Smothered Ground Taco & Bean Burrito Plate

Smothered Ground Taco & Bean Burrito Plate

Burritos filled with Rollingreens Ground Taco and refried beans smothered in green chili topped with shredded lettuce and diced tomato with a side of Spanish rice and honey beer beans.

Serves 3-4 people



For Ground Taco ME’EAT

  • 1 Bag RollinGreens Ground Taco ME'EAT
  • 2 cups water 
  • 1 tbsp olive oil 

For Green Chili

  • 1-1/2 onions
  • 5 cloves garlic
  • 1 carton vegetable stock.
  • ½ can diced tomatoes
  • 5-7 Anaheim Chilies
  • 1 tbsp sea salt

For Spanish Rice

  • 2 cup Basmati Rice
  • 3 cups water
  • 1 tsp sea salt
  • 1tbsp olive oil
  • ½ can diced tomatoes
  • ¼ onion
  • 2 garlic cloves

For Honey Beer Beans

  • 2 cans refried beans
  • ¼ onion
  • 1 tbsp Honey (optional agave if vegan)
  • 1 tbsp olive oil
  • 1 Pilsner or Lager Beer (optional gluten free)

For Burritos

  • 4 large flour tortillas (optional gluten free)
  • 2 cups shredded cheese (optional cheese alternative)
  • 2 cups shredded iceberg lettuce
  • 1 diced tomato



  1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Ground Taco ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the green chili, Preheat Oven to 400 degrees F.Cover the sheet pan with foil, add cut wedges of the onion, garlic, and chiles. Drizzle all veg in olive oil and salt. Bake for 15-25 minutes, or until veggies are golden brown. Remove sheet pan from the oven and set aside.
  5. Deskin and deseed all the chiles and place half of the roasted vegetables in a blender, cut the other half of the Chilis while leaving the onion and garlic whole.
  6. In a large pot, add cooked veggies, blended veggies, a half can dice tomatoes, and vegetable stock. Cook for 20-30 minutes.
  7.  For the rice, in a medium pot, add 3 cups of water, 2 cups rice, ½ can diced tomatoes, ¼ onion, 2 cloves garlic, 1 tsp Salt, and 1 tbsp olive oil and heat to high and boil. Reduce heat to med low and cover. Allow to cook for 20 minutes or until liquid has almost evaporated and rice is fully cooked.
  8. For your beans, dice onions. In a medium heated pan add the olive oil. Cook the onion until translucent and add the beans into pan and mix. Add honey or agave and beer and stir.
  9. For the burritos, in a large baking dish add 2 cups of your green chili. Add ¼ cup of Ground Taco and ¼ cup beans to each tortilla placed on baking dish. Cover with green chili and cheese, bake for 10 minutes.
  10. While the burritos are cooking, cut the lettuce and tomato.
  11. Once burritos are finished cooking, remove from the oven and place one burrito on each plate and rice and beans.
  12. Finish each dish with lettuce and tomato.

-Enjoy Chef Ko

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