Ground Beef Burritos

5 from 48 votes

Stuff your Ground Beef Burritos with meat, beans, and rice and roll tight in a flour tortilla. To get them to hold together pan sear and serve with all the things!

Course Entree, Sandwich

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 414kcal

Author Yumna Jawad

Equipment

Anodized Nonstick Cookware

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 small onion chopped
½ teaspoon salt
½ teaspoon black pepper
½ cup water
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoon Mexican oregano
1 teaspoon garlic powder
1 teaspoon cumin

For assembly

Cooking spray
6 large flour tortillas
1 ½ cups shredded Mexican cheese blend
1 ½ cups cooked rice
1 (15-ounce) can black beans rinsed and drained

Instructions

In a large skillet over medium-high heat, heat the olive oil, then add ground beef and onion, season with salt and pepper and cook and crumble until completely browned.
Add the water, tomato paste, chili powder, oregano, garlic powder, and cumin. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes.
Lay one tortilla on a flat surface. Layer with ¼ cup of cheese, ¼ cup of rice, ½ cup of the ground beef mixture and ¼ cup of black beans.
Starting at that end, roll the tortilla up, folding in the sides. Set aside.
Wipe down the skillet used to cook the taco stuffing and spray with cooking spray. Place the burrito on the skillet with the seam side down. Gently turn the burrito to the other side after 2 minutes and continue to turn until it is golden and crispy on all sides.
Repeat with the remaining tortillas. Serve warm with guacamole, salsa and sour cream, if desired.

Video

Notes

Nutrition label is for one burrito, including all assembly ingredients (tortilla, rice, cheese, and black beans)

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Freezing Instructions: You can freeze the taco meat on its own for up to 3 months. You can also wrap the taco burrito in aluminum foil, then place in a freezer-safe bag and freeze for up to 3 months. To re-heat, thaw in the fridge overnight and toast in a 350°F oven until heated through.

Substitutes: For best results, follow the recipe as is. However here are some guidelines for this recipe.

Feel free to adjust the spices to your preferences.
Feel free to adjust the toppings for the burrito to your preferences.

Original beef taco burrito recipe

Taco stuffing
1 tablespoon olive oil
1 pound lean ground beef
Salt and pepper to taste
1/2 cup prepared salsa
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Burritos Assembly
Cooking spray
6 flour tortillas
Shredded Mexican cheese blend
Brown rice
Cabbage
Diced tomatoes
Red onions
Instructions
Taco stuffing
In a large skillet, heat the olive oil, then add ground beef, season with salt and pepper and cook and crumble until completely browned. Drain any grease.
Add salsa, chili powder, garlic powder, and cumin and stir to combine until fragrant. Transfer the taco stuffing to a dish.
Burritos Assembly
Lay one tortilla on a flat surface, then layer with cheese, then brown rice, taco stuffing, cabbage, tomatoes and red onions. Add on more layer of shredded cheese on top.
Starting at that end, roll the tortilla up, folding in the sides.
Use the same large skillet used to cook the taco stuffing and spray with cooking spray. Place the burrito on the skillet with the seam side down. Gently turn the burrito to the other side after 2 minutes and continue to turn until it is golden and crispy on all sides.
Repeat with the remaining tortillas. Serve warm with guacamole, salsa and sour cream, if desired.

Nutrition