An everyday Beef Burrito recipe, stuffed with a simple, super tasty seasoned beef, rice and other fillings of choice. These Burritos are a brilliant freezer standby because they are just as good made fresh or frozen then reheated. The burrito beef filling is especially good – made with a homemade Mexican seasoning that’s way better than a packet of Old El Paso!
Burrito recipe originally published June 2017. Updated for housekeeping matters October 2018 – no change to recipe!
AN EVERYDAY BURRITO RECIPE
Having a stash of burritos in the freezer makes me feel smug. I truly believe they might be the ultimate freezer standby meal. With the added bonus that you don’t even need to dirty a tray to reheat them, or a plate to eat them.
Food you can eat with your hands always rates highly in my world!!! 😂
I call this Beef Burrito recipe an “everyday beef burrito” because beef filling aside, it’s a terrific one for adding in what you have and what you want. The key part of this recipe is the Beef Burrito Filling – highly seasoned with a homemade spice mix that tastes like Old El Paso – except it’s preservative free!
WHAT GOES IN BEEF BURRITO
The Beef Filling is the main flavour component in this burrito recipe. It’s highly seasoned and juicy so it provides the “wetness” in the burrito as well as the flavour mixing through the other ingredients when you roll it up.
So other than the Beef Burrito Filling, there’s endless possibilities for what to put in the burrito! For this recipe, I’ve chosen a combination of ingredients that freeze well:
- Beef Burrito Filling – juicy and packed with flavour!
- Plain white rice – or try brown rice, quinoa, or this Mexican Red Rice!)
- Corn
- Black beans
- Cabbage or lettuce
- Diced tomato
- Red onion
- Cheese
- Coriander/cilantro
FREEZER BURRITOS: FILLING TIPS
- Use ingredients that freeze well
- Use cabbage instead of lettuce – cabbage holds up to freezing better
- Only use a small amount of “watery” vegetables like tomato as they become even more watery once defrosted
- Other raw vegetables used in burritos that do not freeze well include: avocado, cucumber
- Cook vegetables like capsicum/peppers, zucchini, carrot. Dice and add to Beef Filling.
HOW TO FREEZE AND REHEAT BURRITOS
I like to use foil to roll up the burritos as it holds it together and then I can reheat it in the foil in the oven.
To freeze, I wrap in cling wrap (for extra air tight assurance) then put it in a ziplock bag or airtight container.
To reheat the burrito, I simply defrost in the fridge overnight then pop it in the ovenin the foil to make it crisp and heat through. If I forgot to defrost overnight, then I take it out of the foil, microwave on low to defrost, then wrap it up in the foil again and pop it in the oven to crisp up.
DIPPING SAUCES FOR BURRITOS
I totally forgot to take a photo of what to dip burritos in. They do need something because you can’t make the filling too wet, otherwise it makes the tortilla soggy.
For simplicity, my go-to is sour cream or yoghurt, sometimes with a dollop of some sort of chilli sauce. If I feel like making more of an effort or I’m doing these for a group (I like doing burritos for camping), then I’ll make Restaurant Style Salsa (because it’s smooth, it’s good for dipping) or this Avocado Dipping Sauce.
So – have I convinced you that you need to fill your freezer with these burritos??? – Nagi xx
FAVOURITE MEXICAN RECIPES
- Carnitas (Mexican Pulled Pork)
- Chicken Fajitas and Beef Fajitas
- Beef Enchiladas
- Queso Cheese Dip
- Mexican Fiesta Menu and recipes
- See all Mexican recipes
WATCH HOW TO MAKE IT
Beef Burrito recipe video!
Recipe video above. Simple, super tasty everyday beef burritos made with a homemade beef mince filling (ground beef), rice and your choice of fillings. One of the best freezer meals ever!
