat oil, add ground
beef, salt, onion, and pepper. Cook until ground
beef is no longer pink, then add to beans and rice.
Add tomato sauce and chili powder. Mix well and put
ground beef and bean and rice mixture in a 2-quart
casserole or baking dish. Place strips of bacon over
top and bake at 350° for 30 to 45 minutes, or until
bacon is browned.
Pinto bean and ground beef casserole serves 6.
1 pound bag dried
pinto beans
salt (to taste)
canola oil
large onion, chopped
Look over Pinto Beans and remove rocks and imperfect
beans, wash well and drain. Place in large boiling
pot with a good thick bottom, like Club Aluminum
Dutch Oven with lid.
Important: Do not presoak beans!!
Cooking in this way will cause them to become a
beautiful reddish color in a thick soup.
Place beans in a pot of water filled almost to the
top. Bring beans to a boil and reduce heat to
medium/low. They will continue to cook and you will
have to add more HOT water until beans are tender.
When tender, add salt to taste, 2 tablespoons canola
oil and one large chopped onion.
Continue to simmer...as soup begins to thicken you
may have to lower temperature. Be sure that there is
an adequate amount of water, cooking down to make a
thick red soup.
When done, (about 3 hours later) cook the juice
down. You can remove the lid when the beans are done
and turn the temperature back up to cook down the
soup.
Once you try this
method of cooking pinto beans, you will never
presoak again! My deceased Mother-in-law was an
excellent cook and she taught me how to cook pintos.
This bean
casserole is made with kidney beans, tomatoes, pinto
beans, green beans, onion, carrot, garlic, and other
ingredients.
Cook Time: 25 minutes
Total Time: 25 minutes
Ingredients:
3 tablespoons vegetable oil
1 large onion, chopped
1 carrot, shredded
1 clove garlic, finely minced
1 can (14.5 ounces) stewed tomatoes, broken up
1 can (16 ounces) red kidney beans, drained
1 can (16 ounces) pinto beans, drained
1 package (10 ounces) frozen cut green beans, or
about 1 1/2 to 2 cups
1/2 teaspoon salt
1/8 teaspoon liquid red pepper
1 to 2 tablespoons chili powder, to taste
Preparation:
Heat oil in large skillet; sautι onion, shredded
carrot, and garlic until tender but not brown. Add
remaining ingredients; simmer over low heat for 25
minutes. Taste and add a little more salt, chili
powder, and pepper, if desired. This bean casserole
serves 6.
Chili recipe with
beef is a wonderful family recipe, particularly
during the cooler months. Serve this with cornbread
or saltines.
Ingredients:
2 dried hot red peppers, seeded and diced
3 cups water
2 pounds stew beef or lean chuck, cut in small
pieces, about 1/4-inch to 1/2-inch cubes
3 tablespoons oil
2 medium onions, chopped
2 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
2 cans (approx. 16 ounces each) pinto beans,
drained
Preparation:
Simmer dried peppers in 1 cup water 10 to 15
minutes, or until soft and plump; drain and cool
peppers; cut open and remove seeds and membranes.
Finely chop peppers; set aside (wear gloves if
peppers are very hot). Sautι meat in hot oil until
browned. Add onions and garlic; sautι until tender.
Add 2 cups of water, salt, pepper, cumin, chili
powder, and diced red peppers. Cover and simmer for
2 hours, or until beef is very tender. Heat beans in
a separate saucepan. To serve, spoon beans into a
bowl and top with meat mixture. Or, add beans to
meat mixture near the end of cooking.
Ingredients:
2 cup beans
1 package of DRIED Liptons Onion soup
1 big huge onion, chopped
1 can of original Ro Tel
1 BIG package of Owens Sausage
Corn (optional)
I eat pinto beans all the time....It's all you
need!!!! Ok here's how I make mine and they're DAMN
GOOD. Soak them overnight....next morning..get your
crockpot out and put them in....add water to about 4
inches over the beans. Use 2 cup beans. Add a
package of DRIED Liptons Onion soup.....chop up a
big huge onion and throw her in....put in a can of
original Ro Tel....do you have Ro Tel up there or do
we because we're close to the Mexican Border?????
Ro*Tel is a brand of diced tomatoes and green
chilies - they look great! THEN...get a BIG package
of Owens Sausage....in the tube. Hot if you like it
hot or just regular. Cook it up and put it in when
the beans are getting closer to done. Don't over
cook the sausage....it'll cook more in the beans.
Add corn if you want....YUM....it's a damn good
meal. Love it ....eat it all the time. Beans beans
and more beans...
