beef burrito

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!

Beef Burritos

tsp each onion powder (, dried oregano, salt)

tsp each dried cumin powder (, paprika)

tsp black pepper

¼ tsp cayenne pepper (,

olive oil

garlic

onion (, finely chopped)

tomato paste

water

flour tortillas

rice

iceberg lettuce

corn kernels (I use canned, drained)

black beans (I use canned, drained)

tomatoes, deseeded and diced

red onion (, finely chopped)

coriander / cilantro ((optional))

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.

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.

Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).

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, &nbsp;a sprinkle of red onion, coriander and cheese.

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.

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.

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 &nbsp;Restaurant Style Salsa&nbsp;or&nbsp;Guacamole.

<p>Fusion food at its finest! Korean BBQ Beef, rice, kimchi, and yum yum sauce all rolled up in a soft flour tortilla.</p>

Korean BBQ Burrito

lbs. top sirloin

pears,

knob of ginger

soy sauce

brown sugar

sesame oil

cilantro, basil, green onions, maybe even mint if you’re bold

kimchi

sriracha mayo or yum yum sauce

KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.

Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).

Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you&#8217;re saving it for later. (We freeze these for easy dinners and lunches, and we also eat many of them immediately because they&#8217;re so darn good.)

Yum! This looks perfect for a tasty lunch treat! www.indigoandmouse.blogspot.co.uk

Wow Sara, way to be a triggered special snowflake. May I mirror your ridiculousness and say a Korean with the name Sarah is culturally appropriating a Western name. How insensitive  of you and your parents. You mention "profit" over and over. Sounds like a hater to me.

hahaha &lt;3 I love the blurb about nutrition...it means I need to make this now. LOL.
And thank you for not being afraid to throw out non-traditional recipes...it can be difficult since us food bloggers cant be pro about every single type of cuisine out there but still want to grab inspo from them!  Thanks for making it okay to name your food whatever the heck ya want and make it fun :D &lt;3

Made these for dinner tonight and they are DELICIOUS!!! Can't wait to play around with different add-ins with the leftover meat!

This was dinner tonight. Wow, wow, wow! Absolutely delicious! We had some locally made kimchi and I made lime rice. Wonderful! Thanks so much for the recipe!

These sound so fricken good! Sadly it is several days until payday but I have a pork roast in the freezer, think I could sub the pork for the beef?? Thanks!

Made these last night - awesome!  Only thing  I did different was use an Asian style red cabbage I had made the night before because I didn't have kimchi.  Loved the Yum Yum sauce.!   I had mine bowl style to avoid the gluten - but the rest of family used the shells.  We were all happy!

https://www.youtube.com/watch?v=C80A8_yMFEg

Korean-Style BBQ Beef Burrito! Super easy food-truck-style recipe you can make with a slow cooker. Spicy beef, kimchi, rice, cilantro, and sriracha mayo, all wrapped in a soft flour tortilla!

Full recipe: http://pinchofyum.com/korean-bbq-bangkok-burrito

PRODUCTS (Amazon affiliate links):
Soy Sauce: http://amzn.to/2k8qDFX
Brown Sugar: http://amzn.to/2kN6qCH
Sesame Oil: http://amzn.to/2kNqkNN
White Rice: http://amzn.to/2kNjh7O
Kimchi: http://amzn.to/2lvUAN4

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Korean-Style BBQ Beef Burrito

This burrito is not your average burrito!&nbsp;

Irishman’s Brisket Burrito

brisket

chili powder

smoked paprika

cumin

cayenne pepper (or

garlic,

kosher salt and pepper

Guiness beer

leftover french fries or roasted potatoes

Irish cheddar

cabbage

fresh cilantro, chopped

(14 ounce) can fire roasted tomatoes

chipotle chili peppers

juice of 1 lime

cilantro

kosher salt

1. In the bowl of a crockpot, combine the beef, chili powder, paprika, cumin, cayenne, salt, pepper and beer. Add in 1/2 cup of water to cover the brisket.2. Cover and cook on LOW for 8-10 hours or until tender.&nbsp;Shred the beef with two forks and lightly toss with the remaining sauce.&nbsp;3. To make the burritos.&nbsp;Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the brisket, french fries, cheddar cheese, cabbage, cilantro, and salsa (recipe below) towards one end of the tortilla. Fold the tortilla over the ingredients. Roll up the tortilla (try to roll them tight). Repeat with remaining tortillas and ingredients. Roll the finished burritos in tin foil to keep them packed tight. EAT!

