Beef Burrito

The first time I made beef burritos was during a frantic weeknight when my roommate and I were starving after missing dinner at our campus dining hall. We raided the pantry, found some ground beef and tortillas, and threw together what turned out to be surprisingly incredible.

My now husband still talks about the burrito night I hosted during our first year of dating. I made way too much filling, accidentally bought the giant tortillas meant for wraps, and we spent three hours stuffed and happy on my tiny apartment floor watching terrible movies.

Ingredients

• 1 lb ground beef: I have discovered that 85/15 ratio gives you the best balance of flavor and texture without being too greasy
• 1 tbsp olive oil: Helps the onions and garlic bloom instead of burning, a small step that makes a noticeable difference
• 1 small onion, finely chopped: The sweetness of onion balances the spices and adds essential moisture to the beef
• 2 cloves garlic, minced: Fresh garlic beats powdered every time and only takes thirty seconds to bloom in the pan
• 1 tsp ground cumin: This is the backbone of burrito flavor and worth buying in small quantities to keep it fresh
• 1 tsp chili powder: Use mild chili powder if you are sensitive to heat because the other spices already bring plenty of warmth
• 1/2 tsp smoked paprika: My secret ingredient that gives restaurant style depth without any actual smoke or effort
• 1/2 tsp dried oregano: Adds an earthy note that rounds out the cumin and prevents the spices from tasting one dimensional
• 2 tbsp tomato paste: Concentrates the beef flavor and helps the seasoning cling to every bite of meat
• 1/3 cup water: Creates just enough sauce to coat everything without making your burrito soggy
• 1 cup cooked rice: Day old rice works beautifully here or use whatever you have leftover from takeout
• 1 cup black beans: Rinse them really well to remove the canning liquid or your filling will taste metallic
• 1 1/2 cups shredded cheese: A Mexican blend works but sharp cheddar gives you the best melting behavior
• 1 cup shredded lettuce: Iceberg lettuce adds the perfect crunch without wilting inside the warm tortilla
• 1 medium tomato, diced: Remove the seeds and watery center so your burrito does not fall apart from moisture
• 1/2 cup sour cream: Full fat sour cream stays creamy and does not separate when it hits the warm filling
• 4 large flour tortillas: The 10 to 12 inch size is crucial because smaller tortillas will burst when you try to roll them

Instructions

Cook the aromatics:

Heat olive oil in a large skillet over medium heat then add the chopped onion and cook for 2 to 3 minutes until it turns translucent and fragrant. Add minced garlic and stir constantly for 30 seconds until you smell it bloom.

Brown the beef:

Add ground beef to the skillet and break it apart with a wooden spoon, cooking for 5 to 6 minutes until evenly browned. Tilt the pan and spoon off excess fat if there is more than a tablespoon pooling.

Add the spices:

Sprinkle cumin, chili powder, smoked paprika, oregano, salt, and pepper over the beef and stir constantly for 1 minute until the spices become fragrant and coat the meat.

Create the sauce:

Stir in tomato paste until no red streaks remain then pour in the water and simmer for 3 to 5 minutes until the mixture thickens slightly. Remove from heat and let it cool for a few minutes so it does not steam up your tortilla.

Warm the tortillas:

Heat a dry skillet over medium heat and warm each tortilla for 15 seconds per side until pliable. Stack them on a plate and cover with a clean kitchen towel so they stay flexible for rolling.

Assemble the burritos:

Lay a warm tortilla flat and place rice, beans, beef mixture, cheese, lettuce, tomato, and sour cream in the center. Keep everything in a compact rectangle shape about the size of your hand.

Roll them tight:

Fold the sides inward over the filling then roll from the bottom up, tucking the fillings in tightly as you go. Place seam side down and let them rest for a minute so the tortilla seals itself.

Optional crisping step:

For a restaurant style crispy exterior, place burritos seam side down in a dry skillet over medium heat for 2 minutes until golden and slightly crisp.

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These burritos became my go to comfort food after a terrible day at work when nothing went right and I just needed something warm and filling to fix everything.

Make Ahead Magic

The beef filling actually tastes better after a day in the refrigerator because the spices have time to meld together. I always double the recipe and freeze portions in freezer bags for those nights when cooking feels impossible.

Cheese Secrets

Sprinkle some cheese directly onto the warm tortilla before adding any other fillings. The residual heat melts it into the tortilla creating a cheese layer that keeps everything together and prevents soggy bottoms.

Assembly Strategy

Line up all your fillings in small bowls before you start rolling anything. Working assembly line style prevents the frustration of realizing mid roll that you forgot to drain the beans or chop the tomatoes.

• Place a damp paper towel under your cutting board to keep it from sliding while you roll
• If your tortillas crack, wrap them in damp paper towels and microwave for 20 seconds
• Let burritos rest seam side down for 2 minutes before cutting so they hold their shape

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Perfect burritos are just a few minutes away and absolutely worth making your own.

Recipe Questions & Answers

→ Can I make these burritos ahead of time?

Yes, you can prepare the beef filling up to 3 days in advance and store it in the refrigerator. When ready to serve, reheat the filling and assemble fresh burritos for the best texture and flavor.

→ What's the best way to warm the tortillas?

Heat each tortilla in a dry skillet over medium heat for 15-20 seconds per side until pliable. Alternatively, wrap them in damp paper towels and microwave for 20-30 seconds. This prevents cracking during rolling.

→ Can I freeze these burritos?

Absolutely. Wrap each assembled burrito tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 15-20 minutes or until heated through.

→ How do I prevent my burritos from falling apart?

Don't overfill the tortillas—leave about 2 inches of space around the edges. Fold in the sides first, then roll from the bottom tightly. If the tortilla feels stiff, warm it longer until it's completely pliable.

→ What sides go well with beef burritos?

Classic accompaniments include guacamole, salsa, tortilla chips, or Mexican rice. A simple side salad or corn salad also works well. For drinks, try horchata, agua fresca, or a cold beer.

→ Can I use corn tortillas instead?

Corn tortillas are typically too small and can break when rolled with this much filling. If you prefer corn, try making street-style tacos instead with smaller portions of the beef mixture.