This Beef Burrito Recipe packs seasoned ground beef, cilantro-lime rice, refried beans, and cheese into easy, customizable wraps. Ready in 30 minutes and freezer-friendly.
Beef Burrito Recipe
Before my third child arrived, I knew I needed to prepare, and these beef burritos were a priority because they freeze and reheat well, are super kid-friendly, and easy to make.
Although burritos can get a bit complicated with all of the different components that go into them, my goal with this Beef Burrito Recipe is to create something that is both as flavorful as possible and as easy as possible. While there are a few parts to this recipe, I’ve simplified each one as much as possible to make the process quicker and simpler.
Ingredients
| Ingredient | Notes |
|---|---|
| Beef | Lean ground beef with taco seasoning and red enchilada sauce. Swap in ground turkey or shredded beef if you want. |
| Rice | Cilantro-lime rice is great, but plain or microwave rice works in a pinch. |
| Large Flour Tortillas | Warm first so they roll easily. |
| Beans | I use refried beans and sometimes black beans. Use one or both. |
| Cheese | Sharp Cheddar, freshly grated for the best melt. |
How To Make This Beef Burrito Recipe
- Cook Beef: Sauté onions in oil. Add beef, sear, and let brown before stirring.
- Simmer: Mix in seasoning and enchilada sauce. Simmer until thick.
- Make the Rice: Cook cilantro-lime rice as directed, then let stand off heat to fluff.
- Assemble Burritos: Layer rice, beef, beans, and cheese on tortillas. Don’t overfill.
- Roll & Bake: Roll tightly, place on greased sheet, spray with oil, and bake until crisp.
- Serve: Cool slightly, then top with sour cream or salsa.
Storage
Leftovers
Storing and reheating Beef Burrito Recipe leftovers is simple, making them ideal for meal prep and quick meals during the week.
Storing Leftovers:
- To store freshly made burritos, place them in an airtight container and refrigerate for up to five days.
- How to freeze beef burritos, wrap each burrito individually in plastic wrap or parchment paper, then place them in a freezer bag. Freeze for up to three months.
Re-heating Leftovers:
- To reheat a fridge-stored burrito, warm it in a skillet or on a grill pan over medium-low heat until it’s crispy and the cheese melts. For air frying, unwrap the burrito, spray with cooking oil, and cook at 360 degrees F for 6-10 minutes, flipping halfway. For multiple burritos, space them apart and adjust cooking time accordingly.
- To cook a frozen burrito, air fry it wrapped in foil for 18-20 minutes, flipping halfway, or microwave on defrost for 7-9 minutes, then crisp in a skillet if desired. Alternatively, bake in the oven wrapped in foil at 350 degrees F for 35-40 minutes, crisping afterward if preferred.
Please note that microwaves, ovens, and air fryers can vary greatly, so it’s important to watch the burritos carefully and adjust the cooking time as needed.
Beef Burrito Recipe Toppings
There are so many delicious toppings that you can add to these burritos to take them to the next level! If you’re planning on freezing these I recommend leaving the toppings off until you’ve reheated and are ready to eat. Here are some ideas:
- Shredded lettuce: Adds a cool and crispy texture to your burrito.
- Diced tomatoes: Or add a spoonful of salsa or pico de gallo on top for some freshness. Pick a salsa or pico that matches your desired spice level.
- Sliced avocado or guacamole: You can dice up a creamy avocado or add some guacamole.
- Sour cream: Fat-free or light sour cream is also a great option.
- Jalapeños: This adds a nice spice to your burrito if you’re looking to turn up the heat.
- Lime wedges: A squeeze of fresh lime juice adds a bright and zesty flavor.
- Chopped onions: You can also throw on some pickled red onions.
What To Serve With This Beef Burrito Recipe
There are many tasty options to serve alongside this Beef Burrito Recipe. Here are a few ideas:
- Guacamole and chips: Use any leftover guacamole from topping the burritos and serve it with tortilla chips.
- Corn on the cob: Roasted or grilled corn on the cob with a sprinkle of chili powder and lime juice is a delicious and easy side dish. (Or try our Elote recipe!)
- Corn salad: This Roasted Corn Salad with bell peppers or this Mexican Street Corn Salad are two favorites.
- Rice: Try making a side dish of this simple Mexican Rice — it’s so easy and bakes (yes, bakes!) in one dish.
- A quick salad: This Chipotle Chicken Salad is a favorite — just leave off the chicken to make it more of a side dish.
More Delicious Mexican-Inspired Recipes:
Beef Burrito Recipe
This Beef Burrito Recipe combines seasoned ground beef, refried beans, cilantro-lime rice, and Cheddar cheese in a customizable wrap. Easy to make and freezer-friendly, they’re ready in just 30 minutes.