1. Combine all ingredients in a blender and pulse until chunky smooth. Season to taste with salt.&nbsp;

Chipotle Salsa

Quick, easy and healthy, this Beef Burrito Bowl with Cilantro Lime Rice is an amazingly easy meal for prepping, or for a tasty weeknight dinner. You’ll love the uber-tasty Southwest flavor of this yummy dish!This recipe is for one serving if you are using leftovers to make just one bowl. Just double, triple or quadruple to make as many bowls as you need.

Beef Burrito Bowl with Cilantro Lime Rice

lime juice

Romaine lettuce

cherry tomatoes

black beans, (from a can, rinsed and drained)

corn, (thawed if frozen)

queso fresco

avocado

scallions, (green and white parts, thinly sliced)

Southwestern Salad Dressing, (sour cream,

lime wedges (to squeeze on top)

If the rice is cold, reheat it. To do so, add it to a microwave-safe bowl and place a water-dampened paper towel on top. Microwave it for 1 minute, and then carefully remove and stir it. Microwave in additional 30-second intervals until warm.

Stir together the warmed rice, minced cilantro, and fresh lime juice. Add the cilantro lime rice to the bottom of a shallow bowl.

Arrange the lettuce, taco meat, tomato, black beans, corn, queso fresco, avocado, scallion, and cilantro on top of the rice.

Drizzle on the Southwestern Salad Dressing or your choice of dressing.

Serve with the lime wedges to squeeze on top.

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

Loaded Smothered Beef Burritos

olive oil, divided

beef

Vidalia

flour tortillas (10-inch, burrito size)

beans

+ 1 1/2 cups Mexican shredded cheese blend, divided

cilantro, optional

To a large skillet, add 2 tablespoons olive...

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.

Add the taco seasoning and stir to combine;...

Add the taco seasoning and stir to combine; set skillet aside off the heat.

Preheat oven to 350F and drizzle the remaining...

Preheat oven to 350F and drizzle the remaining 2 tablespoons olive oil into a large oven-proof skillet; set aside.

Lay the tortillas out on the countertop, evenly...

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.

Roll up each burrito and place in the prepared...

Roll up each burrito and place in the prepared skillet, seam side down. Bake for about 25 minutes.

Remove skillet from the oven, slowly and evenly...

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.

This easy wet burrito recipe is made with ground beef and refried beans. It’s baked and then smothered in red enchilada sauce and topped with melted cheese.

BEST Wet Burrito Recipe

Tablespoon chili powder*

fine sea salt

black pepper

paprika

garlic powder

onion powder

red pepper flakes

oregano

long grain white rice (uncooked)

onion

garlic (minced)

(16 ounce) can refried beans

(15 ounce) can black beans (drained and rinsed)

(10 ounce) can RO-TEL

(10 inch) flour tortillas

(10 ounce) can red enchilada sauce

mozzarella cheese**

sour cream (optional)

cherry tomatoes (quartered, optional)

green onions (diced, optional)

Guacamole (optional)

Heat the oven to 375 F (190 C)....

Heat the oven to 375 F (190 C). Line a rimmed baking sheet with parchment paper.

Cook the rice according to the package instructions.

In a small bowl, mix together the taco...

In a small bowl, mix together the taco seasoning ingredients. It’s easier to mix the ingredients together in advance so you don’t burn the garlic later while you’re rushing to measure the seasoning ingredients.

Heat a large nonstick skillet over medium-high heat....

