It’s perfect for meal prep or freezer-friendly meals.
It’s a family-friendly dish that everyone can build their own way.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef salt black pepper olive oil onion, diced garlic, minced chili powder ground cumin paprika cooked rice black beans or pinto beans, drained and rinsed shredded cheddar or Mexican blend cheese large flour tortillas salsa sour cream fresh cilantro
Directions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3–4 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat if needed.
Season the beef with salt, black pepper, chili powder, cumin, and paprika. Stir well to combine.
Add the drained beans and cook for 2–3 minutes until heated through.
Warm the tortillas in a dry skillet or microwave until pliable.
To assemble, spoon a portion of rice onto the center of each tortilla. Top with the seasoned beef mixture and shredded cheese.
Add salsa, sour cream, and fresh cilantro as desired.
Fold in the sides of the tortilla, then roll tightly from the bottom up to form a burrito.
For a lightly crisp exterior, place the assembled burritos seam-side down in a skillet and cook for 1–2 minutes per side until golden.
Servings and timing
Servings: 4 large burritos
Prep time: 15 minutes Cook time: 20 minutes Total time: About 35 minutes
Variations
Add sautéed bell peppers for extra flavor and texture.
Use ground turkey instead of beef for a lighter option.
Incorporate corn or diced tomatoes into the filling.
Add sliced avocado or guacamole for creaminess.
Make it spicy by adding jalapeños or hot sauce.
Storage/Reheating
Wrap leftover burritos tightly in foil or plastic wrap and refrigerate for up to 3 days.
To reheat, warm in a 350°F (175°C) oven for 15–20 minutes or microwave in short intervals until heated through.
Burritos freeze well for up to 2 months. Wrap individually and store in freezer-safe bags. Reheat from frozen in the oven or microwave.
FAQs
Can I make burritos ahead of time?
Yes, assemble them in advance and refrigerate or freeze until ready to heat.
How do I keep burritos from falling apart?
Avoid overfilling and roll them tightly, folding in the sides before rolling.
Can I use corn tortillas?
Flour tortillas are more flexible for burritos, but corn tortillas can be used for smaller wraps.
What rice works best?
Plain white rice, brown rice, or seasoned Mexican-style rice all work well.
How do I make them healthier?
Use lean ground beef, brown rice, and add extra vegetables.
Can I make them without beans?
Yes, you can omit the beans or replace them with extra rice or vegetables.
Why is my tortilla tearing?
Make sure it’s warmed before assembling to increase flexibility.
Can I grill the burritos?
Yes, grilling adds a delicious smoky flavor and crisp texture.
What toppings go well with burritos?
Shredded lettuce, diced tomatoes, guacamole, jalapeños, and extra cheese are great options.
Are burritos good for meal prep?
Absolutely. They store and reheat well, making them ideal for preparing ahead.
Conclusion
Ground Beef Burritos are a flavorful, filling meal that’s easy to customize and perfect for any occasion. With seasoned beef, hearty rice, and fresh toppings wrapped in a soft tortilla, this recipe delivers comfort and convenience in every bite. Whether served fresh or reheated later, these burritos are always a crowd-pleaser.
Ground Beef Burrito is a hearty, flavor-packed meal filled with seasoned ground beef, fluffy rice, beans, melted cheese, and fresh toppings all wrapped in a warm flour tortilla. This easy Ground Beef Burrito recipe is perfect for busy weeknights, meal prep, or family dinners that everyone can customize to their taste.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 large burritos
Category:Main Course
Method:Stovetop
Cuisine:Mexican-Inspired
Ingredients
1 pound ground beef
Salt and black pepper, to taste
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
2 cups cooked rice
1 cup black beans or pinto beans, drained and rinsed
1 cup shredded cheddar or Mexican blend cheese
4 large flour tortillas
1/2 cup salsa
1/2 cup sour cream
Fresh cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add ground beef and cook, breaking apart, until browned and fully cooked. Drain excess fat if needed.
Season with salt, pepper, chili powder, cumin, and paprika. Stir to combine.
Add beans and cook for 2–3 minutes until heated through.
Warm tortillas in a dry skillet or microwave until soft and pliable.
To assemble, place rice in the center of each tortilla. Top with beef mixture and shredded cheese.
Add salsa, sour cream, and cilantro as desired.
Fold in the sides, then roll tightly from the bottom up.
For a crispy exterior, cook burritos seam-side down in a skillet for 1–2 minutes per side until golden.
Notes
Warm tortillas before assembling to prevent tearing.Avoid overfilling for easier rolling.Use lean ground beef to reduce excess grease.Let assembled burritos rest seam-side down to help them stay closed.
