beef burritos

Easy, tasty &amp; filling weeknight meal!

Ground Beef Burrito

beef (80/20)

onion

taco seasoning

cilantro (minced)

12" flour tortillas (warmed)

refried beans (warmed)

colby jack cheese (shredded)

In a 12&quot; skillet set over medium-high heat add ground beef and yellow onion.

Cook the meat until it’s no longer pink and the onions are translucent. Drain any fat.

Add in the taco seasoning and prepare according to the packet directions.

When the meat is fully cooked stir in the cilantro and remove from the heat.

Lay out the flour tortillas and spread a layer of refried beans into the middle of each tortilla.

Top each tortilla with an equal amount of the meat mixture and shredded cheese.

Roll up each tortilla burrito-style and enjoy warm.

Optional: Heat a non-stick skillet over medium heat. Add burrito seam side down and cook 2-3 minutes or until slightly browned. Flip over and repeat with the other side.

Make these Ground Beef Burritos at home in no time! Perfectly seasoned ground beef, fluffy rice, beans, cheese, pico de gallo and sour cream come together in a delicious burrito that is satisfying and easy to make.

Ground Beef Burritos

olive oil

garlic (minced)

beef

salt (or

tomato paste

water

rice

black beans

Pico de Gallo salsa

Mexican-style shredded cheese

sour cream (or Mexican crema)

(10 flour tortillas

Heat the olive oil in a large, nonstick skillet, over medium-high heat. Add the onion and garlic and sauté until translucent, about 3-4 minutes.

Add the ground beef and cook, breaking it into smaller pieces with a wooden spoon, until browned. Drain excess grease if necessary.

Stir in the taco seasoning, salt, tomato paste and water, mixing to combine. Lower the heat to medium-low and simmer for 5 to 8 minutes, or until the beef has absorbed most of the liquid. Reserve for a few minutes so it can cool down slightly.

Before assembling the burritos, warm the tortillas on the microwave or stovetop. Also, if using boil-in-bag rice and canned beans, season with salt.

To assemble the burritos, layer 1/4 cup of rice on the top center part of each tortilla, followed by 1/4 cup beans and 1/4 cup of the seasoned beef. (If using a 12-inch tortilla, you can increase amounts to 1/3 cup each). Spoon some of the salsa, sprinkle some cheese and finish with a few small dollops of sour cream.

To roll, fold the top part down and over the filling, gently pulling the filling back towards the top of the tortilla. Then, gently fold both sides inwards and start to tightly roll down the tortilla, tucking the sides in, making a cylindrical shape. Be gentle and careful not to tear the tortilla.

Wrap each burrito in foil and serve immediately or warm in the oven, at 350ºF, for 25-30 minutes or until warmed through! You can also freeze them for up to 3 months (see notes).

Soft tortilla wraps filled with savory ingredients and mouthwateringly delicious seasoned beef.

Beef Burritos

sunflower oil

beef mince

onion (finely chopped)

garlic (very finely chopped)

tbsp coriander

cayenne pepper

oregano

caster sugar

tomatoes

flour tortillas

tbsp wine vinegar or cider vinegar

If not planning on freezing, a mixture of chopped tomatoes, avocado, lettuce, and cucumber

Step one is to heat the sunflower oil up in a large pan. Fry the onions for 5 minutes and then add seasoning such as oregano and garlic, cooking for one to two minutes. Take the beef mince and place into the pan, stirring with the other ingredients until golden brown.

Stir sugar into the beef mixture, and then pour a little vinegar over it. If you aren’t planning on freezing your burritos, this is when you can add chopped tomatoes to the beef mixture and stir it in.

Simmer your beef mix for around 5 minutes, and then add the black beans, continuing to simmer for an additional 20 minutes. During this time, you can add additional spices depending on your preference.

Take the tortillas out of their packaging and begin to heat them according to the instructions on their packaging. Once you have heated the tortillas and they are ready to go, begin lining up rice and beef along with each tortilla, making sure to add any toppings you like such as tomatoes, cucumber, or lettuce.

Fold over the ends of the burrito in order to seal them so that the filling doesn’t fall out. Serve immediately, or leave to cool if you wish to freeze them.

Smothered Burritos are a delicious dinner if you love burritos and enchiladas. Seasoned ground beef wrapped in flour tortillas and smothered in a sour cream sauce for a hearty dinner to add to your weekly menu.

Smothered Burritos

butter

flour

chicken broth

sour cream

heavy cream

salsa verde

cumin

garlic powder

cheddar cheese

sour cream and salsa

Brown ground beef in a large skillet over...

