Beef burritos: just the name conjures up images of warm, satisfying comfort food, doesn’t it? Imagine sinking your teeth into a soft, pillowy tortilla overflowing with savory, seasoned ground beef, melted cheese, and all your favorite toppings. It’s a culinary hug in every bite, and I’m thrilled to share my foolproof recipe with you!
The burrito, a staple of Tex-Mex cuisine, has a fascinating history. While its exact origins are debated, many believe it evolved from the need to transport food easily in northern Mexico. The word “burrito” itself means “little donkey,” perhaps referencing the rolled shape resembling the bedrolls donkeys carried. Over time, it migrated north, becoming a beloved and endlessly customizable dish in the United States.
What’s not to love about beef burritos? They’re incredibly versatile perfect for a quick weeknight dinner, a satisfying lunch, or even a crowd-pleasing party snack. The combination of tender, flavorful beef, creamy cheese, and crisp vegetables creates a symphony of textures and tastes that’s simply irresistible. Plus, they’re endlessly adaptable to your personal preferences. Whether you like them mild or spicy, loaded with guacamole or sour cream, the possibilities are truly endless. So, let’s get cooking and create some delicious beef burritos together!
Ingredients:
- For the Beef Filling:
- 2 lbs ground beef (80/20 blend recommended for flavor)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 packet (1.25 ounces) taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Burrito Assembly:
- 10-12 large flour tortillas (10-12 inch diameter)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup guacamole (store-bought or homemade)
- 1 cup salsa (store-bought or homemade)
- Optional toppings: chopped cilantro, diced tomatoes, shredded lettuce, pickled jalapeños
Preparing the Beef Filling:
- Brown the Ground Beef: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease. Make sure to really crumble the beef well so you don’t have large chunks in your burrito.
- Sauté the Vegetables: Add the chopped onion, garlic, and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want the onions to be translucent and the peppers to be tender-crisp.
- Add the Tomatoes and Beans: Stir in the tomato sauce, diced tomatoes (with their juice), kidney beans, and black beans. Bring the mixture to a simmer.
- Season the Beef: Add the taco seasoning, chili powder, cumin, and smoked paprika to the skillet. Stir well to combine. Season with salt and pepper to taste. Remember that taco seasoning often contains salt, so taste before adding more.
- Simmer the Filling: Reduce the heat to low, cover the skillet, and let the beef filling simmer for at least 15-20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken. The longer it simmers, the more flavorful it will be!
- Adjust Consistency (if needed): If the filling seems too thick, add a splash of water or beef broth to thin it out. If it seems too thin, continue simmering uncovered for a few more minutes to allow some of the liquid to evaporate.
Warming the Tortillas:
Warming the tortillas is crucial for making them pliable and preventing them from cracking when you roll the burritos. There are several ways to warm them:
- Microwave Method: Stack the tortillas and wrap them in a damp paper towel. Microwave on high for 30-60 seconds, or until they are warm and pliable. Be careful not to overheat them, or they will become tough.
- Skillet Method: Heat a dry skillet or griddle over medium heat. Place one tortilla at a time in the skillet and cook for about 15-20 seconds per side, or until it is warm and slightly softened.
- Oven Method: Wrap the tortillas in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until they are warm.
I personally prefer the skillet method because it gives the tortillas a slightly toasted flavor.
Assembling the Burritos:
- Lay out a Tortilla: Place a warmed tortilla on a clean, flat surface.
- Add the Beef Filling: Spoon about 1/2 to 3/4 cup of the beef filling onto the center of the tortilla. Be careful not to overfill it, or the burrito will be difficult to roll and may burst open.
- Add the Cheese: Sprinkle a generous amount of shredded cheddar and Monterey Jack cheese over the beef filling. I like to use a combination of cheeses for a more complex flavor, but you can use your favorite cheese or whatever you have on hand.
- Add Toppings (Optional): If desired, add a dollop of sour cream, a spoonful of guacamole, and a spoonful of salsa over the cheese. You can also add other toppings like chopped cilantro, diced tomatoes, or shredded lettuce.
- Fold the Sides: Fold the sides of the tortilla inward, covering the edges of the filling.
- Roll the Burrito: Starting from the bottom edge closest to you, tightly roll the burrito up and over the filling, tucking in the sides as you go. Continue rolling until the burrito is completely sealed.
- Repeat: Repeat steps 1-6 with the remaining tortillas and filling.
Optional: Sealing and Toasting the Burritos:
This step is optional, but it helps to seal the burritos and gives them a nice, crispy exterior.
- Skillet Toasting: Heat a dry skillet or griddle over medium heat. Place the rolled burritos seam-side down in the skillet and cook for 2-3 minutes per side, or until they are golden brown and crispy. This helps to seal the seam and prevent the burritos from unraveling.
