Beef and Bean Burritos

Name: Beef and Bean Burritos with Crispy Tortilla Shells
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 2 tsp taco seasoning; 1 tsp salt; 1 cup refried beans; 4 large flour tortillas, warmed; ½ cup nacho cheese sauce, warmed; 2 hard taco shells broken into 4 pieces or tortilla chips; ⅓ cup sour cream; 2 cup shredded lettuce; 1 cup chopped tomatoes; ¾ cup Mexican cheese blend; 1 tbsp vegetable oil

Crispy, layered beef and bean burritos made with seasoned ground beef, refried beans, nacho cheese sauce, and fresh toppings wrapped in warm flour tortillas. The broken tortilla shells mixed into the filling create the distinctive crunch of restaurant-style burritos.

🌍Mexican 🏷️Crunchy 🏷️Beef 🏷️Dinner 🏷️Tex-mex 🏷️Family-friendly

Total

1h 30m

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb ground beef
2 tsp taco seasoning
1 tsp salt
1 cup refried beans
4 large flour tortillas, warmed
½ cup nacho cheese sauce, warmed
2 hard taco shells broken into 4 pieces or tortilla chips
⅓ cup sour cream
2 cup shredded lettuce
1 cup chopped tomatoes
¾ cup Mexican cheese blend
1 tbsp vegetable oil

12 Ingredients

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Instructions

1
In a Suvie pan combine 1 lb ground beef, 2 tsp taco seasoning, and 1 tsp salt. Insert pan into your Suvie and broil for 15 minutes stirring halfway through the cook. Place pan in the bottom zone of Suvie.
2
Add 1 cup refried beans to separate Suvie pan. Place pan in the top zone of Suvie. Input settings: Bottom Zone: Slow Cook High for 45 minutes, and cook now or schedule.
3
After the cook, remove pans from Suvie and drain off excess oil from pan with beef. To assemble the burritos, spread a layer of refried beans over each warmed tortilla. Top refried beans with ground beef.
4
Drizzle the nacho cheese on top of the beef then add broken shells on top of cheese. Dollop sour cream, lettuce, tomato and shredded cheese over the tortilla shells.
5
Fold and roll tortilla to form a burrito. For extra crunch, brush burritos with vegetable oil and broil in Suvie for 7 minutes until crispy or fry in a skillet on your stovetop.

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Tips & Notes

Pro tips

Warm the nacho cheese sauce and tortillas just before assembly so the tortillas stay pliable and the cheese binds ingredients together.
Brown the ground beef over medium-high heat and drain excess fat before adding taco seasoning; this prevents soggy burritos.
Don't overfill. Use roughly ⅓ cup filling per burrito to ensure you can roll tightly without splitting the tortilla.
Place burritos seam-side down on a warm plate or skillet for 1–2 minutes to seal the seam and prevent unrolling.

Substitutions

Ground beef → ground turkey or plant-based ground meat (adjust seasoning to taste)
Refried beans → black beans or pinto beans, mashed or whole (no flavor change needed)
Nacho cheese sauce → shredded cheddar or Monterey Jack cheese, stirred into warm filling
Flour tortillas → whole wheat or corn tortillas (corn may crack; warm longer)

Storage & make-ahead

Refrigerate assembled burritos wrapped in foil for up to 3 days; reheat in a 350°F oven for 15–20 minutes. Cooked filling alone keeps for 4 days in an airtight container.

Common Questions

Can I make these burritos ahead of time?

Yes. Assemble burritos up to 4 hours ahead, wrap tightly in foil, refrigerate, then warm in a 350°F oven for 15–20 minutes before serving.

Why do you add broken tortilla shells to the filling?

The crushed tortilla shells or tortilla chips add crunch and crispy texture throughout the burrito, mimicking restaurant-style burritos that have fried exterior layers.

Can I substitute the nacho cheese sauce?

Yes. Use shredded cheddar or Mexican blend cheese, melted into the filling, or replace with salsa and sour cream mixed together.

How do I warm the tortillas without them drying out?

Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm them directly over a gas flame for 2–3 seconds per side until pliable.

Can I scale this recipe up for a crowd?

Yes. Double or triple all ingredients and assemble in batches. Stack finished burritos seam-side down on parchment, wrap in foil, and warm all together in a 350°F oven.