Learn how to make this ground beef burrito recipe. A full of flavors burrito with a touch of spice that everyone will ask for more. This is a simple, easy-to-make, and super tasty Mexican recipe.
Skip Taco Bell and make this delicious beef burrito at home! The preparation can be done ahead of time, and the results are delicious. Burritos, especially those made with freezer-friendly ingredients, are the perfect make-ahead meal.
Table of Contents
GROUND BEEF BURRITO RECIPE INGREDIENTS
The main ingredient in this burrito recipe is highly seasoned ground beef. It’s juicy, giving the meat burrito “moisture” as well as the flavor that mixes with the other ingredients when you roll it up.
There is an infinitive possibility of what you can add to a burrito. It always goes to your taste and liking. I added white rice, corn, black beef, lettuce, tomato, onion, cheese, guacamole, hot sauce, and of course tortilla to roll the burrito in.
HOW TO MAKE GROUND BEEF BURRITOS
It’s super easy to make these burritos. First, you need to cook the meat with the spicy and then layer a tortilla with the topping. Roll it up, and you have a delicious and flavorful burrito.
HOW TO ASSEMBLE A BURRITO
- Place a tortilla on top of aluminum foil. Add a layer of rice, beans, meat, sauce, cheese, guacamole, and salad.
- Fold the two ends that are on your right and left side, then roll the burrito tightly, making sure none of the fillings escape.
- Then tightly wrap the beef burritos in aluminum foil.
HOW TO STORE BURRITOS
Store the foil wrap burritos in an airtight container in the refrigerator for 4-5 days, or freeze them for up to 3 months. To avoid freezer burn, wrap burritos tightly! I like to wrap them in aluminum foil as it holds them together and then in plastic food wrap (to ensure tightness). And then, still place them in a resealable freezer bag or an airtight container.
If you decide to freeze the burritos, skip any watery fillings like tomato, cucumber, salsa, lettuce, guacamole, or avocado, as these ingredients will result in a soggy tortilla once frozen. And before assembling the burritos, let the meat or any hot ingredients cool for 10 minutes. Otherwise, they will steam the burritos, leaving the tortilla also soggy.
To reheat:
Thaw it in the fridge, then reheat in:
- Oven at 180C/350F for 30 minutes or until the outside is slightly crisp. (Remove plastic wrap and keep the aluminum foil on.)
- Microwave for 2 minutes. Crisp the burritos on the stove in a skillet over medium heat. (Remove all the plastic wrap and aluminum foil.)
- Heat it in a skillet over medium heat for 15 minutes. Keep turning the burritos to heat all sides (Remove plastic wrap and keep the aluminum foil on).
BURRITO RECIPE TIPS
- Use large tortillas, and don’t overfill your burritos. I use tortillas around 10 in/26 cm in size. You can use store-bought tortillas or make your own at home. If you prefer a smaller burrito, you can adjust the amount of topping you use.
- To reduce carbs in burritos, leave out the rice and add vegetables such as zucchini, carrots, celery, and/or peppers. Add the extra veggie just after sautéing onion, then add the meat and proceed with the recipe (it might be necessary to increase seasoning and water).
- Switch things up and skip the tortilla and serve this burrito as a burrito bowl. A burrito bowl is just another option to eat the burritos as a lighter option.
MEXICAN BURRITO SUBSTITUTIONS
This ground beef burrito recipe is just a guide. You can choose your favorite ingredients and use them! For example:
Meat: Substitute for ground turkey or ground chicken if that’s your preference.
Rice: Use brown rice, black rice, or quinoa, or omit rice altogether.
Beans: Replace black beans with white, red, pinto beans, or chickpeas.
Tortillas: Use gluten-free tortillas, like corn or cassava flour tortillas. In addition, you can also opt for kale leaves instead or use nothing to wrap it, just put it in a bowl and make a Naked Burrito.
Ground Beef Burrito
Ingredients
Burrito Seasoning:
- 1 tsp EACH: Onion Powder, Dried Oregano, Salt
- 2 tsp EACH: dried cumin powder, hot or smoked paprika
- ¼ tsp black pepper
- ¼ tsp cayenne pepper, or to taste (optional)
Meat:
- ½ tbsp olive oil
- 2 cloves of garlic
- ½ onion, chopped
- 500g/1.1 lb ground meat, (I used lean meat)
- 2 tbsp of tomato paste
- 3 tbsp of water
Burrito:
- 8 soft tortillas, (large – 10in/26cm)
- 3 cups cooked rice, warm but not too hot
- 1 cup sweet corn, canned, drained (optional)
- 1 cup black beans, cooked
- 3 cups thinly sliced lettuce or cabbage, use cabbage if freezing burrito
- 3 tomatoes, deseeded, chopped (do not use if freezing burrito)
- ½ red onion, chopped or slice
- coriander, chopped (optional)
- 1½ cups cheese, grated (choose a type that melts easily) (optional)
- 1 cup guacamole, (optional)
Instructions
- Heat the oil in a skillet over high heat, then add garlic and onion, and sauté for 2 minutes or until the onion is lightly browned.
- Add the meat and cook, breaking it up as you go, until browned.
- Add the burrito seasoning and cook for 1 minute. Then add the tomato paste and water, and cook for 3 minutes or until the water has evaporated. (The meat should still be juicy, don’t dry too much.)
- Warm the tortillas before rolling. (Skip this step if you are freezing burritos)
- Place a tortilla on top of aluminum foil. Add ¼ cup of rice just below the center. Top with ⅓ cup of meat. Add 2 tablespoons of black beans, corn, lettuce, tomato, guacamole, a pinch of red onion, cilantro, and cheese.
- Fold the two ends that are on your right and left sides, then roll the burrito up tightly, making sure none of the fillings escape. Then tightly wrap the burrito in aluminum foil.
- Serve as it is or heat as per notes below.
Notes
Cook the burrito with the aluminum foil in a skillet over medium-high heat for a few minutes on each side to crisp slightly and warm the outside. If you want to melt the cheese, cook over medium-low heat for over 10 minutes.
