Paul Newman'S Bandito Baked Burritos Recipe

Name: Paul Newman'S Bandito Baked Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1/2 teaspoon garlic salt; 16 ounces refried beans; 1 (16 ounce) jar mild salsa; 1 (4 ounce) canned diced green chiles; 1 (16 ounce) package 12-inch flour tortillas; 1 1/2 cups shredded cheddar cheese; 2 cups diced tomatoes; 1/4 diced onion; 1 slice avocado (optional)

Servings: persons

1 lb ground beef
1/2 teaspoon garlic salt
16 ounces refried beans
1 (16 ounce) jar mild salsa
1 (4 ounce) canned diced green chiles
1 (16 ounce) package 12-inch flour tortillas
1 1/2 cups shredded cheddar cheese
2 cups diced tomatoes
1/4 diced onion
1 slice avocado (optional)

1
Preheat oven to 350. Lightly grease a 9x13 baking dish.
2
In large skillet, brown ground beef. Drain grease. Add garlic salt, refried beans , salsa and green chiles to the beef.
3
Lay 1 tortilla flat on work surface. Place some of the beef mixture in the center. Top with some cheese. Fold sides toward center almost touching, then roll up from ends till sealed. Place in the pan seam sides down. Repeat with remaining tortillas. Top burritos with more cheese. Bake 30 minutes.
4
Top with the tomatoes, onion and avocado and serve.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb ground beef, 1/2 teaspoon garlic salt, 16 ounces refried beans, 1 (16 ounce) jar mild salsa, and more.

Yes, Paul Newman'S Bandito Baked Burritos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paul Newman'S Bandito Baked Burritos

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