Cheesy Beans & Beef Burritos – The Aussie-Mexican way

For some decades, we Australians were crazy of Italian cuisines, especially the spaghetti, but in the recent years our taste buds’ loyalty has shifted towards Mexican dishes. As such, I bet if you are in any of the Australian main cities, you might have noticed a surge in Mexican restaurants and increasingly Tex-Mex dishes have popped on your regular restaurants menus. And of course, this trend has come to my home as well. After enjoying many of these Mexican dishes in restaurants around Melbourne and once in Sydney as well, I have become a huge fan along with my hubby, Steve!

As rich as Mexico is in its variety of cheeses, it is equally rich in its cuisines. I am an absolute fan of Mexican Cheeses – seriously the name were a bit hard to remember, but my taste buds get excited whenever I imagine of them. Well, well – I know this is going a bit longer then you could ahead, so let me get into business now – the making of Cheesy beans and beef burritos, and that too in the Aussie way.


Before I start, let me tell you that the only one thing that I struggled to get it right was finding all the Mexican cheese for creating a blend for the burritos. I googled a lot for ‘Mexican Cheeses in Australia,” and its variants but Google betrayed me (so I thought!). After a carefully skimming through the results, Steve was smart enough to figure out you can buy Mexican shredded cheese in Australia, no need to even shred the cheese! When we looked at its ingredients it had all the four Mexican cheese and was shredded just the way we would like to have in our Burritos! Amigo!

How do I make tortillas?

This is another question that posed a serious threat to our plan to prepare cheesy beans and beef burritos. Without them, it would not be Mexican and we realised that making them at home would mean we have to devote some time to perfect our hands in crafting them. All that making the dough, cooking them to perfection. So, guess what – we googled it and found it in nearby market place. So with the tortillas and Mexican shredded cheese ready, we set out on a Mexican adventure! Ye-haa!

Making of the cheesy beans and beef burritos

By the way, did you know the Burritos is fusion of Mexican-American cuisine and like any homemade dishes it is healthy, fast and tasty of course. The name ‘burrito’ itself translates to ‘little donkey’ because it carries lots of ingredients. The messy mixture of ingredients is heaven on earth. Don’t let restaurants decide what you like in your burritos. Rush to the supermarket, pick your favourite fillings, wrap it up and enjoy restaurant style burritos at home – see the details below! Just so you know, I love beans and beef with cheese (by cheese I mean too much cheese).

Cheesy Beans and Beef Burritos Recipe

Time:

Prep Time:

5 minutes

Cook Time:

15 minutes

Servings: 6

Ingredients:

Ground Beef 2 Pounds

Onion ½, medium sized, chopped

Mexican Tomato Sauce 1 can

Salt and Pepper to taste

Beans 1 Can

Cumin ½ Tablespoon

Oregano ½ Tablespoon

Chili Powder ½ Tablespoon

Garlic ½ Tablespoon

Mexican Shred Blend 1 ½ Cup

Coriander ½ Cup

Tortillas 12 whole, burrito-sized

Mexican rise 1 ½ Cups

Sour Cream 1 Cup

Instructions:

  1. Heat a pan and sauté onion and garlic in medium heat. Once the onion turns brown, turn the heat to high and add ground beef with cumin, oregano, salt, pepper, chili powder to taste.
  2. Stir by breaking the beef into small pieces until the beef turns brown and add coriander.
  3. Boil the Mexican rice until it’s cooked.
  4. Heat the beans and put some Mexican shredded cheese in it.
  5. Heat tortillas for a minute.
  6. Spread all the ingredients in the tortilla, start with beans, add rice and meat, and sprinkle lot of cheese.
  7. Fold the ends and roll up.
  8. While serving, place two burritos in a plate, spread shredded cheese, red sauce and source cream on top and microwave for a minute so that the cheese melts.
  9. Serve it while it’s hot.

Notes:

  1. Get whole wheat tortillas and brown rice for healthier burritos.
  2. Season your rice for better taste.
  3. Don’t overfill burritos for easy rolling.
  4. Make sure you warm the tortillas, it makes the tortillas soft and less likely to break.
  5. If, you are using tortillas that are few days old, brush a bit of water before heating it.
  6. If you are using dried beans, cook in a slow cooker for 8 hours with chicken broth and garlic.
  7. Try combining all the ingredients evenly while filling burritos, so that you don’t get surprised in every bite with different ingredients.

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About the Author:

Hi I am Rosemary Kobe, a professional housewife in Melbourne who loves to play with her two little twin-toddlers at home, read everything that comes her way related to gastronomy and is an amateur cook that devotes most of her time to cooking dishes for her family and friends. You can reach me rosemariikobe@gmail.com

Nutrition fact of Mexican Shredded Cheese

Serving Size 100g

Servings per Pack 10

Energy 1644kj / 100g

Protein 21g / 100g

Fat 32g / 100g

Saturated Fat 18g / 100g

Carbohydrates 4g / 100g

Sugars 4g / 100g

Energy per Serve 1644g / serve

Protein per Serve 21g / serve

Fat Per Serve 32g / serve

Saturated Fat per Serve 18g / serve

Carbohydrates per Serve 4g / serve

Sugars Per Serve 4g / serve

Ingredients 40% Monterey Jack (Pasteurized Cultured Milk, Salt, Enzymes), 40% Natural Cheddar Cheese (Pasteurized Cultured Milk, Salt, Enzymes, Annatto Colour), 10% Asadero (Pasteurized Cultured Milk, Salt Enzymes), 10% Queso Quesadilla (Pasteurized Cultured Milk, Salt Enzymes)

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