These really are the all-time freezer beef and bean burritos! And they are famous amidst our family and friends! And so flavorful, and then ridiculously easy, they are a freezer staple (we can't live without them).

No really, we can't live without these burritos. They've been a staple in my personal freezer for the terminal decade and a one-half…and a staple in my mom's freezer for even longer.

I actually think these burritos are what won Brian over to my family almost twenty years ago (I mean, other than our incredibly hilarious senses of humor that strangely only we notice funny well-nigh of the time).

Freezer beef and bean burrito cut in half covered in salsa and sour cream.

Whenever we visit my parents in Montana, information technology's pretty much a given that Brian will exist heating one of these babies up right around 2:38 p.thou. about days. By virtue of my vulture-like hovering, I normally consume half which means he has to heat up a 2d i. We're a good team that style.

My mom is honestly famous for this burrito recipe. She makes dozens and dozens of them at a time and hands out bags to friends, family unit, neighbors, church peeps, U.s.! Once you lot get a taste of the cheesy beefiness and bean goodness, you'll empathise the nature of the cult following.

Pan full of freezer burrito filling.

From-Scratch or Store Bought?

For a long fourth dimension, I experimented with making a more from-scratch version. This held me back from getting you the recipe…and wasted a lot of time. Gauge what? Wasn't worth it. Maybe it'southward the nostalgia of wanting the aforementioned flavors my mom has created for years, but I realized life'southward too short to make bootleg taco or enchilada sauce for a burrito recipe. At to the lowest degree for me.

The cardinal to the great flavor of these amazing freezer beef and bean burritos is using ingredients/spices you already like the flavour of. Like, this isactually important. I've given some details in the notes of the recipe beneath about some of my brand preferences (and links to a few bootleg ingredients I exercise use if I have on hand – these refried beans and this homemade salsa).

Once you do some soul searching to become all that sorted out, it'south literally as easy as cooking the beef and onions and then throwing everything else in (well not the tortillas and cheese, obviously) and heating through. The filling is super saucy because we are not championing dry, crusty burritos. Nope, not here.

How to collage filling and rolling the best freezer beef and bean burritos.

Because this is a freezer recipe meant to stock your freezer with tons of lunch- and dinner-saving goodness, it makes a lot. Probably right around 20-thirty burritos (and ofttimes, I double for maximum burrito making). I nigh always use eight-inch tortillas…my mom always uses x-inch tortillas. Again, personal preference.

My Burrito Rolling Method

I stuff and roll all of the burritos one at a fourth dimension and place them on large canvass pans. Once they are all rolled, I wrap each one individually in plastic wrap and and then pop them in gallon-size freezer ziploc bags and freeze. Of course this whole process is quicker if y'all recruit some helpers and do the stuffing, rolling, wrapping assembly-line mode.

Rolled freezer burritos on sheet pan.
The best freezer beef and bean burritos in freezer bags.

How to Heat the Burritos

We are microwaver burrito reheaters. How about you?

Grab a burrito, unwrap it and place it on a microwave-safety plate. In our microwave, we heat information technology for one infinitesimal and so use a fork to poke holes randomly on the elevation of the semi-thawed burrito (or pierce a few times with a dent knife) and heat again for one-minute intervals until pipe hot and heated through. Microwaves vary in power, and then go along an eye on the exact time y'all'll need to get the burrito safely heated without the chance of 3rd caste burns on the roof of your mouth.

You tin also use an oven to heat them upwards. Unwrap the burrito(s) from the plastic wrap and rewrap in foil (then the tortillas don't dry out) and place on a baking sheet. Exact time and temperature will vary, only I'd suggest 325 degrees for about an hour.

Cutting into the best freezer beef and bean burritos with bite on fork on white plate.

You can eat the saucy burritos apparently Jane or summit with sour cream, salsa, avocados, or whatsoever else your centre desires.

These really are the best freezer beef and edible bean burritos in the world. They accept saved united states of america on and then many dinner nights, I've lost count. And my kids regularly accept them in their lunches (they are lucky enough to take a microwave to use in their cafeteria).