Brown ground beef in a large skillet over medium-high heat. Stirring to break up and brown evenly.

Add taco seasonings and water and stir to...

Add taco seasonings and water and stir to combine. Cook for 5 minutes, remove from heat and set aside.

Add butter to a saucepan and whisk in...

Add butter to a saucepan and whisk in flour. Cook over medium heat. Whisk continually for about 3 minutes.

Add chicken broth, sour cream, heavy cream, salsa...

Add chicken broth, sour cream, heavy cream, salsa verde, cumin and garlic. Continue to whisk, heating until sauce thickens. Remove from heat.

Preheat oven to 350°.

Pour half of sauce in a 9 x...

Pour half of sauce in a 9 x 13 inch baking dish.

Spoon ground beef into tortillas and roll up....

Spoon ground beef into tortillas and roll up. Place seam side down into sauce.

Pour remainder of sauce over the top of...

Pour remainder of sauce over the top of the burritos.

Top with shredded cheese.

Bake, uncovered for 30 minutes.

Remove from oven and rest 5 minutes before...

Remove from oven and rest 5 minutes before serving.

Top with additional sour cream and salsa if...

Top with additional sour cream and salsa if desired.

This Beef Burrito recipe is loaded with seasoned beef, melty cheese, and classic toppings—perfect for a quick meal on the go or a full Mexican-inspired dinner!

beef (lean 85/15)

Rotel Tomatoes

tsp cumin

tsp smoked paprika

tsp black pepper

6, 10-inch flour tortillas

cheese

Cook the Beef - Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it’s fully cooked, about 5 minutes. Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 tablespoons in the pan.

Add Seasonings - Add the onion, cumin, paprika, and chili powder, and continue cooking, stirring occasionally, until the onion softens and the beef is nicely browned, 3-4 more minutes.

Stir in tomatoes and beans, including their juices. Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, until the tomatoes break down and the liquid has evaporated (about 8-10 minutes). Turn off the heat and season with salt and pepper to taste.

How to Fold Burritos: Place the tortillas on a clean work surface. Sprinkle half of the cheese over the center of each tortilla, leaving a 1-inch border along the edges. Spoon about 2/3 cup of the meat mixture over the cheese, then sprinkle the remaining cheese on top. Fold the short sides of the tortilla over the filling, then fold up the bottom edge tightly over the filling, tucking it in as you go. Fold in the corners and roll tightly away from you until the burrito is fully sealed. Repeat with the remaining tortillas.

Heating Burritos: When ready to cook, heat a little oil in a skillet over medium heat. Place the burrito seam-side down and cook, turning occasionally, until golden brown on all sides, about 3-5 minutes. Serve with your favorite toppings and sauces.*

¡Esta es una gran receta!  ¡A mi familia le encantó esto!  ¡Lo hice para cenar anoche y fue un éxito!  ¡Declaro que esta receta es Ganador!  ¡Ganador!  ¡Ganador!  ¡Muchas gracias Natasha! 

This is one great recipe!  My family loved this!  I made it for dinner last night and it was a Hit!  I declare this recipe a Winner!  Winner!  Winner!   Thank you so much Natasha!

So yummy!! Watched the video several times—your advice for folding the tortilla was greatly appreciated!!

These were luscious.  Hubby even liked them.  Better than store bought.
Need to watch the video again to see how to properly fold the burrito shells!

It was delicious and easy to make. It will go on our rotation list.

Super good 
We really enjoyed this 
However ours were flat 😄

We made this last night and it was delicious!! The kids said, 10/10

Thank you so much! I know if I cook a Natasha’s Kitchen recipe it will be a hit!

Hiii Natasha!! These were AMAZINGGG!! Can I request you to make a pound cake, like a loaf of a plain cake lol! Thanks!!!

We made these this evening. Oh my word at they delicious. I used sharp cheddar and just mashed up some avocado. Can these be frozen and if they can how do I store and reheat them?? I prefer to take a home prepared lunch…healthier and more cost effective.

Thank you so much for your videos. We’ve been watching for some time now and my cooking have improved immensely. Happy Hubby💕💕

Made these today and absolutely loved them! Flavor is phenomenal! Served with a side of homemade guacamole! Thanks for another great recipe!

https://www.youtube.com/watch?v=h4fen5cbKxM

Learn how to make restaurant-style beef burritos at home with a saucy twist – I'll teach you all the secrets to making them cheesy and perfectly crisp!