- 1 tsp each onion powder , dried oregano, salt
- 2 tsp each dried cumin powder , paprika
- 1/4 tsp black pepper
- ¼ tsp cayenne pepper , or to taste (optional)
- 1/2 tbsp olive oil
- 2 garlic cloves
- ½ onion , finely chopped
- 500g / 1 lb beef mince (ground beef), I use lean
- 2 tbsp tomato paste
- 3 tbsp water
- 6 - 8 large soft flour tortillas or round wraps (~25cm/10”+) (Note 1)
- 3 cups cooked rice , warm not piping hot (I use white long grain)
- 3 cups iceberg lettuce or cabbage , finely sliced (use cabbage if freezing)
- 1 cup corn kernels (I use canned, drained)
- 1 cup black beans (I use canned, drained)
- 3 tomatoes, deseeded and diced
- 1/2 red onion , finely chopped
- Finely chopped coriander / cilantro (optional)
- 1 1/2 cups / 150g shredded cheese of choice (melting kind)
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Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add beef and cook, breaking it up as you go, until it turns from red to brown.
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Add Taco Seasoning (or use 1 packet store bought) and cook for 1 minute. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out. Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
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Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
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Place a burrito on a work surface. Place 1/4 - 1/3 cup of rice just below the centre. Top with 1/4 - 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.
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Fold up the bottom to cover the filling then fold the edges in (video helpful to see how to do this). Roll up tightly, then wrap in foil. Serve as is or heat per below.
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HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium low heat if you want to melt the cheese. Or they can be baked at 180C/350F for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. If they are straight from the fridge, they will take around 30 minutes to warm through.
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Burritos are best served with something to dollop/dip - sour cream (or yoghurt) and some sort of chilli sauce are my usual because it's easy. When I'm making more of an effort, I use Restaurant Style Salsa or Guacamole.
1. I like to use Mission large soft wraps (see photo in post) because they are slightly larger than burrito wraps sold in the Mexican section of Woolies/Coles etc plus they are slightly softer so less prone to breaking AND they are slightly cheaper. Win, win, win! (PS I'm in Australia 🙂 )
2. STORAGE/REHEATING: Burritos freeze / reheat brilliantly as long as you avoid watery vegetables. The combination of ingredients I use (don't use lettuce, use green cabbage) is ideal for freezing. Typically, tomatoes aren't great for freezing but because it's the only "watery" vegetable and not much is used, it works great. To reheat, thaw for 24 hours in the fridge or overnight on counter (as log as it's not super hot where you are) then:
- OVEN: reheat in oven at 180C/350F in foil for 30 - 4o min (place on tray in case there is leakage) until outside is slightly crisp;
- MICROWAVE/STOVE: unwrap then microwave for 2 minutes then crisp in dry pan over medium heat;
- STOVE: Leave in foil and turn over medium heat in dry pan for 10+ minutes until crisp all over (takes a while to warm all the way through).
3. MORE VEGGIES / Great for Freezing: One way to pack more veggies into this and/or reduce the carbs by leaving out the rice is to add veggies into the beef filling. To do this, increase the Seasoning, tomato and water by 50% (use the scaler by hovering your cursor over Servings) then add 3 cups of diced veggies of choice, like zucchini, carrots, celery, capsicum, corn. Use a large skillet, saute these veggies after the onion, then push to the side and add the beef and proceed with the recipe.
4. Nutrition per serving assuming 10 burritos.
LIFE OF DOZER
Staring competition: Dozer vs Burrito. Dozer won.
yes you can
I use kangaroo mince instead of beef. Tastes even better, and is cheaper, lean, and better for the environment!
This one looks absolutely delicious too! Can’t wait to make it!
Hope you get a chance!
I have a friend that cannot eat red meat. Can I substitute chicken in this recipe?
Great food photos. It looks so good.
Thank you for the compliment Maggie! N x
I Just made the the Burrito meat with Hot Paprika, sadly without the Corn (none in cabinets), and it tastes great! I think this is my new go to Burrito/Taco Mix! Will try freezing a few also, Thanks!!
This looks so good! I think you answered this above but I am curious for my high schoolers lunch. Can you tell me how you would recommend this for school warm up in a microwave? Would you make them, then cook them (oven or oven top), and then freeze them? Popping in the microwave to warm up when ready? Or would you leave them to be warmed up and the flour tortillas not cooked at all? TY!
Great recipe!!
