Beef Burritos
Hearty flour tortillas filled with seasoned ground beef, Mexican rice, beans, cheese, and fresh toppings. These satisfying burritos are perfect for a family dinner or make-ahead meal prep.
Ingredients
- 1 lb ground beef, 80/20 lean to fat ratio
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz tomato sauce
- 1/2 cup beef broth
- 6 large flour tortillas, 10-inch
- 2 cups cooked Mexican rice
- 1 cup refried beans
- 2 cups Mexican blend cheese, shredded
- 2 cups lettuce, shredded
- 1 cup tomatoes, diced
- 1/2 cup sour cream
- 2 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
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1
In a large skillet over medium-high heat, cook the 1 lb 80/20 lean to fat ratio ground beef until no longer pink, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
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2
Add the 1 diced onion to the skillet and cook until softened, about 3 minutes. Add the 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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3
Stir in the 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices.
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4
Add the 8 oz tomato sauce and 1/2 cup beef broth. Stir to combine, then reduce heat to medium-low and simmer for 5-10 minutes until the sauce has thickened and the flavors have melded.
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5
Warm the 6 10-inch large flour tortillas according to package instructions or in a dry skillet for a few seconds on each side.
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6
To assemble each burrito, lay a tortilla flat and spread about 1/3 cup of 2 cups cooked Mexican rice in the center, leaving a 1-inch border around the edges.
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7
Top the rice with about 2-3 tablespoons of 1 cup refried beans, followed by about 1/3 cup of the seasoned beef mixture.
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8
Sprinkle with 2 cups shredded Mexican blend cheese, 2 cups shredded lettuce, 1 cup diced tomatoes, a dollop of 1/2 cup sour cream, 2 sliced or diced avocado, and 1/4 cup chopped fresh cilantro.
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9
Fold in the sides of the tortilla, then fold up the bottom and roll tightly to form a burrito.
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10
Serve immediately with 1 cut into wedges lime wedges on the side.
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11
Optional: For a crispy exterior, place the assembled burritos seam-side down in a hot skillet with a little oil and cook for 1-2 minutes per side until golden brown.