Beef and Bean Burrito

In a large stock pot over medium-high heat, add the ground beef and break it up while it cooks.

Once the beef is browned, add kosher salt, black pepper, granulated garlic, ground cumin, paprika, oregano, chili powder, and onion powder.

Stir in the tomato paste and water. Mix thoroughly and let it simmer.

In a separate saucepan, heat the enchilada sauce. Season with a pinch of cumin and garlic powder, then whisk to combine and bring to a simmer.

In another saucepan, heat the refried beans. Add chicken broth to thin them to your desired consistency and whisk until smooth and heated through.

Warm a large flour tortilla on a flattop grill or in a pan.

To assemble the burrito, spread a layer of refried beans down the center of the warm tortilla.

Top the beans with a generous portion of the seasoned ground beef.

Sprinkle shredded cheddar cheese over the beef, then drizzle with some of the prepared enchilada sauce.

Add diced white onion, shredded lettuce, and diced tomatoes.

Finish with a drizzle of ranch dressing.

Fold the sides of the tortilla in, then tightly roll the burrito from the bottom up.

Place the burrito seam-side down on the hot flattop grill to toast until golden brown on both sides.

Slice the burrito in half and serve immediately.