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Home Mexican Recipes

Beef Burrito

By:Nagi
Published:7 Oct '18Updated:9 Mar '21
221 Comments
Recipe v Video v Dozer v

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!

A great everyday Beef Burrito, made with super tasty seasoned beef filling. Fresh and freezable versions! www.recipetineats.com

Flavour packed everyday Burrito recipe!

Having a stash of burritos in the freezer makes me feel smug. Along with homemade Frozen Pizzas, these are one of the all time ultimate freezer meals.

Except burritos have 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!

A great everyday Beef Burrito, made with super tasty seasoned beef filling. Fresh and freezable versions! www.recipetineats.com

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.

What goes in beef burritos

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

A great everyday Beef Burrito, made with super tasty seasoned beef filling. Fresh and freezable versions! www.recipetineats.com

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.

A great everyday Beef Burrito, made with super tasty seasoned beef filling. Fresh and freezable versions! www.recipetineats.com

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)

  • Beef Barbacoa

  • Chicken Fajitas and Beef Fajitas

  • Beef Enchiladas

  • Queso Cheese Dip

  • Mexican Fiesta Menu and recipes

  • See all Mexican recipes

A great everyday Beef Burrito, made with super tasty seasoned beef filling. Fresh and freezable versions! www.recipetineats.com

WATCH HOW TO MAKE IT

Beef Burrito recipe video!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

A great everyday Beef Burrito, made with super tasty seasoned beef filling. Fresh and freezable versions! recipetineats.com

Beef Burritos

Author: Nagi
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Mains
Mexican, Tex-Mex
4.98 from 72 votes
Servings6 - 8 burritos
Tap or hover to scale
Print
  • 810
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!

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 Information:

Serving: 308gCalories: 511cal (26%)
Keywords: Beef Burrito, Burrito Recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Burrito recipe originally published June 2017. Updated for housekeeping matters October 2018 – no change to recipe!

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Staring competition: Dozer vs Burrito. Dozer won.

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221 Comments

  1. Kaunda says

    July 1, 2018 at 5:26 pm

    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

    Reply
  2. Venessa says

    June 21, 2018 at 5:21 pm

    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.

    Reply
    • Mary says

      July 15, 2018 at 6:47 pm

      Bye bye Venessa, no need for you to stop by anymore.

      Reply
    • Stephen says

      July 1, 2018 at 1:49 am

      Vanessa.
      “Go Crawl back under your rock”

      Reply
    • Nagi says

      June 21, 2018 at 8:53 pm

      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.

      Reply
      • Sharon says

        June 29, 2018 at 12:39 pm

        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.

        Reply
        • Nagi says

          June 29, 2018 at 9:05 pm

          Thank you Sharon. And yes, that’s exactly the reason I specifically had that button created!!! 🙂 N xx

          Reply
    • Nagi says

      June 21, 2018 at 8:47 pm

      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.

      Reply
      • Louisa Atsas says

        November 3, 2021 at 6:29 pm

        Hi Nagi, I am a quiet one. Use your recipes but don’t comment much. I had to write and say I am glad you told Venessa to go away and not to return.

        Reply
      • Elizabeth Hall says

        November 27, 2018 at 1:45 am

        Well said Nagi I love love your stories and Dozer is part of your blog I just love him. Ignore the sour dough.

        Reply
      • Connie says

        November 27, 2018 at 12:14 am

        5 stars
        I just read Vanessa’s comments and I’d like you to know that I subscribe to your blog and I trust your cooking abilities higher than just about any other site. I know that you are going to have nothing but terrific and useable recipes. You cook the way I wish I could. And I love hearing about your trips and your life in Australia. And about Dozer. Don’t be discouraged by one malcontent. Keep doing what you’re doing!

        Reply
        • Nagi Maehashi says

          December 5, 2018 at 8:35 pm

          Thanks so so much Connie 😘

          Reply
      • Carolyn Marshall says

        September 7, 2018 at 6:13 pm

        5 stars
        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

        Reply
      • Cynthia Barker says

        June 28, 2018 at 12:56 am

        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.