BEEF BURRITO INGREDIENTS:
►1 lb ground beef (lean 85/15)
►1 medium onion, finely chopped 
►10 oz can Rotel Tomatoes with Green Chilis, with their juice
►1 tsp ground cumin
►1/2 tsp smoked paprika
►1/4 to 1/2 tsp chili powder, or added to taste*
►1/2 tsp fine sea salt and freshly cracked black pepper
►15 oz can black beans, with their juice (or try-blend with juice)
►6, 10-inch flour tortillas 
►2 cups (8oz) shredded Mexican cheese blend, or equal parts mozzarella and medium cheddar

Optional Toppings: 
►Hot sauce
►Sour cream 
►Guacamole (hyperlink) 
►Pico de Gallo (hyperlink)
►Salsa (hyperlink our fresh homemade salsa)

⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/beef-burrito-recipe/

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⭐️TOOLS, USED IN THIS VIDEO (affiliate):
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⏱️TIMESTAMPS⏱️
0:00 - Intro: Making Beef Burritos at Home
0:19 - Quick Prep and Ingredients
0:25 - Cooking Beef & Adding Seasonings
0:45 - Making the Saucy Filling
1:30 - Filling and Rolling Burritos
2:20 - Storing and Freezing Tips
2:45 - Sautéing for a Crispy Finish
4:00 - Adding Toppings
5:20 - Taste Test & Final Tips

CONNECT:
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►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #beefburritos #beefrecipes

Ultimate Crispy Beef Burritos: Easy Recipe for a Family Favorite Dinner

Easy meal prep beef burritos with juicy beef, black beans, rice, salsa, BBQ sauce, and cheese. Freezer-friendly and perfect for air frying or pan-frying! Find step-by-step photos and more recipe tips above.

lb beef

salt

smoked paprika

onion powder

black pepper

chili powder (optional)

black beans (drained)

BBQ sauce

oz grated cheese (about 350 grams, such as Cheddar)

soft tortilla wraps (see notes)

Rinse rice

Rinse the rice under cold water 4-5 times until the water runs clear. Strain and cook using your preferred method.

Instant pot method

Instant Pot: Add 1 cup of rice, 1 cup of water, and ½ teaspoon of salt. Set to &quot;Rice.&quot; Once the pressure cooking is finished, release the pressure immediately and ensure &quot;Keep Warm&quot; is switched off. Open the lid and stir the rice.

Stovetop method

Stovetop: Add 1 cup of rice, 1.5 cups of water, and ½ teaspoon of salt. Bring to a boil, then reduce the heat to low, cover with a lid, and cook until most of the water is absorbed. Turn off the heat and leave the rice covered to absorb any remaining liquid.

Rice cooker method

Rice Cooker: Follow the manufacturer&#39;s instructions.

Cook the rice

Heat olive oil

Heat 1 tablespoon of olive oil in a large, deep frying pan over medium-high heat. Add the ground beef and cook for 2-3 minutes, breaking it apart with a spatula. Once the meat&#39;s color changes from red/pink to brown, add the garlic, salt, and all the spices. Stir and cook for another 1-2 minutes.

Add beans, salsa, and BBQ sauce

Add the drained black beans, salsa, and BBQ sauce. Stir through and cook for 1 more minute.

Stir in rice

Finally, stir in the cooked rice until everything is well mixed. Set aside to cool slightly.

Make the beef filling

Grate cheese

Grate the cheese and prepare plastic wrap (Gladwrap), foil, and tortillas, ready for rolling.

Wrap burrito

Place a tortilla on a flat surface. Add about 1 cup of the beef and rice mixture slightly below the center of the tortilla. Sprinkle 1 oz (28-30 grams) of grated cheese (about 2-3 tablespoons) on top. Fold in the sides of the tortilla, then roll tightly from the bottom up, keeping everything compact. Repeat until all burritos are rolled. You should yield about 12-13 burritos.

Do not overstuff the burrito

Tip: Don’t overstuff the burritos, or they will be difficult to wrap and more likely to burst.

Eat as is or crisp them

At this stage, you can eat them as is or make them extra delicious by crisping them up for that golden-brown, cheesy goodness.

Assemble burritos

Three ways to cook the burritos

You can cook the wrapped burritos using one of these methods:

Pan-fry

Pan-frying: Heat a little oil in a pan and cook the burritos for 2-3 minutes on each side until golden brown.

Bake

Baking: Preheat the oven to 400°F (200°C) and bake for 10-12 minutes.

