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Beef and Bean Burritos - An Easy, Delicious Weeknight Meal

Updated: Nov 20, 2023


When the weather turns chilly, I love making bean and beef burritos. I’ve been making this recipe for decades and have tweaked it and changed it until I think it is just about perfect.

There is a secret ingredient— Kroger® Fire Roasted Diced Tomatoes in Tomato Purée, Salsa Style. When I first started making burritos, you couldn’t purchase this product, but adding these tomatoes to any recipe yields a smokey, spicy flavor. If you don’t like things that are too hot, use diced or peeled tomatoes.

Some people use pork roast when they make green chile and slow cook it all day. I use diced pork. My recipe for green chile can be prepared in about 15 minutes—although I like simmering it for at least two hours. The longer the chile simmers, the better the flavor. The filling for the burritos can be completed in about 10 minutes, making this an easy, yet delicious weeknight meal.

Smothered Beef and Bean Burritos Makes 6 Burritos

For the green chile:


2 tablespoons vegetable oil or extra virgin olive oil 2 pounds boneless pork chops, cut into bite-size pieces or 2 pounds diced pork 4 tablespoons flour 2 cans (14.5 ounces) Kroger® Fire Roasted Diced Tomatoes in Tomato Purée, Salsa Style 2 cans (14.5 ounces) water ¾ cup white onion, chopped 1 can (4 ounces) chopped green chiles (buy Hatch® if they are available) 2 teaspoons minced garlic 1 teaspoon ground cumin ½ teaspoon salt, or to taste 1 teaspoon large grind black pepper, or to taste


In a large kettle, heat vegetable oil over medium-high heat. Add bite-size pieces of pork and sauté until brown. Add flour, 1 tablespoon at a time, and continue to brown pork, stirring constantly, for 3 to 4 minutes. Add tomatoes to the kettle. Fill the tomato cans with water and add water to the kettle, along with onion, green chiles, garlic, and cumin. Add salt and pepper as specified, or to taste. Cover and simmer for at least 1 hour. The longer this chile cooks, the better the flavor.


For the burritos: 1 pound ground beef ½ cup white onion, chopped 1 can (16-ounces) refried beans ⅓ cup of your favorite salsa 1 cup green chile 6 burrito-size flour tortillas 3 cups shredded Cheddar cheese

Preheat the oven to broil.


For the burrito filling: In a large skillet, cook ground beef and onion over medium heat until ground beef is brown, crumbling meat with a fork until it is the size of peas. Drain. Add refried beans, salsa, and green chile and mix.


To prepare burritos: Place tortillas flat on an oven-proof dinner plate and spoon one-sixth of the filling down the center of each tortilla and roll. Position rolled burrito so that the edges are down on the dinner plate. Smother the burrito with 1 cup green chile, or to taste, and top with ½ cup shredded Cheddar cheese. Place the plate under the broiler of your oven until cheese melts.


For the garnish:


Garnish as desired with any of the following:

Chopped tomato Chopped white onion Shredded lettuce Sour cream Guacamole

Pico de gallo Pickled jalapeño slices Minced cilantro Your favorite salsa


Tips for selecting avocados: If you want to use your avocado immediately, select one that yields to gentle pressure. If you are shopping ahead and plan to use the avocado in a few days, pick one that is firm to the touch. Don’t buy avocados that are bright green and feel rock-hard. They are difficult to ripen. Also, don’t buy this vegetable if it is sunken, shriveled, or feels mushy.


Tips for storing avocados: Avocados should be stored at room temperature until they are ready to eat. To speed up the ripening process, place them in a paper bag with an apple. Once ripe, avocados will keep up to 2 days in the refrigerator. If you use only half of an avocado, leave the pit in, brush the flesh with lemon juice, wrap tightly with plastic wrap, and refrigerate.


Tips on shopping for onions: Onions should be dry, firm, and shiny with a thin outer skin. Do not buy onions that have sprouts. They will taste bitter. The neck of an onion should be tightly closed. Do not buy onions that have dark patches, soft spots, or black mold. Tips on storing onion: Onions should be stored in a cool, dark, dry, well-ventilated place. Do not store onions and potatoes together. Potatoes give off moisture that can cause onions to spoil.


Shopping for pork: When buying pork, look for cuts with a small amount of fat on the outside and meat that is firm with a pinkish-red color. Pork will have better flavor and tenderness if it has a small amount of marbling, small speckles of fat within the meat. Choose packages that are cold and tightly wrapped without tears or punctures. Pork should not be blotchy. Spots indicate that it has begun to spoil. Avoid packages if the meat is pale in color or it contains liquid. Also, avoid meat that has dark-colored bones.


Storing pork: Pork products should be refrigerated at 40 degrees F immediately upon arriving home. Use or freeze fresh pork within 3 to 5 days.


Carol Ann








Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

Copyright 2023 All Rights Reserved Carol Ann Kates

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