- Oven Toasting: Preheat your oven’s broiler. Place the burritos on a baking sheet and broil for 1-2 minutes per side, or until they are golden brown and crispy. Watch them carefully, as they can burn quickly under the broiler.
Serving the Burritos:
Serve the burritos immediately while they are warm and the cheese is melted. You can serve them whole or cut them in half.
Serving Suggestions:
- Serve with extra sour cream, guacamole, and salsa on the side for dipping.
- Garnish with chopped cilantro, diced tomatoes, or shredded lettuce.
- Serve with a side of Mexican rice and refried beans for a complete meal.
- For a spicier kick, serve with pickled jalapeños or hot sauce.
Make-Ahead Instructions:
You can prepare the beef filling ahead of time and store it in the refrigerator for up to 3 days. Reheat the filling before assembling the burritos.
You can also assemble the burritos ahead of time and store them in the refrigerator for up to 24 hours. Wrap them tightly in plastic wrap to prevent them from drying out. When ready to serve, toast them in a skillet or oven as described above.
Freezing Instructions:
To freeze the burritos, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, thaw them in the refrigerator overnight and then toast them in a skillet or oven until heated through.
Tips and Variations:
- Use different types of meat: You can substitute ground beef with ground turkey, ground chicken, or shredded beef.
- Add more vegetables: You can add other vegetables to the filling, such as corn, zucchini, or mushrooms.
- Make it spicier: Add a pinch of cayenne pepper or a chopped jalapeño to the filling for a spicier kick.
- Use different types of beans: You can substitute kidney beans and black beans with pinto beans or refried beans.
- Add rice: Add cooked rice to the filling for a heartier burrito.
- Make it vegetarian: Omit the beef and add more beans and vegetables for a vegetarian burrito.
- Use different types of cheese: Experiment with different types of cheese, such as pepper jack, queso fresco, or cotija cheese.
- Make mini burritos: Use smaller tortillas to make mini burritos for appetizers or snacks.
- Add a sauce: Drizzle a creamy chipotle sauce or a spicy enchilada sauce over the
Conclusion:
So there you have it! This beef burrito recipe is more than just a meal; it’s an experience. It’s a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. From the savory, perfectly seasoned beef to the creamy, tangy toppings, every bite is a burst of deliciousness. I truly believe this is a must-try recipe for anyone who loves Mexican food or is simply looking for a satisfying and easy weeknight dinner.
Why is it a must-try? Because it’s incredibly versatile! You can easily adapt it to your own preferences and dietary needs. Don’t have ground beef? Shredded chicken or even seasoned tofu would work beautifully. Want to add more veggies? Bell peppers, onions, and corn are all fantastic additions. The possibilities are truly endless! And let’s not forget the convenience factor. This recipe comes together quickly and easily, making it perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen.
But the real magic of this recipe lies in its flavor. The combination of spices, the richness of the beef, and the freshness of the toppings create a truly unforgettable culinary experience. It’s the kind of meal that you’ll want to make again and again, and it’s sure to impress your family and friends.
Now, let’s talk serving suggestions and variations. While these burritos are delicious on their own, they’re even better when paired with the right accompaniments. I love serving them with a side of Mexican rice and refried beans for a complete and satisfying meal. A dollop of sour cream or guacamole adds a touch of richness, while a sprinkle of fresh cilantro provides a burst of freshness.
For variations, consider adding some heat with a pinch of cayenne pepper or a dash of hot sauce. If you’re feeling adventurous, you could even try grilling the burritos for a smoky flavor. And for a vegetarian option, simply substitute the beef with your favorite plant-based protein.
Serving Suggestions:
- Mexican Rice
- Refried Beans
- Sour Cream
- Guacamole
- Pico de Gallo
- Hot Sauce
Variations:
- Spicy: Add cayenne pepper or hot sauce to the beef mixture.
- Grilled: Grill the assembled burritos for a smoky flavor.
- Vegetarian: Substitute the beef with seasoned tofu or black beans.
- Loaded: Add extra toppings like cheese, olives, and jalapeños.
I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for any occasion. So, gather your ingredients, put on some music, and get ready to create some culinary magic.
And most importantly, don’t forget to share your experience with me! I’d love to hear what you think of the recipe and any variations you try. Tag me in your photos on social media and let me know how it turned out. I can’t wait to see your creations! I am confident that you will find this beef burrito recipe to be a new family favorite. Happy cooking, and enjoy!
Beef Burritos: The Ultimate Guide to Making Delicious Homemade Burritos
Hearty burritos filled with seasoned ground beef, beans, and cheese. Great for weeknights or parties.
