This is a delicious recipe for beef and cheese burritos.
I love Mexican food and this burrito recipe is so tasty, I want to make it every time I see it.
It calls for two cheeses, cream cheese and grated cheddar or Monteray Jack cheese.
The list of ingredients may look a bit long but it is really a simple recipe to put together.
The spices and herbs listed, combined with the tomatoes and chilies makes an exceptionally tasty sauce.
You can also add extra grated cheese to the top just before baking if you want really decadent cheesy burritos.
Yes, this recipe has cream cheese and cheddar cheese in it, but other than that it is quite healthy. I would switch out the tortillas for whole wheat tortillas for extra nutritional value.
You can also replace the ground beef with ground chicken or turkey for a leaner burrito.
This is a great easy dinner recipe. Simply add a large salad and dinner is complete.
Cheesy Beef Burritos Recipe
Ingredients
- 1 pound ground beef
- 1/2 cup onion, chopped
- 3 ounces cream cheese, softened
- 4 ounces cheddar cheese, or Monteray Jack cheese, grated
- 1 green pepper, or red, chopped
- 1/4 teaspoon salt
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon garlic powder
- 10 6- inch flour tortillas
- vegetable cooking spray
- 5 cups lettuce, shredded
- yogurt
- sliced fresh green chilies, optional
- 16 ounces canned whole tomatoes
- 4 ounces canned diced green chillies, drained
- 1 teaspoon cornstarch
- 1 teaspoon sugar, optional
- 1 teaspoon coriander, ground
Instructions
- Combine the ground chuck, chopped pepper and onions in a large skillet. Cook until the beef is browned. As the meat cooks add the salt, oregano, cumin and garlic powder. Add the cream cheese and stir until combined. Drain off the pan drippings.
- Fill each tortilla with 1/4 cup of beef mixture. Sprinkle each burrito with a bit of grated cheddar cheese. Roll up and place seam side down in a 12"x7"x2" baking dish coated with cooking spray. Cover and bake at 350°F for 20 minutes.
- While the recipe is baking, combine the tomatoes, diced chilies, cornstarch, sugar and coriander in the container of a blender. Process until smooth. Pour the tomato mixture into a saucepan and bring to a boil. Reduce the heat. Simmer for 2 minutes, stirring occasionally.
- Place each rolled tortilla on 1/2 cup of lettuce. Top with the tomato sauce and a dollop of yogurt. Garnish with fresh chillies, if desired.
Nutrition
Tips and Variations:
- I like to pour some of the tomato sauce over the tortillas before you bake them. That way the tortilla shells don’t dry out in the oven. Covering them as the recipe states does help, but I think they still dry out a little.
- I also add a bit of grated cheddar cheese to the top before baking.
- If you don’t want the two types of cheese you can replace the cream cheese with the cheddar.
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I was skeptical when I saw that the recipe called for cream cheese, however I love cream cheese so I mixed it into the cooked meat along with the other ingredients that the recipe called for. Instead of salt I used taco seasoning. When I tasted the finished product, it was like heaven in my mouth. Thank you for this recipe.
Cream cheese? Please, please point out to me where any Mexican individual has suggested that cream cheese (which isn’t even used in Mexican cuisine like at all) belong in a burrito? This is an abomination and insult to the term burrito. Even Hot Cheetos make more sense in a burrito.
People use all sorts of ingredients in international cuisines these days. No Italian puts kimchi on pasta, but I’ve seen it. Part of the joy of creation.