Beef Burrito

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

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

WATCH HOW TO MAKE IT

Beef Burrito recipe video!

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Beef Burritos

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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!

Prep Time:15 minutes

Cook Time:20 minutes

Total Time:35 minutes

Servings:6 - 8 burritos

Hover over "Servings" value to reveal recipe scaler

Author:Nagi

Course:Mains

Cuisine:Mexican, Tex-Mex

Keyword:Beef Burrito, Burrito Recipe

Ingredients

Burrito Seasoning:

• 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)

Beef:

• 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

Burritos:

• 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)

Instructions

• 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.
• 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.
• Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
• 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.
• 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.
• 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.
• 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.

Recipe Notes:

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.

Nutrition

Serving: 308gCalories: 511kcal

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats or leave me a comment & rating below.

LIFE OF DOZER

Staring competition: Dozer vs Burrito. Dozer won.

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