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Cheesy Burrito Bake

Cheesy Burrito Bake

with Beef, Ranchero Beans, and Lime Crema

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Finally: a satisfying yet balanced casserole the whole family will love - even those picky eaters! Feel free to add chipotle for an extra kick or keep it mild; it’s up to you. Spoon a dollop of lime crema on the side for a cooling finish.

Tags:Spicy
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Yellow Onion

1 box

Kidney Beans

2 unit

Romaine Lettuce

2 unit

Roma Tomato

16 ounce

Ground Beef

2 tablespoon

Southwest Spice Blend

1 box

Crushed Tomatoes

1 teaspoon

Chipotle Powder

8 unit

Whole Wheat Tortillas

(ContainsWheat)

½ cup

Cheddar Cheese

(ContainsMilk)

1 unit

Lime

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

5 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3121.264 kJ
Calories746 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate76 g
Sugar12 g
Dietary Fiber17 g
Protein45 g
Cholesterol102 mg
Sodium914 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Large Pan
Bowl
Fork
Baking Dish
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and thinly slice the onions. Drain and rinse the beans. Core, seed, and dice the tomatoes. Thinly slice the romaine lettuce. Hint: If your romaine looks like it has suffered from a bit of wear and tear, peel off and discard the outer leaves. Place in a bowl of water and it'll perk right up!

2

Heat a large drizzle of oil in a large pan over high heat. Add the beef to the pan. Cook, breaking up the meat into pieces, until browned. Season with salt and pepper. Remove from pan and set aside.

3

Sauté the veggies: Add the onions and a large drizzle of oil to the pan. Cook, tossing, for 6-7 minutes, until softened and slightly charred. Add the southwest seasoning to the pan. Season with salt and pepper.

4

In a medium bowl, mash the beans with a fork or potato masher until almost smooth. Add the beef and beans to the pan. Stir to combine. Stir in the crushed tomatoes, and season with salt and pepper. Bring to a simmer, then remove pan from heat. If your kids don’t like spiciness, set aside half the filling before stirring in as much chipotle powder as you can handle.

5

Fill each tortilla with the beef mixture, then fold in the sides and roll up. Place each rolled burrito into a large baking dish (you may need two). Sprinkle with the cheddar cheese. Place in the oven for about 5 minutes, until cheese is melted.

6

Make the lime crema and toss the salad: While the burritos bake, zest and cut the lime into wedges. In a small bowl, combine the sour cream, lime zest, and a squeeze of lime juice. In a large bowl, toss the romaine lettuce and tomatoes with a squeeze of lime and a drizzle of oil. Season both to taste with salt and pepper. Serve.