Beef, Baked Bean & Cheese Crispy Burritos

beef baked bean and cheese crispy burritos
  • 4Servings


  • 8 slices meaty, smoky bacon
  • 1 tablespoon vegetable or olive oil
  • 1 pound ground beef, 80 percent lean
  • Kosher salt and pepper
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 shots (3 oz.) whiskey
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup beef consomme or beef stock
  • 1 can (22 oz.) barbecue-flavor baked beans (I like Bush's.)
  • 4 scallions, chopped
  • 4 large flour tortillas
  • Spicy brown mustard (I like Gulden's.)
  • 3/4 pound sharp American, white American or Monterey jack (I like Cooper.), shredded
  • 6 gherkin pickles, coarsely chopped
  • Natural olive oil cooking spray


Preheat the oven to 375 degrees . Arrange the bacon in a single layer on a slotted broiler pan or a wire rack set inside a baking sheet. Bake until crispy, 18 to 20 minutes. Let cool slightly; coarsely chop.

In a nonstick or cast-iron skillet, heat the oil, one turn of the pan, over medium-high. Add the beef; season with kosher salt and pepper. Cook, breaking up with a spoon, until browned, about 5 minutes. Add the onion and garlic; stir until softened, about 3 minutes. Douse with the whiskey and Worcestershire. Add the consomme; reduce heat to low.

Meanwhile, in a small saucepan, heat the beans over medium-high. Season with pepper and stir in the scallions and chopped bacon.

Spread each tortilla with mustard, then place a quarter of the beef, cheese, pickles and baked beans on the lower third of each tortilla. Fold in the sides, then roll up tightly. Heat a nonstick skillet over medium. Lightly spray the burritos with cooking spray. Place in the skillet, seam side down; cook until crispy and browned, about 2 minutes per side. Cut in half.