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Beef Burritos Recipe

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4.3 from 15 reviews

This beef burrito recipe offers a flavorful and satisfying meal with lean ground beef seasoned with traditional Mexican spices, combined with rice, fresh vegetables, beans, and melted cheese wrapped in a soft flour tortilla. Perfect for a quick family dinner or meal prep, these burritos can be enjoyed fresh or reheated to crispy, cheesy perfection.

Ingredients

Spices and Seasonings

  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 tsp dried cumin powder
  • 2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional, or to taste)

Beef Filling

  • 1/2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 onion, finely chopped
  • 500g (1 lb) lean ground beef
  • 2 tbsp tomato paste
  • 3 tbsp water

Other Components

  • 6 – 8 large soft flour tortillas or round wraps (~25cm/10”+)
  • 3 cups cooked white long grain rice, warm (not piping hot)
  • 3 cups iceberg lettuce or cabbage, finely sliced (cabbage recommended if freezing)
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained
  • 3 tomatoes, deseeded and diced
  • 1/2 red onion, finely chopped
  • Finely chopped coriander/cilantro (optional)
  • 1 1/2 cups (150g) shredded melting cheese of choice

Instructions

  1. Prepare the Beef Filling: Heat olive oil in a skillet over high heat. Add minced garlic and finely chopped onion, cooking for about 2 minutes until the onion is lightly browned. Add the lean ground beef and cook, breaking it up as it browns, until it changes from red to brown.
  2. Season and Simmer: Stir in the homemade taco seasoning (or one packet of store-bought seasoning) and cook for 1 minute to bloom the spices. Then add tomato paste and water, cooking for about 3 minutes until most of the water evaporates but the mixture remains juicy. Remove from heat and set aside to cool for 10 minutes to avoid soggy tortillas from steaming.
  3. Warm the Tortillas (Optional): If not reheating the burrito after rolling, warm the flour tortillas according to the package directions to make them pliable for wrapping.
  4. Assemble the Burritos: Lay a tortilla flat on a work surface. Spoon 1/4 to 1/3 cup of cooked rice just below the center of the tortilla. Layer with 1/4 to 1/3 cup of the beef mixture, followed by lettuce or cabbage, corn kernels, black beans, diced tomatoes, a sprinkle of red onion, coriander if using, and shredded cheese.
  5. Roll the Burritos: Fold up the bottom edge over the filling, then fold in the sides tightly. Roll the burrito up firmly and wrap it in foil to hold its shape and for warming.
  6. Heat the Burritos: To warm through and crisp the outside, pan fry the foil-wrapped burrito in a dry pan over medium-high heat for a few minutes on each side. For melted cheese and thorough warming, cook on medium-low heat for 10+ minutes. Alternatively, bake in a foil wrap at 180°C (350°F) for 20 minutes, or about 30 minutes if taken directly from the fridge.
  7. Serve: Serve burritos with sour cream or yogurt and your favorite chili sauce for dipping. For a special touch, accompany with restaurant-style salsa or guacamole.

Notes

  • Use cabbage instead of iceberg lettuce if planning to freeze the burritos, as it holds up better.
  • Cayenne pepper is optional and can be adjusted based on heat preference.
  • Letting the beef filling cool before wrapping prevents soggy tortillas caused by steam.
  • Flour tortillas should be warmed prior to rolling if not reheating the burritos to maintain pliability.
  • Leftover burritos can be reheated in foil either via pan frying or baking for the best texture.

Find it online: https://lauracooks.com/beef-burritos-recipe/