Beef Burritos
Loaded ground beef burritos with rice, beans, cheese, and salsa.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 40 minutes.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Beef Burritos recipe takes 40 minutes and makes 6 servings. Beef burritos are a filling handheld dinner that combines seasoned ground beef, rice, beans, and cheese in warm flour tortillas.
Helpful guides
Instructions
Heat a large skillet over medium-high heat and brown ground beef for 7 minutes, breaking into crumbles. Drain fat, then stir in taco seasoning, salsa, and 1/3 cup water. Simmer 5 minutes until thick and saucy with no pink remaining.
Warm tortillas in a dry skillet or microwave wrapped in damp towels until flexible. Warm refried beans and rice so the filling rolls easily and heats evenly. Set up an assembly station with cheese and vegetables.
Spread 1/3 cup beans in the center of each tortilla, leaving a 2-inch border. Top with 3/4 cup rice, 1/2 cup beef, cheese, lettuce, and tomatoes. Keep fillings centered to allow tight rolling.
Fold the sides inward, then roll from the bottom over the filling, tucking firmly to form a sealed burrito. Place seam-side down. Repeat with remaining tortillas and filling until six burritos are formed.
Heat a clean skillet over medium heat and toast burritos seam-side down for 2 to 3 minutes per side until lightly golden and cheese begins to melt. Ensure beef filling is steaming hot throughout.
Serve warm with sour cream, guacamole, and extra salsa. Cool leftovers quickly, wrap individually, and refrigerate. Reheat wrapped in foil until steaming and reaching 165°F in the center.
Troubleshooting — fixes, not repeats
- If burritos tear, warm tortillas longer and do not overfill; 10-inch tortillas hold about 1.5 cups filling comfortably.
- If soggy, drain beef well and keep lettuce and tomatoes light inside; serve wet toppings on the side.
- If bland, add extra salsa, salt, or hot sauce to the beef; rice absorbs seasoning and needs flavorful meat.
- If not sealing, toast seam-side down first in a hot dry skillet so heat sets the fold before turning.
Make it your way
- For a large dawat: For a bean and cheese version, omit beef and double beans and rice.
- For a smothered version, place burritos in a baking dish, top with 2 cups enchilada sauce and 1 cup cheese, and bake at 375°F for 20 minutes.
- Use ground turkey cooked to 165°F instead of beef.
- Add fajita peppers and onions for extra vegetables and color.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat in a 350°F oven or microwave until steaming and reaching 165°F in the center.
Add fresh lettuce and sour cream after reheating.
FAQ
How do I roll a burrito tightly?
Warm tortillas, keep filling centered, fold sides in, then roll firmly from the bottom while tucking. Place seam-side down and toast briefly to seal. Do not overfill, which causes tearing.
Can I make burritos ahead?
Yes. Assemble without lettuce and tomatoes, wrap in foil, and refrigerate up to 4 days. Reheat until steaming and 165°F, then add fresh toppings. Freezer burritos work well for lunches.
What temperature should beef filling reach?
Ground beef filling should be fully browned with no pink and simmering in sauce. For food safety, ground beef should reach 160°F during cooking, and leftovers should reheat to 165°F.