Air-fry

Air-frying: Air fry at 400°F (200°C) for 6-7 minutes until crispy.

Cooking the Burritos

Wrap in plastic wrap and foil

Wrap each burrito tightly in plastic wrap and then in foil. Yes, it’s not the most eco-friendly, but double-wrapping helps prevent freezer burn. If you prefer, you can use beeswax wraps instead. I recommend reusing the foil—just be careful when unwrapping so you can fold it up for next time (that’s what I do!).

Place in a container

Once wrapped, place the burritos in a large plastic bag or container before freezing. This provides extra protection. I usually make half with regular wheat tortillas and half with low-carb, high-protein tortillas. I store them separately by reusing the plastic bags the wraps came in—regular burritos in one, low-carb in another.

Freezing the Burritos

Thaw in three ways

For the best results, partially thaw the burritos before crisping them up. You can do this in three ways:

Microwave, fridge, or countertop

Microwave: Heat on high for 2.5-3 minutes, flipping halfway. Fridge thawing: Leave in the fridge overnight. Countertop thawing: Let sit at room temperature for 2-3 hours.

Crisp them by pan-fry, air-fry, or bake

Then, crisp them up: Pan-fry in a little oil for 2-3 minutes per side until golden. Air-fry at 400°F (200°C) for 8-10 minutes, flipping halfway. Bake at 400°F (200°C) for 12-15 minutes, flipping halfway.

Reheating from Frozen

I’m a long time follower and I came to the recipe after seeing your post on Instagram. These looked so good! I always make freezer burritos but this recipe is a cut above the rest, especially with beef, rice, AND beans. I’m stocked right now and they heat up great in the air fryer.

These are delicious!!! Made a batch yesterday after seeing this on your site. We had 2 for dinner (pan-fried after wrapping) and the rest are in the freezer and I am already looking forward to when I have the next burrito. Love the macros for this recipe as well, I can even add guacamole and sour cream and not blow out my calories! Thanks so much for sharing, Irena

https://content.jwplatform.com/videos/yXn7Ix76.mp4

These beef burritos are my go-to for meal prep—seriously, I make them every couple of weeks. Juicy spiced beef, smoky BBQ sauce, rice, black beans, and cheese, all wrapped up in a tortilla. They freeze beautifully and reheat like a dream for quick, high-protein meals.

Beef Burritos (Meal Prep, Freezer Friendly)

Smothered beef burritos with seasoned beef, peppers, onions and cheddar, baked under enchilada sauce until melty make an easy weeknight meal.

Smothered Beef Burritos Recipe

vegetable oil

white onion (, chopped)

bell pepper (, chopped)

cheddar cheese (,freshly

enchilada sauce

Desired Toppings: avocado slices, cilantro, sour cream, pico de gallo, lime wedges

Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray. Set side.

Heat the 1 teaspoon  vegetable oil  in a large skillet over medium heat. Add the 1 pound ground beef, breaking it apart as it browns for 2-3 minutes. Stir in the chopped ½ cup white onion and ½ cup bell pepper. Continue to cook and brown for an additional 5 minutes. Stir in the 2 tablespoons  taco seasoning. Remove from the heat.

Reserve 1 cup of the shredded cheddar cheese for topping.

Place one of the large flour tortillas on a work space, fill with approximately 1/2 cup of the filling, then top with part of the remaining shredded cheddar cheese. Roll it up and carefully place it into the prepared baking dish, seam side down. Continue with the rest of the tortillas so they fit snugly into the baking dish.

Pour the 1 cup enchilada sauce over the top of the rolled burritos. Bake for 10 minutes. Remove and top with the reserved 1 cup shredded cheddar cheese.

Return to the oven and bake for another 5-7 minutes or until the cheese has melted.

Remove and top with desired toppings.

If you’ve tried this recipe, come back and let us know how you liked the recipe in the comments or star ratings.

These smothered beef burritos look just like my favorite dish at the local Mexican restaurant. I love the idea of making them at home!

These burritos are amazing! Perfect for making a double batch and freezing some.

These look amazing, and I totally agree about using ground beef - so economical and such a time-saver!

I have a Mexican food inspired night once a week and this recipe was a hit on that night with the whole family! Thank you

Top 7 beef burritos recipes from across the web

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Top 7 beef burritos recipes from across the web

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Ground Beef Burrito

Ground Beef Burritos

Beef Burritos

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Beef Burritos

Beef Burritos

Smothered Beef Burritos Recipe

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