Refried Beans and Ground Beef for Quick Burritos on the Run
Sneak Preview: This Refried Beans and Ground Beef recipe is perfectly seasoned to make a quick burrito. You only need to add lots of cheese (and maybe some salsa and sour cream).
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When you live in Texas, Mexican food is part of the landscape. But as an Indiana farm girl, I did not always crave Tex-Mex as I do now. I think it’s because of the infamous canned tamales.
A glass jar of tamales sat in my mom’s pantry for years. I can still picture it. We used to move that jar around in the cabinet while looking for something tastier. When we finally opened the jar, the tamales were mushy and flavorless. It’s a wonder I ever touched Mexican food again.
Then, I married a Texan. That changed everything, including my love for Tex-Mex.
Four Reasons Why You Will Enjoy These Refried Beans
- Ground beef increases the flavor considerably.
- You don’t have to use the more traditional lard or bacon grease unless you want to.
- Even though they are slightly more complicated than a simple pot of beans, it’s worth the trouble when you serve them because the meat is already included.
- We also love these beans on our burgers.
Ingredients and Substitutions
- DRIED PINTO BEANS: Please note that the older dried beans are, the longer they will take to cook. Substitute 4 (15 oz.) cans of pinto beans that have been rinsed and well-drained for dried beans if you want to save time.
- SALT: Omit the salt if you are using canned beans.
- GROUND BEEF: Substitute turkey or ground breakfast-style sausage if you like.
- OYSTER SAUCE: Don’t be put off by the name. You can read more about oyster sauce here. It is a common Chinese cooking ingredient that adds umami. You could leave it out, but it is an important component of the taste profile of these beans. Soy sauce and hoisin sauce are two possible substitutes.
- TOMATO PASTE: If you use tomato paste from the can, freeze the remainder for later. Using tomato paste squeezed from a tube is even easier.
- JALAPEÑO PEPPER: If you don’t have a fresh jalapeño pepper, substitute 1/2 to 1 tablespoon of pickled jalapeño peppers. Did you know you can freeze fresh jalapeño peppers? You don’t even have to cut them up. Just throw a bag of whole fresh peppers in the freezer.
- ADOBO SEASONING: This is a Puerto Rican spice mixture. If unavailable, substitute 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon ground oregano.
Can I Freeze These Refried Beans?
These beans freeze beautifully. Place them in freezer zipper-locked bags for convenience.
One tortilla plus a small serving of these refried beans equals an effortless, healthy lunch when eaten with my daily salad.
How To Make Refried Beans with Ground Beef
Parting thoughts: We use these beans as a hearty dip and a burrito filling. Since they freeze well, you can almost always find them in my freezer.
Other Tex-Mex Recipes You Might Enjoy
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Ground Beef and Refried Beans Recipe
Ingredients
- 1 pound (454 g) dried pinto beans
- 1½ teaspoons salt
- 1 pound (454 g) lean ground beef
- 2 cloves garlic, minced
- 1 (50 g) large egg
- ¼ cup (37 g) oyster sauce
- 1 tablespoon tomato paste
- 1½ teaspoons Worcestershire sauce
- ½ (75 g) large onion, coarsely chopped
- 1 small jalapeño pepper, chopped
- ½ teaspoon Adobo seasoning
Instructions
- Soak 1 pound (454 g) dried pinto beans and cook according to package, adding 1½ teaspoons salt AFTER beans are tender.
- Meanwhile, combine 1 pound (454 g) lean ground beef, 2 cloves garlic, minced, 1 (50 g) large egg, ¼ cup (37 g) oyster sauce, 1 tablespoon tomato paste, and 1½ teaspoons Worcestershire sauce in a small bowl. Mix it however you can. Hands work best–it’s like making meatloaf. Cover with plastic wrap and let it marinate in the refrigerator while the beans cook.
- When beans are tender, drain off juice and reserve.
- In a separate skillet, brown ground beef mixture, ½ (75 g) large onion, coarsely chopped, chopped, and 1 small jalapeño pepper, chopped. Drain excess grease.
- Combine beans and meat in one pot and start mashing. A fork will work, but a masher or granny fork works faster. An immersion blender works even better. Mash until there are no prominent whole beans but still some texture. Put small batches in a food processor if you don’t want lumps. Add reserved liquid until beans are the thickness you like. If they are still too thick, add a little more water.
- Season with ½ teaspoon Adobo seasoning and simmer on the stove over low heat for another 30-45 minutes.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.