        Reply
      • Maria Willis says

        June 22, 2018 at 8:04 pm

        5 stars
        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

        Reply
        • Nagi says

          June 22, 2018 at 8:59 pm

          Thank you Maria 🙂 I normally ignore these messages! N xx

          Reply
  3. Maura says

    May 16, 2018 at 11:59 am

    5 stars
    I am SO glad that I came across your website! I love a good burrito but have issues with the saltiness of packet seasoning mixes. This Burrito Seasoning recipe is the best. I can control the amount of salt (on my first attempt I used Herbamare) and instead of onion powder which I was out of I used garlic powder. The burritos were fantastic, and even my teenager loved it after poking at it for a few minutes. Didn’t have anything left over to freeze they are that good. I used the oven method to heat them and I love the crispy outside with the warm cheesy inside. On my second attempt I used the Seasoning mix in beef to make nachos. Great again, love the versatility that this provides. Thank you Nagi! Now, what can I make next?!

    Reply
  4. Jax says

    May 3, 2018 at 11:50 pm

    5 stars
    These TOO are on the fortnightly rotation!…any leftover mince gets put on garlic bread with cheese, then under the grill..mmmmm
    As you’ve probably noticed, I’ve finally started to comment on the dishes I’ve MADE instead of asking questions LOL! And I’m getting finger cramps as Im going coz theres just so MANY to type ! 😄 Thank you!!

    Reply
  5. Spiros says

    March 15, 2018 at 8:45 pm

    4 stars
    Really nice recipe! I love when I can get maximum from cooking effort and fill the freezer for next days.
    I have not yet eaten one from the freezer, but isnt 30-40 minutes in the oven too much? Or because of the aluminium foil the tortilla does not get completely dry?
    I also forgot to get them out of the freezer this morning so I will have only a 2 hour thaw time tonight. Lets see how that will work out….

    Reply
    • Nagi says

      March 16, 2018 at 7:51 pm

      Hi Spiros! The foil protects it 🙂 Because burritos are quite dense they do take time to heat in the oven!! 🙂 N xx

      Reply
  6. Lacey says

    March 13, 2018 at 1:36 pm

    5 stars
    My dad is especially hard to please when it comes to food and while the rest of our Jamaican family is excited to try new things, my dad is plain Jane. So, needless to say, when I announced that I’ll be preparing Burritos for dinner (because i was tired and wanted to use up the leftovers) Daddy dear hissed his teeth and said “don’t bother with that”. Being that I’m his offspring, I stubbornly went ahead with your recipe and I’m happy to say, we have a new convert! I switched up quite a few things (no cumin & paprika, made my own paste) but the Burritos came out great! No-one wanted dipping, thank God because I didn’t make any. All in all, thank God for you, I’m excited to try much more of your recipes.

    Reply
    • Nagi says

      March 14, 2018 at 9:29 pm

      That’s so great to hear Lacey! Thanks! N x ❤️

      Reply
  7. EJ Dunn says

    February 25, 2018 at 7:55 am

    5 stars
    Yet another amazing recipe!

    I was so happy when your website popped up when I was googling burrito recipes. My husband is going to devour these! Luckily he is currently at work so I can enjoy one first.

    Reply
    • Nagi says

      February 28, 2018 at 10:34 am

      I love that my website popped up too! 😂 So glad you enjoyed these and hope your husband did too! N xx

      Reply
  8. William Frusciante says

    February 16, 2018 at 7:06 am

    5 stars
    This is a great recipe… I like the way you encourage versatility, because this is what the burrito is all about. I had a half yellow bell pepper and a half zucchini which needed to be used quickly, so I added them instead of rice. Using cabbage was a great idea since I don’t like when lettuce when it is heated. I added a whole teaspoon of cayenne because my wife and I like it spicy! I agree, it’s great from the freezer and now I have 4 extras for when the wife has evening shift.

    Reply
    • Nagi says

      February 17, 2018 at 5:48 pm

      LOVE hearing that William!! 🙂 N x

      Reply
  9. Maria Gray says

    February 13, 2018 at 5:53 am

    5 stars
    Really enjoyed your text – nice recipe although I prefer carne asada or at least cubes of steak ( more pricy though) love Dozer!

