Nose Blow Burritos

These burritos bring the heat, hence the name. Ground beef, refried beans, and fresh tomatoes get cooked together in one pan with taco seasoning, then simmered until the filling is thick and saucy.

The refried beans do double duty here. They add creaminess and body to the beef mixture so the filling holds together inside a flour tortilla instead of falling apart in your lap. Everything melds during that 10-minute simmer, and the taco seasoning distributes evenly through the whole pan.

Set it up as a build-your-own spread: warm tortillas, the beef-bean filling, guacamole, and sour cream. Let everyone load their own and adjust the heat to their tolerance.

Pro Tips

• Brown the ground beef first and drain excess grease before adding the beans and tomatoes. Too much fat makes the filling greasy and the tortillas soggy.
• Warm the flour tortillas in a dry skillet or wrapped in foil in the oven. Cold tortillas crack when you try to fold them.
• Let the filling simmer long enough for the liquid from the tomatoes to cook off. A wet filling means a blowout burrito.

Variations

• Use ground turkey or chicken for a leaner filling.
• Add a can of diced green chiles to the pan for smoky, layered heat beyond the taco seasoning.
• Top with shredded cheese, pickled jalapenos, or hot sauce for extra kick.