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.
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.
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.