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Ground Beef Burritos Recipe

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4.3 from 42 reviews

These Ground Beef Burritos are a flavorful and satisfying meal perfect for any day of the week. Featuring seasoned ground beef, black beans, rice, and Mexican-style cheese wrapped in warm flour tortillas, they can be served immediately or baked to melt the cheese and blend the flavors. Easy to prepare and customizable, these burritos are excellent for meal prepping and freezing for later enjoyment.

Ingredients

Meat Mixture

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 2 teaspoons taco seasoning
  • ½ teaspoon Kosher salt (or to taste)
  • 2 tablespoons tomato paste
  • ⅓ cup water

Filling and Assembly

  • 2 cups cooked rice
  • 2 cups canned or cooked black beans
  • 1 cup Pico de Gallo salsa
  • 1 ½ cups Mexican-style shredded cheese
  • ½ cup sour cream (or Mexican crema)
  • 6 large (10 or 12-inch) flour tortillas

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent, about 3 to 4 minutes.
  2. Cook Ground Beef: Add the ground beef to the skillet and cook, breaking it into small pieces with a wooden spoon, until it is browned and cooked through. Drain any excess grease if needed to reduce fat.
  3. Season the Beef: Stir in the taco seasoning, Kosher salt, tomato paste, and water. Mix well and lower the heat to medium-low. Let it simmer for 5 to 8 minutes until most of the liquid is absorbed, allowing the flavors to meld. Remove from heat and let cool slightly.
  4. Prepare Tortillas and Extras: Warm the flour tortillas either in the microwave or over the stovetop before assembling. If using pre-cooked rice and canned beans, season them with a bit of salt for better flavor.
  5. Assemble Burritos: On each tortilla, place about ¼ cup of rice in the center (or ⅓ cup for a 12-inch tortilla), followed by ¼ cup of black beans and ¼ cup of the seasoned beef mixture. Add spoonfuls of Pico de Gallo salsa, sprinkle with shredded cheese, and finish with small dollops of sour cream.
  6. Roll Burritos: Fold the top edge of the tortilla down over the filling, gently pull the filling back toward you, then fold in the sides. Roll tightly from the top down to form a neat cylindrical burrito, careful not to tear the tortilla.
  7. Serve or Bake: Wrap each burrito in foil and serve immediately. Alternatively, place wrapped burritos in a preheated oven at 350ºF for 25 to 30 minutes until warmed through and the cheese melts. You can also freeze wrapped burritos for up to 3 months for convenient future meals.

Notes

  • For meal prep, assemble the burritos and freeze them wrapped in foil. Reheat in the oven wrapped at 350ºF for 30–35 minutes straight from frozen.
  • You can substitute Mexican crema with sour cream or Greek yogurt for a tangier flavor.
  • Taco seasoning can be homemade or store-bought; adjust the amount to taste.
  • If you prefer a spicier burrito, add some sliced jalapeños or hot sauce when assembling.
  • Use corn tortillas for a gluten-free option, though handling them might be trickier for rolling.

Find it online: https://justsosavory.com/ground-beef-burritos-recipe/