Beef Burrito Recipe

Beef Burritos

Recipe video above. Simple, super tasty everyday beef burritos made with a homemade beef mince filling (ground beef), rice and your choice of fillings. One of the best freezer meals ever!

Prep: 15min

Total: 35min

Yield: 6

Serving Size: 308 g

Nutrition Facts: servingSize 308 g, calories 511 kcal

Ingredients:

• 1 tsp each onion powder (, dried oregano, salt)
• 2 tsp each dried cumin powder (, paprika)
• 1/4 tsp black pepper
• ¼ tsp cayenne pepper (, or to taste (optional))
• 1/2 tbsp olive oil
• 2 garlic cloves
• ½ onion (, finely chopped)
• 500g / 1 lb beef mince (ground beef), I use lean
• 2 tbsp tomato paste
• 3 tbsp water
• 6 – 8 large soft flour tortillas or round wraps ((~25cm/10”+) (Note 1))
• 3 cups cooked rice (, warm not piping hot (I use white long grain))
• 3 cups iceberg lettuce or cabbage (, finely sliced (use cabbage if freezing))
• 1 cup corn kernels (I use canned, drained)
• 1 cup black beans (I use canned, drained)
• 3 tomatoes, deseeded and diced
• 1/2 red onion (, finely chopped)
• Finely chopped coriander / cilantro ((optional))
• 1 1/2 cups / 150g shredded cheese of choice (melting kind)

Instruction:

1. Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add beef and cook, breaking it up as you go, until it turns from red to brown.
2. Add Taco Seasoning (or use 1 packet store bought) and cook for 1 minute. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out. Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
3. Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
4. Place a burrito on a work surface. Place 1/4 – 1/3 cup of rice just below the centre. Top with 1/4 – 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.
5. Fold up the bottom to cover the filling then fold the edges in (video helpful to see how to do this). Roll up tightly, then wrap in foil. Serve as is or heat per below.
6. HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium low heat if you want to melt the cheese. Or they can be baked at 180C/350F for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. If they are straight from the fridge, they will take around 30 minutes to warm through.
7. Burritos are best served with something to dollop/dip – sour cream (or yoghurt) and some sort of chilli sauce are my usual because it’s easy. When I’m making more of an effort, I use Restaurant Style Salsa or Guacamole.

Loaded Smothered Beef Burritos

This Smothered Beef Burritos Recipe is loaded with seasoned ground beef, refried beans, rice, and topped with sauce and CHEESE! Freezer-friendly and EASY!!

Prep: 10min

Total: 45min

Serving Size: 1

Nutrition Facts: calories 701 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 33 grams fat, Fiber 7 grams fiber, Protein 35 grams protein, Saturated Fat 12 grams saturated fat, servingSize 1, Sodium 1589 milligrams sodium, Sugar 6 grams sugar, Trans Fat 1 grams trans fat, unSaturated Fat 18 grams unsaturated fat

Ingredients:

• 4 tablespoons olive oil, divided
• 1 lb ground beef (I used 90% lean)
• 1 small sweet Vidalia or white onion, diced small
• one 1-ounce packet taco seasoning (I used medium heat, reduced sodium)
• 7 large flour tortillas (10-inch, burrito size)
• one 16-ounce can refried beans
• one 8.5-ounce package precooked rice (I used Spanish Rice)
• 1 1/2 cups + 1 1/2 cups Mexican shredded cheese blend, divided
• one 15-ounce can red enchilada sauce (I used medium heat)
• cilantro, optional for garnishing

Instruction:

1. To a large skillet, add 2 tablespoons olive oil, beef, onion, and cook over medium-high heat for about 7 minutes, or until beef is cooked through and onions are soft and translucent; stir and crumble intermittently to ensure even cooking.
2. Add the taco seasoning and stir to combine; set skillet aside off the heat.
3. Preheat oven to 350F and drizzle the remaining 2 tablespoons olive oil into a large oven-proof skillet; set aside.
4. Lay the tortillas out on the countertop, evenly smear each with about 2 tablespoons of refried beans down the center, evenly distribute the rice (about 2 to 3 tablespoons) to the center of each tortilla, evenly top with the beef mixture down the center, and evenly distribute 1 1/2 cups of cheese down the center of each tortilla.
5. Roll up each burrito and place in the prepared skillet, seam side down. Bake for about 25 minutes.
6. Remove skillet from the oven, slowly and evenly drizzle the enchilada sauce over all the burritos, evenly sprinkle the remaining 1 1/2 cups cheese over the top of all the burritos, return skillet to the oven, and bake for 10 to 15 minutes, or until cheese has melted and sauce is lightly bubbling. Optionally garnish with cilantro and serve immediately. Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Traditional Beef Burritos

Prep: 25min

Total: 40min

Yield: 6

Nutrition Facts: calories 543, Cholesterol 82, Fiber 6, Protein 30, Sodium 1254, Carbohydrate 58, Fat 20

Ingredients:

• lean ground beef
• chopped onion
• garlic cloves, minced
• chili powder
• ground cumin
• taco sauce
• fat free refried black beans
• 10-inch flour tortillas
• Daisy Sour Cream
• finely shredded Mexican cheese blend

Instruction:

1. Cook the ground beef in large nonstick skillet over medium-high heat 5 to 7 minutes or until thoroughly cooked, stirring frequently; drain.
2. Add the onion, garlic, chili powder, cumin and taco sauce to the meat and stir. Cook for 5 minutes or until thoroughly heated and the vegetables are tender, stirring frequently.
3. Spread 1/3 cup of refried beans on the bottom 1/3 of each tortilla, leaving 1-inch around bottom and edges. Spoon 1/3 cup of the meat mixture over beans. Top the meat with 1 tablespoon of sour cream and 1/4 cup of cheese.
4. Start rolling up from bottom, enfolding the filling. Fold in the sides and continue rolling up.
5. Heat the oven to 375 degrees. Spray all sides of the burritos with cooking spray. Place burritos on a cookie sheet, seam sides down. Bake for 12 to 14 minutes or until thoroughly heated and browned, turning over once.
6. Top with dollops of the remaining sour cream.
7. *Optional: for soft burritos, place each unbaked burrito on an individual microwavable plate. Microwave individually on High 1 minute or until thoroughly heated.

Beef Burrito Recipe

FAQ

What is the best meat for burrito?

What is in a traditional Mexican burrito?

How to make a burrito that tastes like a restaurant?

1. Get bigger tortillas. The kind they sell at most grocery stores aren’t as big as the kind at restaurants. …
2. Warm the tortilla up before you wrap. …
3. Learn how to wrap it right. …
4. Sear the seam to seal it shut. …
5. Wrap it in aluminum foil before you eat it.

What makes a burrito taste good?