Ingredients
Equipment
Method
Directions:
- In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes. Drain any excess fat if necessary.
- Once the beef is cooked, sprinkle the taco seasoning mix over the meat. Add 3 tablespoons of water and stir to combine. Allow the mixture to simmer for about 2-3 minutes until the sauce thickens slightly.
- Stir in the refried beans and salsa, mixing until everything is well combined and heated through. Remove the skillet from heat.
- Preheat your oven to 400°F (200°C). While it heats, take a large baking sheet and set it aside. Lay out the tortillas on a clean surface.
- Spoon an even amount of the beef and bean mixture onto each tortilla, followed by a generous sprinkle of shredded cheddar cheese. Be careful not to overfill!
- Fold in the sides of the tortilla and then roll it up from the bottom, securing the filling inside. Place each burrito seam-side down on the prepared baking sheet.
- Melt a tablespoon of butter and use a brush to baste the tops of the burritos lightly. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the tortillas are golden brown and crispy.
- Once baked, remove the mini burritos from the oven and let them cool for a few minutes. Serve them with your choice of sour cream, guacamole, and extra salsa on the side for dipping!
Notes
- Leftover Mini Burritos can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months.
- To reheat, simply bake from frozen at 350°F (175°C) for about 20-25 minutes or until heated through.