Beef Bean and Cheese Burritos for dinner or an after school snack!
In a large skillet add a little olive oil and cook the diced onions until translucent. Add in the ground beef and brown the ground beef until it is cooked through. Sprinkle with cumin, salt and pepper and stir to combine. Drain excess grease out of the pan, move the meat over in the pan and press a paper towel into the grease to absorb it. Throw the paper towel away.
Add the can of refried beans into the ground beef mixture and mix it all together.
In a separate pan set to medium high heat add three of the five packs of Velveeta. Drain and blend the can of Mild RoTel (we use an immersion blender to easily blend the can of Rotel. Add the blended Rotel to the Velveeta. When the Velveeta starts to melt, stir the two together to combine. Turn off the heat when the Velveeta is melted, and continue to stir the two together until combined.
Place a warm tortilla onto a plate. Working one flour tortilla at a time add a tablespoon of the queso cheese mixture and then a few tablespoons of the bean and meat mixture. Fold in the edges and roll the tortilla up burrito style. Repeat this assembly step until you run out of tortillas or the bean and meat mixture.
Serve warm with your toppings of choice: sour cream, guacamole, lettuce, tomatoes, salsa or hot sauce.
*We love the uncooked flour tortillas that you cook on the skillet at home, but use your favorite brand of tortillas.
*Often times I will blend the Rotel before adding it to the Velveeta cheese. I prefer the texture of it blended, but you can add it however you prefer.
*Extra queso cheese can be served with chips or frozen in smaller portions to be warmed up and enjoyed later.