    Reply
    • Nagi says

      February 13, 2018 at 8:52 am

      Oooh always yes to cubs of steak!! 🙂 So glad your on board the Dozer Fan Club! 😂

      Reply
  10. Magda says

    January 26, 2018 at 7:44 am

    5 stars
    These burritos taste fabulous! Yummy! I am not a talented cook, but the recipe worked for me. Thank you Nagi ☺

    Reply
  11. Cheryl says

    January 16, 2018 at 1:56 am

    5 stars
    Amazing Burritos!

    Trying to locate your Mexican fried rice recipe? I must be searching the wrong title.
    It looked amazing!

    Thanks!

    Reply
    • Nagi says

      January 17, 2018 at 8:08 pm

      HI Cheryl! The name just changed – it’s Mexican Red Rice! https://www.recipetineats.com/mexican-red-rice/ N x

      Reply
  12. Chris says

    January 14, 2018 at 12:02 pm

    5 stars
    These are fantastic to make on a lazy Sunday evening, then pop in the fridge/freezer to eat during the week. We usually get about 10 of them, which is great value for only 500g of mince!!

    I did have to adapt mine, as the only tins of black beans I can get easily come in a chilli sauce, which seems like a waste to drain out… so I use the entire tin, reduce the amount of water and cook the sliced cabbage and corn, etc in with the meat so it bulks out the mix but is still saucy enough and it makes assembling them even easier! It might not look as pretty, but it’s definitely got the flavour.

    We made a double batch in advance and invited a bunch of friends over – everyone got to write their name on the foil (the spare ones got labelled Greedy Pants, For My Tummy, This Is Mine, etc) and we just popped them in the oven to heat through while we sat around eating chips with salsa and queso and drinking suitably Mexican inspired beverages. Best of all, virtually no dishes at the end of the night!

    Definitely a keeper!

    Reply
  13. Sam says

    January 12, 2018 at 1:16 pm

    5 stars
    This was the first meal I cooked from scratch! It turned out delicious! Thanks for the recipe – will definitely be making again!

    Reply
  14. Sarb says

    January 7, 2018 at 5:25 am

    5 stars
    So incredibly tasty! Great recipe, definitely a keeper. Thank you Nagi!

    Reply
    • Nagi says

      January 8, 2018 at 8:27 pm

      I love hearing that Sarb!! Thanks for letting me know – N x ❤️

      Reply
  15. Chantelle says

    November 27, 2017 at 6:43 pm

    5 stars
    Very tasty and filling! My husband loved it and it is a good way to get him to eat beans! We had it with the salsa (tasted awesome the next day ) and the cheese sauce.

    Reply
  16. LaTaunya says

    November 8, 2017 at 10:14 am

    i made these tonight As a matter of fact I’m eating one right now. One hand typing while holding this delicious burrito in the other. Great recipe!

    Reply
    • Nagi says

      November 12, 2017 at 2:08 pm

      LOVE THE VISION!!! 😂

      Reply
  17. Joy says

    November 5, 2017 at 12:42 pm

    5 stars
    Where have you been all my life?!!

    Reply
    • Nagi says

      November 7, 2017 at 6:22 pm

      Right here waiting for you to FIND MY WEBSITE! 😂

      Reply
  18. Sylvie says

    November 4, 2017 at 10:27 am

    5 stars
    This recipe is amazing! The beef filling is delicious.

    I have celiac disease and used GF tortillas and they turned out great.

    Reply
    • Nagi says

      November 7, 2017 at 6:32 pm

      That’s so great to hear Sylvie! Thanks for letting me know! N xx

      Reply
  19. verity says

    August 31, 2017 at 8:55 pm

    Hi Nagi,

    Recipe says it serves 8-10 however in the list of ingredients it only states 6 wraps?

    Reply
    • Nagi says

      September 3, 2017 at 6:55 pm

      Sorry Verity, fixing that now! 🙂 N x

      Reply
  20. Barb says

    July 20, 2017 at 11:41 am

    5 stars
    Really really good. You can whack almost anything into these beauties. The salsa is AMAZING!

    Reply
    • Nagi says

      July 21, 2017 at 1:58 am

      Love the way you think Barb! 🙂 N xx

      Reply
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