Beef Burrito Recipe

5 from 4 votes

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.

Prep Time45

Cook Time15

Total Time1

Course: Dinner

Cuisine: Mexican

Keyword: Beef Burrito Recipe

Servings: burritos

Author: Chelsea Lords

Cost: $10.53

Equipment

Sheet pan (15" x 10") dark colored
Large skillet

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

US - Metric

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

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