Video
Equipment
- Sheet pan (15" x 10") dark colored
Ingredients
- Cooking spray
- 1 tablespoon olive oil
- 1 large yellow onion finely diced
- 1 pound lean ground beef 93/7
- 1 (1-ounce) packet taco seasoning see note 1
- 3/4 cup mild red enchilada sauce see note 2
- 1 (15-ounce) can black beans optional
- 1 batch cilantro-lime rice or white rice, see note 3
- 8 large (10-inch) flour tortillas
- 1 (16-ounce) can refried beans
- 2 packed cups sharp Cheddar cheese freshly shredded
- Toppings as desired sour cream, avocado, guacamole, pico de gallo, and salsa
Instructions
- Heat olive oil in a large skillet over high heat. Sauté diced onion until golden, about 3 minutes, then push to the pan's edges. Add ground beef to the center, sear until brown, then crumble and cook through, about 3–5 minutes. Drain excess grease if necessary.
- Reduce heat to medium, add taco seasoning, and stir until the beef is cooked and fragrant, about 1–3 minutes. Add enchilada sauce and simmer until thickened. Remove from heat, stir in drained and rinsed black beans if using, and let cool slightly. Preheat oven to 375°F.
- Prepare rice, see note 3 to make my favorite cilantro-lime rice.
- To assemble burritos, lay out tortillas and toppings. Evenly distribute among the tortillas, then roll them up tightly.
- Spray the burritos with cooking spray and rub it in. Coat a large, dark-colored sheet pan with spray and space the burritos apart on it. Bake at 375°F for 8 minutes, flip, and bake another 5 minutes until crisped. Let cool for 5 minutes before serving with your favorite toppings and dips. Optionally, crisp in a pan instead.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: To make homemade taco seasoning, mix 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and 1/2 teaspoon each of onion powder, garlic powder, dried oregano, salt, and pepper. Use as a substitute for packaged seasoning.
Note 2: Enchilada sauce flavors and heat vary by brand. I recommend Old El Paso® mild red enchilada sauce. If unavailable, taste the sauce first to ensure it’s not too spicy and suits your preference. You can also try my favorite homemade Enchilada Sauce.
Note 3: Prepare 1 cup white rice as per package directions or make cilantro-lime rice. In a pot, mix 1 cup long-grain or basmati rice with 1-1/2 cups water and 1/2 teaspoon salt. Heat until boiling, then cover, reduce heat to low, and simmer for 12–14 minutes or until tender. Off heat, stir in 1 tbsp butter, cover, and let stand for 10 minutes. Fluff with a fork, then add 2 tablespoons lime juice, 1 teaspoon lime zest, and 1/2 cup cilantro. Season to taste.
Storage: To store fresh burritos, keep them in an airtight container in the fridge for up to 5 days. For freezing, wrap each burrito in plastic wrap or parchment, place in a freezer bag, label, and freeze for up to 3 months.
- Reheating leftovers:
- To reheat a burrito from the fridge, cook in a pan or on a grill pan over medium-low heat until crispy and the cheese melts. In an air fryer, unwrap, spray with cooking oil, and cook at 360°F for 6–10 minutes, flipping halfway. If reheating multiple burritos, space them out and increase the cooking time as needed.
- To reheat a frozen burrito, wrap it in foil and air fry for 18–20 minutes at 360°F, flipping halfway. Alternatively, microwave on defrost for 7–9 minutes, then crisp in a skillet if desired. For oven reheating, bake wrapped in foil at 350°F for 35–40 minutes, and optionally crisp in a pan afterward.
- Please note that microwaves, ovens, and air fryers can vary greatly, so it’s important to watch the burritos carefully and adjust the cooking time as needed.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 49g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 1128mg | Potassium: 384mg | Fiber: 8g | Sugar: 5g | Vitamin A: 694IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
My Granddaughter loved these
I’m so thrilled to hear this! Thanks Carol!
Delicious!
Thanks!
These were really good! If making to eat right away, I recommend putting other toppings on before eating, for better balance.
Family enjoyed; ate the left-overs the next night!
Love that! So thrilled your family enjoyed these! Thanks Gillian! 🙂
These were good! I omitted the cheese since we are going dairy free, and doubled the recipe to make nachos, etc for lunches. I had just enough cilantro lime rice left over from earlier in the week, but not enough for everyone to have a side serving, so it worked out well. Served with guacamole and dairy free plain yogurt
I am so thrilled to hear this! Thanks so much Candace! 🙂