Ingredients
- 2 lbs ground beef (80/20 blend recommended for flavor)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 packet (1.25 ounces) taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 10-12 large flour tortillas (10-12 inch diameter)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup guacamole (store-bought or homemade)
- 1 cup salsa (store-bought or homemade)
- Optional toppings: chopped cilantro, diced tomatoes, shredded lettuce, pickled jalapeños
Instructions
- Brown the Ground Beef: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease. Make sure to really crumble the beef well so you don’t have large chunks in your burrito.
- Sauté the Vegetables: Add the chopped onion, garlic, and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want the onions to be translucent and the peppers to be tender-crisp.
- Add the Tomatoes and Beans: Stir in the tomato sauce, diced tomatoes (with their juice), kidney beans, and black beans. Bring the mixture to a simmer.
- Season the Beef: Add the taco seasoning, chili powder, cumin, and smoked paprika to the skillet. Stir well to combine. Season with salt and pepper to taste. Remember that taco seasoning often contains salt, so taste before adding more.
- Simmer the Filling: Reduce the heat to low, cover the skillet, and let the beef filling simmer for at least 15-20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken. The longer it simmers, the more flavorful it will be!
- Adjust Consistency (if needed): If the filling seems too thick, add a splash of water or beef broth to thin it out. If it seems too thin, continue simmering uncovered for a few more minutes to allow some of the liquid to evaporate.
- Warm the Tortillas: Warm the tortillas using your preferred method:
- Microwave Method: Stack the tortillas and wrap them in a damp paper towel. Microwave on high for 30-60 seconds, or until they are warm and pliable. Be careful not to overheat them, or they will become tough.
- Skillet Method: Heat a dry skillet or griddle over medium heat. Place one tortilla at a time in the skillet and cook for about 15-20 seconds per side, or until it is warm and slightly softened.
- Oven Method: Wrap the tortillas in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until they are warm.
- Assemble the Burritos:
- Lay out a warmed tortilla on a clean, flat surface.
- Spoon about 1/2 to 3/4 cup of the beef filling onto the center of the tortilla. Be careful not to overfill it, or the burrito will be difficult to roll and may burst open.
- Sprinkle a generous amount of shredded cheddar and Monterey Jack cheese over the beef filling.
- If desired, add a dollop of sour cream, a spoonful of guacamole, and a spoonful of salsa over the cheese. You can also add other toppings like chopped cilantro, diced tomatoes, or shredded lettuce.
- Fold the sides of the tortilla inward, covering the edges of the filling.
- Starting from the bottom edge closest to you, tightly roll the burrito up and over the filling, tucking in the sides as you go. Continue rolling until the burrito is completely sealed.
- Repeat with the remaining tortillas and filling.
- Optional: Seal and Toast the Burritos:
- Skillet Toasting: Heat a dry skillet or griddle over medium heat. Place the rolled burritos seam-side down in the skillet and cook for 2-3 minutes per side, or until they are golden brown and crispy.
- Oven Toasting: Preheat your oven’s broiler. Place the burritos on a baking sheet and broil for 1-2 minutes per side, or until they are golden brown and crispy. Watch them carefully, as they can burn quickly under the broiler.
- Serve: Serve the burritos immediately while they are warm and the cheese is melted. You can serve them whole or cut them in half. Serve with extra sour cream, guacamole, and salsa on the side for dipping. Garnish with chopped cilantro, diced tomatoes, or shredded lettuce. Serve with a side of Mexican rice and refried beans for a complete meal. For a spicier kick, serve with pickled jalapeños or hot sauce.
Notes
- Make-Ahead Instructions: You can prepare the beef filling ahead of time and store it in the refrigerator for up to 3 days. Reheat the filling before assembling the burritos. You can also assemble the burritos ahead of time and store them in the refrigerator for up to 24 hours. Wrap them tightly in plastic wrap to prevent them from drying out. When ready to serve, toast them in a skillet or oven as described above.
- Freezing Instructions: To freeze the burritos, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, thaw them in the refrigerator overnight and then toast them in a skillet or oven until heated through.
- Tips and Variations:
- Use different types of meat: You can substitute ground beef with ground turkey, ground chicken, or shredded beef.
- Add more vegetables: You can add other vegetables to the filling, such as corn, zucchini, or mushrooms.
- Make it spicier: Add a pinch of cayenne pepper or a chopped jalapeño to the filling for a spicier kick.
- Use different types of beans: You can substitute kidney beans and black beans with pinto beans or refried beans.
- Add rice: Add cooked rice to the filling for a heartier burrito.
- Make it vegetarian: Omit the beef and add more beans and vegetables for a vegetarian burrito.
- Use different types of cheese: Experiment with different types of cheese, such as pepper jack, queso fresco, or cotija cheese.
- Make mini burritos: Use smaller tortillas to make mini burritos for appetizers or snacks.
- Add a sauce: Drizzle a creamy chipotle sauce or a spicy enchilada sauce over the
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