Serves: 4 | Total Time: 1 Hour 25 Minutes
Sometimes I am in the mood for a nice, comforting ground beef recipe. Then again I can be in the mood for a good ol’ fashioned Mexican ground beef burrito complete with hot sauce and cilantro.
If I am in the mood for both and can’t decide, however, what can I do?
I make these Mexican-American fusion ground beef burritos, of course. There are no borders in this dinner!
I used goat cheese white cheddar on these burritos because, although it melts, it won’t get as ooey-gooey as regular cheddar. It stays in place and forms a nice cap of tart, cheddar goodness on top of the crispy-crunchy deep-fried burritos. It’s all about texture, folks!
Spicy marinara, sriracha, and cilantro take a trip south of the border. Baby bell peppers and mushrooms in a creamy ground beef stuffing lend the traditional American comfort food experience.
Get out the cowboy hats and sombreros... whoever said dinner at home couldn’t be fun?
Deep Fried Beef Burritos
Total Time: 1 Hour 25 Minutes
(Prep: 30 Minutes / Cook: 45 Minutes / Rest: 10 Minutes)
- 1 lb. ground beef
- 1 small yellow onion, finely chopped
- 1 tomato, seeded and very finely chopped
- 6 baby bell peppers, seeded and finely chopped
- 1 lb. mixed mushrooms, finely chopped
- 1/4 cup coconut flour
- 1 egg
- 1/2 teaspoon caraway seed
- 1/4 teaspoon fresh grated nutmeg
- 1 tablespoon sunflower oil
- 1 cup whole milk ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1 cup Homemade Chunky Marinara Sauce
- 8 ounces white goat cheese cheddar, shredded
- sriracha, for garnish
- chopped fresh cilantro, for garnish
1. In a stand mixer with the paddle attachment, combine the first 9 ingredients. Mix on medium speed until blended together and the meat is smooth. If you don’t have a stand mixer, don’t worry. Just get in there with your hands and mix it up; this will work just as well!
2. In a large skillet over medium high, heat the tablespoon sunflower oil. Spread the meat mixture into the skillet like a large pancake, right up to the edges of the skillet. Cook until the meat begins to brown, about 5 minutes, then using a spatula, chop it into large chunks and flip them over. Keep pressing on the meat until it cooks almost through, another 5 minutes. Remove meat to a bowl and crumble it up a little more. Allow to cool slightly, about 10 minutes. Add the ricotta to the meat mixture, season with salt and pepper, and mix well.
3. Preheat oven to 350F.
4. To make the burritos, spoon about 1 cup of the meat mixture onto one tortilla and shape it so that it resembles a log, keeping the ends away from the edges of the tortilla about 2 inches. Fold the sides of the tortilla closest to the meat over onto the meat. Beginning with one of the unfolded ends, roll the tortilla into a log, enclosing the meat. Secure with a toothpick by threading it through the seam of the tortilla, like you would a needle in fabric. Repeat with the other three tortillas. You may have some of the meat mixture left over; freeze it for another use. Keep in mind that overstuffing your tortilla will not end well!
5. Add enough canola oil to a large pot so that it comes up the sides about 2 inches. Heat the oil over medium high until it is just beginning to smoke. Add two burritos to the hot oil and fry for 2 minutes until browned, then carefully flip them over and fry another two minutes. Remove to a cooling rack that has been placed over paper towels. Repeat with the other two burritos (or freeze them for another time).
6. Once the burritos are cool enough to handle, remove the toothpicks. They should hold their shape nicely now. Place the burritos seam side up on a baking sheet that has been lined with foil and fitted with a drain rack. Spoon 1/4 cup marinara sauce over each burrito. Next, divide the cheese into four portions and put each portion over the marinara on each burrito. Yes, it will seem like it is piled high, but that is what you want. Bake the burritos for 20 minutes, or until the cheese is fully melted and beginning to brown around the edges.
7. Serve on plates. Drizzle some sriracha over the burritos, then sprinkle with chopped cilantro.
For the juiciest meat, don’t drain off the fat after cooking the meat mixture together in the skillet. When you allow the cheese and veggies to pick up the extra fat, the result is a tender and juicy filling that is loaded with flavor.