Recipe By: @whatsmomcookin_

🌯 Fun Fact: Burritos trace their roots to northern Mexico, where flour tortillas wrapped hearty fillings for easy eating. Who knew deliciousness could travel so well?! 🌮

🎥 WATCH The Video

For the Beef & Bean Filling
1 lb ground beef
1 small yellow onion, diced
2 tbsp taco seasoning
1/3 cup water
1 (16 oz) can refried beans
Salt and black pepper, to taste

For the Burritos
4 large burrito-size flour tortillas
1 cup shredded Mexican-blend cheese

For the Smothering
1 (15–16 oz) container prepared queso dip
1/2 cup shredded cheese, for topping

Optional Finishing Touches
Chopped cilantro
Diced tomatoes or pico de gallo
Sour cream
Sliced jalapeños

1️⃣ Brown the Beef
Heat a large skillet over medium-high heat. Add ground beef and diced onion. Cook for 7–9 minutes, breaking up the beef, until browned and fully cooked. Drain excess grease. Stir in the taco seasoning and water, then simmer for 2–3 minutes until flavorful and saucy.

2️⃣ Bring in the Beans
Warm the refried beans in a separate saucepan, stirring until smooth and spreadable. Taste the beef mixture and adjust the seasoning if needed.

3️⃣ Roll 'Em Up
Warm the flour tortillas briefly so they're flexible. Spread a layer of refried beans across each tortilla, then add the seasoned beef and a sprinkle of shredded cheese. Fold in the sides and roll tightly. Arrange seam-side down in a lightly greased baking dish.

4️⃣ Smother & Melt
Preheat the oven to 375°F. Warm the queso until pourable, then spoon generously over the burritos. Sprinkle with the remaining shredded cheese. Bake for 10–15 minutes, until hot throughout and the cheese is melted.

5️⃣ Make It a Sunday Dinner
Finish with cilantro, pico de gallo, sour cream, or jalapeños. Serve hot, with extra queso on the side for anyone who believes there's no such thing as too much cheese.

🌮 Taco Tuesday Tip: Keep the queso warm and pourable. A little extra over the top just before serving gives these burritos that glorious, restaurant-style finish.