This Beef Burrito Recipe combines seasoned ground beef, cilantro-lime rice, refried beans, and Cheddar cheese in customizable, delicious wraps. Easy to make, they’re ready in 30 minutes and freezer-friendly for quick, convenient meals.
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.
There is still some prep time involved in assembling and preparing these burritos, but the end result is definitely worth it. Not only do you get to enjoy a delicious meal, but you also have the convenience of having a whole stack of burritos ready to eat throughout the week or freeze and enjoy later.
Ingredients
- Beef: Lean ground beef is seasoned with taco seasoning and simmered in red enchilada sauce. For a twist, you can substitute with ground turkey (or, try the beef chuck roast from our Shredded Beef Enchiladas recipe).
- Rice: I love making some Cilantro-lime rice but if you’re short on time, you can use microwaveable or plain cooked rice as a quick alternative.
- Tortillas: Large flour tortillas wrap all the ingredients together. Warm them slightly before assembling to make rolling easier.
- Beans: I use refried beans and optional black beans in these beef burritos, feel free to do just one or the other. Ensure the beans are well-rinsed to avoid excess salt.
- Cheese: Freshly grated sharp Cheddar cheese melts into the warm filling. I recommend grating your own cheese for the best melt, pre shredded cheese doesn’t melt as well.
- Toppings/Dips: My favorite toppings are sour cream, guacamole, and salsa. The best thing about these burritos is that you can make them your way. If you’re serving a group, put the toppings on the side so everyone can choose what they like.
Quick Tip
If you prefer to make your own seasoning mix or sauce for this beef burrito recipe, we’ve got you covered! Try our go-to taco seasoning recipe or our homemade enchilada sauce.
How To Make Beef Burritos
- Cook the Beef: In a skillet, sauté onions in olive oil until golden, then add and sear the ground beef. Let the beef brown well before stirring for extra flavor.
- Season and Simmer: Stir in taco seasoning and enchilada sauce, simmering until thickened. Scrape the pan with the sauce to lift flavorful bits into the mixture.
- Prepare the Rice: Cook the cilantro-lime rice as directed. Let the rice stand off the heat after cooking for fluffier texture.
- Assemble the Burritos: Spread rice, beef, refried beans, and cheese evenly on each tortilla. Make sure not to overfill each tortilla to make sure it’s easy to roll.
- Roll and Bake: Roll the burritos tightly, place on a greased sheet, and bake until crisp. Apply a light oil spray before baking for a crispier shell.
- Serve: Allow beef burrito recipe to cool slightly and serve with toppings like sour cream or salsa.
Storage
Storing and Reheating 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: Adds a bit of crunch. You can also throw on some pickled red onions, follow the recipe in this BBQ Chicken Sweet Potatoes recipe.
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.
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.
Video
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.
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! 🙂