Burrito Cazuela Recipe

Make seasoned ground beef

Heat 1 tbsp oil in a 10-inch skillet over medium-high heat. Add 1/2 cup chopped onion and cook 2–3 minutes until translucent. Add 1 lb ground beef and cook, breaking up with a spoon, until browned (6–8 minutes). Drain excess fat if needed. Stir in 2 tsp minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt and 1/2 tsp black pepper; cook 1 minute to bloom spices. Add 2 tbsp tomato paste and 1/2 cup beef broth, stir, reduce heat to low and simmer 4–5 minutes until saucy and thickened. Taste and adjust salt/seasoning. Keep warm.

Make shredded chicken option

If using shredded chicken, heat 1 tbsp oil in skillet over medium heat. Add 1/2 cup chopped onion and cook 2–3 minutes. Add 1 lb shredded cooked chicken and 2 tsp minced garlic; stir to combine. Add 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp tomato paste and 1/4–1/2 cup chicken broth to moisten; simmer on low 3–4 minutes so flavors meld. Keep warm.

If substituting steak: season 1 lb thinly sliced steak with 1 tsp salt, 1/2 tsp pepper and 1 tsp chili powder. Sear 2–3 minutes per side in a hot skillet with 1 tbsp oil until medium; let rest 5 minutes, then slice thinly against the grain and toss with a few tablespoons of sauce or broth to keep moist.

Rinse 1 cup rice until water runs clear. In a medium saucepan, heat 1 tbsp oil over medium heat. Add 1/4 cup chopped onion and cook 1–2 minutes until soft. Add the rinsed rice and toast, stirring, 2–3 minutes until edges are translucent. Stir in 3/4 cup tomato sauce, 1.5 cups water, 3/4 tsp salt and 1/4 tsp garlic powder. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with fork.

In a small saucepan, warm 1 tsp lard or oil over medium-low. Add 1 cup drained pinto beans and 1/4 cup bean liquid or water. Season with 1/4 tsp salt and 1/4 tsp cumin. Mash gently with a potato masher or fork to desired texture (leave some whole beans for texture). Cook 4–6 minutes until warmed through and slightly thickened. Keep warm.

Preheat oven to 375°F (190°C) or preheat broiler for final melt. Warm 4 large flour tortillas briefly in a dry skillet or microwave (20–30 seconds) to make them pliable.

Spoon 1/4 cup rice onto the center of each tortilla, then 1/4 cup beans, and about 1/4 to 1/3 cup seasoned protein (beef, chicken, or sliced steak). Fold bottom over filling, fold sides in, and roll tightly into a burrito. Place seam-side down in a shallow baking dish.

Spoon about 1/4 cup red enchilada-style sauce over each burrito (or substitute with selected sauce). Sprinkle 1/2 cup shredded cheese over the top of the tray (about 1/4–1/2 cup per burrito) or divide evenly. Bake at 375°F for 8–10 minutes until heated through and cheese is melted. Alternatively, broil 2–3 minutes to brown cheese—watch carefully to prevent burning.

Remove from oven, garnish with chopped cilantro and serve with lime wedges. Offer optional sauces on the side if customer ordered a substitution.