Beef Burrito Recipe

Two halves of a beef and cheese burrito stacked on top of each other.

4.67 stars (6 reviews)

This easy burrito recipe makes classic burritos loaded with savory ground beef, rice, beans and melty cheese. We show you step by step how to assemble and roll them perfectly, including our secrets for making the best beef burritos that hold together!

Prep Time35

Cook Time10

Total Time45

Course: Main, Main Course

Cuisine: Mexican, Tex-Mex

Servings: burritos

Calories: 544kcal

Author: Sommer Collier

Ingredients

For the Burrito Meat –

1 pound ground beef
1 cup chopped onion
2-3 cloves garlic minced
2 teaspoons ground cumin
3-4 tablespoons hot sauce Cholula, Frank’s, Tabasco…
3 tablespoons water
Salt and pepper

For the Burrito Recipe –

8 large burrito-size flour tortillas
15 ounce can black beans drained (or pinto beans)
3 cups cooked white rice from 1 cup dried rice, or use vacuumed-sealed cooked rice
1 ½ cup pico de gallo
3 cups shredded cheese Mexican blend, Monterey jack, or Cheddar
2 tablespoons butter

US Customary - Metric

Instructions

Set a large skillet over medium heat. Add the ground beef to the skillet and brown the beef, breaking it into small pieces with a wooden spoon as it cooks. Once the beef is almost fully cooked, add the chopped onion, garlic, cumin , 1 teaspoon of salt, and ½ a teaspoon of black pepper. Sauté the meat and vegetables until the onions are soft. Then stir in the hot sauce and water. Simmer for another 1-2 minutes and then turn off the heat.
Assemble the Burritos: Lay the tortillas out on a clean work surface. Sprinkle 1/3 cup of shredded cheese over the top of each tortilla , leaving a 1-inch rim around the edges. On one side of the tortilla, sprinkle 1/3 cup of rice into a line. Add approximately 3 tablespoons of black beans over the rice, followed by 1/3 cup of ground beef. Sprinkle the top with 3 tablespoons of pico de gallo.
Roll the Burritos: Fold the edges over the short ends of the rice and meat, approximately 1 inch up. Then take the closest long edge and fold it over the top of the filling. Tuck and roll the filling, making sure to keep the edges folded inward as you roll to the other side. Place the burritos flap side down to hold their shape. Repeat with the remaining burritos. *If planning to freeze for later use, at this point wrap the burrito in a sheet of foil. Then place all the burritos in a gallon freezer bag.
How to Sear: Set a clean skillet over medium-low heat. Add the butter to the skillet. Once melted, place the burritos in the skillet. Sear the sides for 2 minutes turning as they brown, to ensure all the fillings are warmed through and the cheese has melted.
How to Bake: Preheat the oven to 350°F. Lay the burritos in a single layer on a baking sheet. Bake for 15-20 minutes, until the fillings are warmed through and the cheese has melted.

Video

Notes

- Storing Leftovers - It's best to enjoy the beef burritos right after they have been sautéed or baked. You can keep any leftover burrito in an airtight container and store it in the refrigerator for a day or so. But note that they will likely get soggy after just a few hours in the fridge.
- Freezing - These burritos can be wrapped individually in foil and kept in the freezer for later use. They'll keep well for up to 3 months.
- Reheating - When ready to eat, you can bring the burritos out of the freezer one at a time or all at once. Then either bake it or sauté in a skillet, or you can lay all the burritos, wrapped in the foil, on a baking sheet and heat them all at once.

Nutrition