Homemade Beef Burrito

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This homemade beef burrito recipe is your ticket to a delicious and satisfying meal that’s easy to make and packed with bold Tex-Mex flavors. Whether you’re feeding a hungry family or meal prepping for the week, these beef burritos are the perfect go-to recipe that never disappoints.

Homemade Beef Burrito

Forget bland and boring wraps—these burritos are filled with seasoned ground beef, tender rice, creamy beans, gooey cheese, and all your favorite toppings.

Best of all, they’re fully customizable and freezer-friendly too!

Every time I smell cumin and chili powder wafting through the kitchen, I’m instantly transported back to my college apartment.

We used to host “burrito nights” every Friday. It became a tradition among my roommates and friends.

Everyone would bring an ingredient—from salsa and guac to hot sauce and sour cream—and we’d roll up our own creations.

Some went overboard with jalapeños, others kept it simple. But we all agreed on one thing: the beef had to be just right.

I remember learning how to brown the beef perfectly, letting the spices bloom just enough to build that deep, rich flavor.

That’s when I realized how a homemade burrito could taste better than anything from a takeout joint.

It’s a nostalgic recipe, but it has grown with me. Now I meal prep them, freeze them, and still make them for guests.

And today, I’m sharing the best version of this comfort classic—ready to spice up your kitchen, too.

Why You’ll Love This

1. Bold, Mouthwatering Flavor
This beef burrito recipe is loaded with bold spices like cumin, chili powder, paprika, and garlic—giving the beef an authentic Tex-Mex punch. The flavors come together beautifully with each bite offering warmth, smokiness, and savory satisfaction. Whether you smother it in salsa or enjoy it as-is, every element complements the others for a full-flavored experience.

2. Quick and Weeknight-Friendly
You can have these burritos on the table in under 40 minutes. Most of the ingredients are pantry staples, and the prep is minimal. It’s perfect for busy weeknights, lazy weekends, or anytime you need something tasty with minimal fuss.

3. Freezer- and Meal-Prep Friendly
Double the batch and freeze some for later—these burritos hold up beautifully in the freezer. Just wrap them in foil or plastic, store in a zip-top bag, and reheat in the microwave or oven whenever a craving hits. Perfect for meal prep or stocking up for busy days.

4. Customizable and Family-Approved
You can swap in chicken, turkey, or make them vegetarian with black beans and veggies. Add heat with jalapeños, cool things down with sour cream, or load up on cheese. It’s one of those meals everyone can tailor to their liking—and it’s guaranteed to be a hit at the table.

Homemade Beef Burrito

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Cuisine Type: Tex-Mex, American
  • Servings: 6 burritos
  • Estimated Cost: $12–$15 (varies by region)

Equipment Needed

  • Large skillet
  • Medium saucepan (for rice or beans)
  • Cutting board & knife
  • Spatula or wooden spoon
  • Measuring spoons
  • Grater (optional, for cheese)
  • Foil or parchment paper (for wrapping or freezing)

Ingredients

  • 1 lb (450g) ground beef (80/20 preferred)
  • 1 tablespoon olive oil (if needed for leaner beef)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 (15 oz) can black or pinto beans, drained and rinsed
  • 1 cup cooked rice (white, brown, or cilantro-lime)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • ½ cup salsa or pico de gallo
  • ½ cup sour cream or Greek yogurt
  • 6 large flour tortillas (burrito-sized)
  • Optional add-ins: sliced avocado, jalapeños, chopped lettuce, hot sauce, lime wedges

Step-by-Step Instructions

Step 1: Prepare the Beef Filling
In a large skillet over medium heat, add the ground beef and cook until browned and no longer pink, about 6–8 minutes. If using lean beef, add olive oil at the start to prevent sticking. Drain excess fat, if necessary.

Step 2: Add Aromatics and Spices
Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for another 1–2 minutes to let the spices bloom and coat the meat evenly.

Step 3: Add Beans and Simmer
Stir in the rinsed beans and a splash of water or salsa (about ¼ cup). Simmer for 5–7 minutes, allowing the mixture to thicken slightly and flavors to meld. Remove from heat and let it cool slightly before assembling.

Step 4: Warm the Tortillas
While the beef mixture cools, warm tortillas in a dry skillet or microwave to make them pliable. This prevents tearing during assembly and gives a nice texture when you bite in.

Step 5: Assemble the Burritos
Lay each tortilla flat and layer with rice, beef and bean mixture, shredded cheese, salsa, and sour cream. Don’t overfill—aim for about ¾ cup filling per tortilla. Add any optional toppings you like.

Step 6: Roll and Serve (or Freeze)
Fold in the sides of the tortilla, then roll tightly from the bottom up. Serve warm as-is, or sear the burritos in a hot skillet for 1–2 minutes per side to get a crispy golden exterior. Alternatively, wrap each burrito in foil and freeze for future meals.

Nutrition Facts (per burrito, approximate)

  • Calories: 480
  • Protein: 26g
  • Carbohydrates: 39g
  • Fiber: 5g
  • Fat: 23g
  • Sodium: 720mg
  • Vitamin A: 15% DV
  • Vitamin C: 10% DV
  • Iron: 20% DV
  • Calcium: 18% DV

Tips for Success

Use High-Quality Tortillas
A good burrito starts with the right tortilla. Look for soft, burrito-sized flour tortillas that are fresh and pliable. Warm them before rolling to prevent cracking.