I will frequently grab a bag of these burritos and throw them on pinnacle of whatsoever take-in meal I'yard bringing to someone as a lilliputian bonus. Equally in, hither's dinner for tonight! And here's a pocketbook of burritos to swallow whenever you want (ahem, especially if you don't like the real dinner I brought).

If you are a longtime fan, every bit am I, of the other freezer burritos I have on my site, the main difference is that these burritos (my mom's famous recipe) don't have rice to bulk up the ingredients and they are much saucier.

Although it does have a bit of time to make a batch or 2, it's worth it, I promise. There is a cost savings for sure. And there'southward no doubt these freezer burritos are intensely more succulent than their store bought counterparts. If you oasis't all the same established your food presence where you live, it'southward fourth dimension to interruption out the freezer burritos and start making a name for yourself.

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Freezer beef and bean burrito cut in half covered in salsa and sour cream.

My Mom'southward Famous Freezer Beef and Bean Burritos

Yield: 20 Burritos

Prep Time: 1 hr

Cook Time: 20 mins

Total Time: 1 hr 20 mins

  • i ½ pounds lean basis beef, or basis turkey
  • i cup chopped onion
  • one teaspoon table salt, I employ coarse, kosher table salt
  • ¼ teaspoon blackness pepper, I use coarsely basis pepper
  • 3 cans (16-ounces each) refried beans
  • iii cans (4-ounces each) green chiles (mild, medium or hot, depending on preference)
  • 1 ½ cups (340 g) green taco sauce or light-green enchilada sauce
  • ane ½ cups (340 g) red taco sauce or crimson enchilada sauce
  • ½ cup (113 g) salsa, green or scarlet
  • i teaspoon ground cumin
  • 1 teaspoon chili pulverisation
  • ½ teaspoon garlic pulverisation
  • ½ teaspoon onion powder
  • 6 to vii cups shredded cheese, I prefer using a mix of cheddar and Monterey Jack
  • 20 (10-inch) tortillas or 30 (8-inch) tortillas

  • In a large saucepan, chocolate-brown the ground beef and onion with the salt and pepper until cooked through, breaking the meat into small pieces equally it cooks. Drain excess grease.

  • Add together the remaining ingredients (except for the cheese and tortillas) and mix to combine. Rut through, stirring ofttimes to prevent sticking. Add boosted salt and pepper to taste.

  • Allow the mixture cool slightly. Spread about i/3 to 1/ii cup of the filling on each tortilla (depending on the size of the tortilla and how stuffed you want them). Sprinkle about ane/4 cup cheese (or so!) on the filling. Fold in the sides and then roll the burrito closed (run across pictures in the post for a visual).

  • I scroll all the burritos and identify them on a large canvass pan. After they are all rolled, I wrap each ane individually in plastic wrap and then put them in gallon size ziploc bags and freeze.

  • To reheat, unwrap burrito from plastic wrap and microwave for one minute. Poke holes in the semi-thawed burrito with a fork or cut the burrito in half and microwave for one-minute intervals until heated through. They'll be piping hot! Eat carefully. đŸ™‚

Ingredients: the success of this recipe relies heavily on using brands/flavors you like for the refried beans, taco or enchilada sauce, dark-green chiles, spices, etc.

Beans/Chiles/Sauce: I almost ever use the La Victoria brand of taco sauce, Quondam El Paso or Hatch brand of canned green chiles, homemade refried beans or Trader Joe'south, Onetime El Paso or Rosarita traditional refried beans.

Salsa: my favorite salsa is this homemade stuff or Trader Joe'south mesomorphic salsa or salsa verde.

Chili Pulverization: my preferred chili powder is Penzey's but I've used McCormick in this recipe many, many times.

Serving: 1 Burrito , Calories: 310 kcal , Carbohydrates: 29 g , Protein: 21 g , Fat: 11 g , Saturated Fat: half dozen g , Cholesterol: 48 mg , Sodium: 1397 mg , Fiber: 5 yard , Sugar: vi g

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Recipe Source: from Mel's Kitchen Cafe

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