Beef ‘N Bean Burritos

Beef ‘N Bean Burritos

Fall is football season! Our homeschool flag football team practices twice per week and many of the families enjoy picnicing at night after practice. While having a picnic is lots of fun, it also can be a hassle to come up with family meals for outdoors, so here is the recipe that I made for my family this past week. The recipe worked wonderful to split into two casserole dishes – one to eat last Thursday night and the other to refrigerate and eat on Monday night! It would probably freeze really well, too!

1 1/2 pounds lean ground beef
1 (28-ounce) can diced tomatoes (save the juice)
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 (16-ounce) can fat-free refried beans
1 (4-ounce) can diced green chilies
1 (4-ounce) can sliced black olives
1 cup low-fat ColbyJack cheese, divided
18 (6-inch) flour tortillas (can use less of a larger tortilla)
Shredded lettuce
Sour cream

Preheat oven to 375°F.

In a large skillet over medium-high heat, cook ground beef until brown, drain and rinse. Return to skillet, reduce heat to medium and add tomatoes, 1/2 cup reserved tomato juice, chili powder, garlic, cumin, refried beans, green chilies, black olives, and 1/2 cup cheese. Cook for about 10 minutes, blending well.

Fill each tortilla with about 1/3 cup mixture, roll up, and place in greased baking dish(es), seam side down. Pour any extra beef mixture around sides of tortillas. Sprinkle with the rest of the cheese.

Bake for 20 minutes, or until the cheese is bubbly. Serve with garnishes desired.