Don’t Overfill
It’s tempting to stuff burritos with lots of filling, but too much can lead to tearing and messy eating. Keep it moderate to ensure easy rolling and a perfect bite every time.

Toast for Crunch
After rolling, place your burritos in a hot, dry skillet and toast each side for extra texture. It adds a satisfying crunch and helps seal the burrito shut.

Customize to Your Diet
This recipe is versatile—make it dairy-free, gluten-free, or vegetarian with easy swaps. Use dairy-free cheese and yogurt, corn tortillas, or swap beef for seasoned tofu or sweet potato.

Common Questions

Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works great in this recipe. You may want to add a little more olive oil and increase seasoning for flavor.

Can I make these burritos vegetarian?
Yes. Just omit the beef and add extra beans, sautéed bell peppers, corn, or even crumbled tofu. A sprinkle of smoked paprika and cumin can still give it a delicious savory taste.

How do I store leftovers?
Wrap leftovers tightly in foil or plastic wrap. Store in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the microwave or oven.

How can I keep burritos from getting soggy?
Let the beef filling cool slightly before assembling and avoid adding too much salsa or sour cream inside. If freezing, wrap tightly in foil and store in an airtight container or bag.

Variations & Substitutions

  • Low-Carb Burrito: Use low-carb tortillas or make a burrito bowl with lettuce instead.
  • Spicy Burrito: Add chipotle peppers in adobo to the beef or top with jalapeños and hot sauce.
  • Cheesy Beef Burrito: Mix shredded cheese into the beef mixture for gooey goodness in every bite.
  • Breakfast Burrito: Swap beef for scrambled eggs and breakfast sausage for a morning-friendly version.

Serving & Pairing Suggestions

Serve your beef burritos with sides like tortilla chips and guacamole, Mexican street corn, or a fresh cucumber-tomato salad.
Pair with a refreshing limeade, iced tea, or a chilled Mexican lager for the perfect mealtime vibe.
Top with extra salsa, a squeeze of lime, or a dollop of sour cream for maximum flavor.
Turn them into a burrito bake by smothering with enchilada sauce and baking until bubbly.

Homemade Beef Burrito

This homemade beef burrito recipe is your ticket to a delicious and satisfying meal that’s easy to make and packed with bold Tex-Mex flavors. Whether you’re feeding a hungry family or meal prepping for the week, these beef burritos are the perfect go-to recipe that never disappoints.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 burritos
Calories 480kcal
Cost $12–$15

Ingredients

  • 1 lb (450g) ground beef (80/20 preferred)
  • 1 tablespoon olive oil if needed for leaner beef
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 (15 oz) can black or pinto beans, drained and rinsed
  • 1 cup cooked rice white, brown, or cilantro-lime
  • 1 cup shredded cheddar or Monterey Jack cheese
  • ½ cup salsa or pico de gallo
  • ½ cup sour cream or Greek yogurt
  • 6 large flour tortillas burrito-sized
  • Optional add-ins: sliced avocado jalapeños, chopped lettuce, hot sauce, lime wedges

Instructions

  • In a large skillet over medium heat, add the ground beef and cook until browned and no longer pink, about 6–8 minutes. If using lean beef, add olive oil at the start to prevent sticking. Drain excess fat, if necessary.
  • Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for another 1–2 minutes to let the spices bloom and coat the meat evenly.
  • Stir in the rinsed beans and a splash of water or salsa (about ¼ cup). Simmer for 5–7 minutes, allowing the mixture to thicken slightly and flavors to meld. Remove from heat and let it cool slightly before assembling.
  • While the beef mixture cools, warm tortillas in a dry skillet or microwave to make them pliable. This prevents tearing during assembly and gives a nice texture when you bite in.
  • Lay each tortilla flat and layer with rice, beef and bean mixture, shredded cheese, salsa, and sour cream. Don’t overfill—aim for about ¾ cup filling per tortilla. Add any optional toppings you like.
  • Fold in the sides of the tortilla, then roll tightly from the bottom up. Serve warm as-is, or sear the burritos in a hot skillet for 1–2 minutes per side to get a crispy golden exterior. Alternatively, wrap each burrito in foil and freeze for future meals.

Notes

Use High-Quality Tortillas
A good burrito starts with the right tortilla. Look for soft, burrito-sized flour tortillas that are fresh and pliable. Warm them before rolling to prevent cracking.
Don’t Overfill
It’s tempting to stuff burritos with lots of filling, but too much can lead to tearing and messy eating. Keep it moderate to ensure easy rolling and a perfect bite every time.
Toast for Crunch
After rolling, place your burritos in a hot, dry skillet and toast each side for extra texture. It adds a satisfying crunch and helps seal the burrito shut.
Customize to Your Diet
This recipe is versatile—make it dairy-free, gluten-free, or vegetarian with easy swaps. Use dairy-free cheese and yogurt, corn tortillas, or swap beef for seasoned tofu or sweet potato.

There’s something undeniably comforting about biting into a warm, flavorful beef burrito wrapped in a soft tortilla and packed with your favorite fillings.

Whether you’re making them for dinner tonight, prepping for the week ahead, or serving up a Tex-Mex feast for friends, this recipe delivers every time.

So grab your skillet, roll up your sleeves, and enjoy the simple joy of a homemade burrito—no drive-thru required.

Happy cooking and even happier eating!

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