This Chili Burrito Recipe is an oh-so easy fix for lunch or a quick dinner. The burrito is simply filled with a combination of beans and cheese and topped with your chile con carne. Don’t forget that dollop of sour cream.
This chili burrito recipe is one I concocted when I first became interested in Southwestern/Mexican food over thirty years ago. I probably had some left over homemade chili at the time. Use left over chili soup for this burrito, or experiment with the chili topping. Anthony Bourdain’s New Mexico version would be great on this. Or get boosy with this Bourbon Beef and Bean Chili. And of course if you really want to make a super easy chili burrito, pick up a can of your favorite chili at the store.
Soft flour tortillas filled with smashed cheesy beans and topped with beef and bean chili. Simple and delicious. Everyone used to rave about it, so I made it often. Winning a batch of Larry’s very own homemade Chili Seasoning was a perfect excuse to drag out this recipe. It probably hadn’t seen the light of day for twenty years.
I would not put this in the category of Mexican food, but it most certainly contains ingredients that would be considered in the Tex-Mex category. But then again, Tex-Mex purists would probably scoff at that.
So let’s call this Mountain-Mex. That way I won’t offend anyone. 🙂
Chili Powder
I use a lot of chili powder in my recipes here on Cooking On The Ranch. I also use a lot of ground chile powder. I want to make sure there’s no confusion over the two. Chili powder is a blend of spices used to flavor soups, stews and chili. Cumin, coriander, onion powder and ground chile powder, such as Ancho, are examples. Please purchase a good quality blend from a quality spice shop. You’ll definitely be able to tell the difference.
Chile Powder
Chile Powder is a ground powder made from a single variety of dried chile pepper. Ancho or Chipotle are good examples.
A few weeks ago, I was thrilled to receive an envelope containing my winnings of Chili Seasoning from Larry over at Big Dude’s Eclectic Ramblings. Larry writes a great blog and is constantly serving up mouth-watering after mouth-watering meal . If you haven’t been to his site, you’re missing out.
What to do with that chili seasoning? Make a Chili Burrito of course! A very easy meal with a side of good old fashioned comfort. Just use your favorite chili seasoning for this easy recipe.
Chili Burrito Recipe
I hope you give this Tex-Mex-ish Chili Burrito Recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a quick-fix burrito recipe, please let me know, I’d love to give it a try.
More Burrito Recipes
Chili Burrito Recipe
Ingredients
- For the Filling:
- 1 15 ounce can pinto beans undrained
- 1 15 ounce can red kidney beans undrained
- 1 teaspoon bacon grease lard or Crisco
- 1/2 cup Muenster Cheese shredded, or Monterey Jack Cheese
- For the Chili Topping:
- 1 pound ground beef lean
- 1 sweet onion chopped
- 1 red bell pepper chopped
- 1 15 ounce can pinto beans in chili sauce I use Kuners
- 1 15 ounce can chopped tomatoes undrained
- 1/4 cup water
- 1/4 cup chili seasoning
- salt and pepper to taste
- Sour Cream and Avocado for garnish
- Flour Tortillas warmed
Instructions
- For the bean filling: In a fry pan over medium high heat add pinto beans and kidney beans. Once bubbly, add the bacon grease, lard, or Crisco.. With a potato masher, mash the beans until nice and creamy. Add cheese, stir well until melted. Remove from heat and set aside.
- For the Chili: In a skillet over medium high heat, add ground beef and cook until starting to brown. Add onion and bell pepper and cook until beef is cooked through and vegetables are soft. Drain grease from beef if necessary. Add Pinto Beans in Chili Sauce, canned tomatoes, water and chili seasoning. Simmer for about 10 minutes. Add salt and pepper to taste.
- To assemble burritos. Warm flour tortillas for a few seconds in the microwave. Add a good sized dollop of the bean mixture to the center of each tortilla. Roll up and top with the chili. Top with sour cream and avocado.
Nutrition
Chili Burritos …It’s What’s for Dinner.