That’s terrific to hear Greg! Thanks for letting me know you enjoyed this – N x
Thank you for posting this recipe. Made them last night and I got rave reviews!
Hi Nagi!
Can’t wait to try this recipe! I’d love to make a couple weeks worth and freeze at a time so I have lunch prepared for work. I’m wondering, do you freeze them in the alfoil? Also, I’d only have access to a microwave to reheat, no stove so would this still work without dry frying? 🙂
Hi Sarah! What I would do in that case is bake in foil, then unwrap and freeze in paper then cling wrap. Then defrost overnight then microwave in just the baking paper. Or better yet, on a plate with a paper towel, no paper or cling wrap 🙂 Best chance of preserving some of the crispiness!
How long can i keep themę in a freezer?
Hmm, I do 3 to 4 months as a rule 🙂
These were amazing!! My son and I had them for dinner tonight and he can’t wait to have them again! Your recipes never fail, thanks so much 🙂
You’re so welcome Shanan! Glad you enjoyed it 🙂 N x
Is there some sort of a limit to how long they can be kept in the freezer? Not that, they are going to last there very long, but I’d like to prepare more in advance
Hi Jan! I usually stick with the 3 month rule 🙂 Just to be safe! N x
I live in southern California and you would think we could find some decent Mexican food around here. So I am forever researching other’s ideas on the topic. If you want great results you need to start from scratch. I make my own chili powder using a variety of dried chilis and grind them to make a chili powder that you will never find in stores. I combine this with cumin, garlic and onion powder, oregano, paprika and salt and pepper for the meat seasonong. And, of course, all ingredients should be fresh as I am sure Nagi will agree. But the idea of storing in the fridge or even freezing them is a great idea. I can make a bunch of burritos and enjoy them any time I like until they are all gone. Which doesn’t seem to take very long.
I love hearing that! We don’t have Chili Powder here so anything I post essentially uses a spice mix that’s akin to homemade chilli powder! 🙂 N x
I making these tonight
t they smell really good in oven first made like this
Hope you loved it Christine! N x
Vanessa,
Unfortunately, not all of us are as talented as you. I, for one, find all the extra information Nagi provides very helpful. She answers my questions before I have even had time to think of them. Thank you, Nagi!
Hi Nagi, i too enjoy your stories. They are fun to read and gives me an insight to your
Passion for food and family. Please keep writing and sharing. Kaunda
This new thing of writing massive stories/autobiographies instead of posting just the recipe is getting ridiculous. Completely unnecessary. I understand it’s to do with having people remain on the page longer for ad revenue but majority use adblock and don’t care about your life story. There is also an add on which removes the useless story portion from the page. I’ll be adding that now.
Hello Venesa. This is my website. These are my recipes and I work extremely hard on everything I put on my website. You are using them at no cost. So respectfully, you have no right at all to complain about what I choose to put on my website. I take great offence at your comment. If it annoys you so much, just don’t visit my website. And frankly, you are not welcome on my website or to use my recipes. I can’t stop you, but seeing as what I write annoys you so much, please just go away and do not return.
Nagi, your comments are very true. Well done for sticking up for yourself.
Personally I found the bit about freezing the burritos very useful as it is not something I had considered before, but I will be doing it in the future. Keep on doing what you are doing. Maria
Thank you Maria 🙂 I normally ignore these messages! N xx
Way to go Nagi! You are so right. I love your recipes. You are so wonderful. Vanessa has a serious problem, and I am glad you defended yourself. Keep on cooking and so will I.
Well said Nagi!!! I love your recipes and your stories and Dozer antics….. I Hardly
have to pick up a Cook Book these days.
Keep up the great work
Carol
By the way, you are wrong about the writing being to attempt to make people remain on the page longer. That is the not the reason at all.
I love your stories Nagi. If people don’t like them they can press the recipe button at the top and go straight to the recipe. We live in a world full of whiners like Vanessa.
Thank you Sharon. And yes, that’s exactly the reason I specifically had that button created!!! 🙂 N xx
Vanessa.
“Go Crawl back under your rock”
Bye bye Venessa, no need for you to stop by anymore.