Heat a large nonstick skillet over medium-high heat. Once hot, add the ground beef and cook for 3 - 4 minutes. Drain off any excess grease. Return the beef pan back to the heat, and add the onions. Cook until the onions are translucent and no visible pink in the beef remains (about 4 minutes).

Add the garlic, taco seasoning, 1/4 cup water,...

Add the garlic, taco seasoning, 1/4 cup water, and stir. Bring to a simmer and let simmer for 3 minutes.

Mix the refried beans into the beef mixture,...

Mix the refried beans into the beef mixture, then mix in the drained and rinsed black beans, RO-TEL, and the cooked rice. Stir until the mixture is fully combined.

Put 3/4 cup of burrito filling into the...

Put 3/4 cup of burrito filling into the center of each tortilla - try to arrange the filling in a line shape, rather than in a mound. Fold one side of the wrap over the filling, then fold in the two edges and roll the wrap tightly. Place the burrito crease side down on the lined baking sheet.

Bake the burritos in the preheated oven for...

Bake the burritos in the preheated oven for 15 minutes.

While the burritos are baking, heat the enchilada...

While the burritos are baking, heat the enchilada sauce in a medium saucepan.

Carefully take the burritos out of the oven...

Carefully take the burritos out of the oven and spoon enchilada sauce over each one. Then sprinkle shredded mozzarella cheese over each burrito. Return them to the oven and bake until the cheese is fully melted (about another 5 minutes). 

Top the burritos with your favorite optional toppings,...

Top the burritos with your favorite optional toppings, and serve.

Fusion food at its finest! Korean BBQ Beef, rice, kimchi, and yum yum sauce all rolled up in a soft flour tortilla.

I cannot rationalize your comment because it is too stupid. People like you lump all white people together without understanding the differences - when you see me would you think of my Greek/Italian heritage or would you look at my skin color and put me in the "white person" compartment? Hypocrite. This is America. Ignorance does not equal racism. Insensitivity does not equal racism. Your hurt feelings does not make me a racist. Stop using that umbrella term to describe all people who may see things differently than you.

https://content.jwplatform.com/videos/oCuuLlFJ.mp4

Korean BBQ Burritos

A copycat of the fast-food favorite, this Taco Bell Beefy Melt Burrito is stuffed with seasoned beef, beans and rice, Fritos, and more!

Taco Bell Beefy Melt Burrito

(1 oz) packet taco seasoning

water (or beef broth)

refried beans (optional)

cooked Mexican rice (or instant Mexican rice)

Burrito sized flour tortillas

cheese dip (warmed (like Tostitos))

Mexican cheese blend

sour cream

Salsa (if desired)

Cook the beef in a sauté pan, breaking apart the meat as it cooks, until no longer pink. Then add the taco seasoning and water and stir, cook for another minute. Stir in the refried beans. (If the meat and bean mixture is a little too thick, add a little more water till desired consistency.)

Cook your instant Mexican rice or warm leftover rice. Heat the tortillas in the microwave for 30 seconds.

Assemble: Lay a tortilla flat and add a couple of tablespoons of the meat mixture into the middle of the tortilla. Add a couple of tablespoons of rice over the meat. Layer with fritos, a large spoonful of cheese dip, some shredded cheese and a spoonful of sour cream. Fold the sides in, then start rolling from one end to roll into a burrito. Repeat with the remaining burritos.

Top 8 beef burrito recipes from across the web

The most viewed beef burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Burritos

Korean BBQ Burrito

Irishman’s Brisket Burrito

Beef Burrito Bowl with Cilantro Lim...

Loaded Smothered Beef Burritos

BEST Wet Burrito Recipe

Korean BBQ Burrito

Taco Bell Beefy Melt Burrito

Top 8 beef burrito recipes from across the web

The most viewed beef burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Burritos

Korean BBQ Burrito

Irishman’s Brisket Burrito

Beef Burrito Bowl with Cilantro Lim...

Loaded Smothered Beef Burritos

BEST Wet Burrito Recipe

Korean BBQ Burrito

Taco Bell Beefy Melt Burrito

The most viewed beef burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine