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Beef Burritos
Easy, flavorful, and freezer-friendly! This Beef Burrito recipe come together fast and is a crowd-pleaser. The beef filling can also be used in multiple ways.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1/2 medium sized yellow onion, diced
- 1 pound lean ground beef (I used 97% lean)
- 2 teaspoons ground cumin
- 1/2 cup frozen or canned corn, drained
- 1/2 cup black beans, drained and rinsed
- 1 cup salsa (your favorite)
- 4–5 burrito-sized flour tortillas (Tip: Use whole wheat for healthier option.)
- 3/4 cup shredded cheddar cheese
- Optional: 2 cups cooked rice (rec: Instant Pot Cilantro Lime Rice or Instant Pot Brown Rice)
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Instructions
Make It Now:
- Make the Beef Filling: In a large nonstick skillet, heat the oil over medium-high heat. Sauté the onion until it begins to soften, about 3-4 minutes. Add in the ground beef and cumin. Break up and cook the beef until it is no longer pink. Drain off the excess grease. Reduce the heat to low and stir in the corn, black beans, and salsa. Cook for 2-3 minutes, stirring occasionally. Set aside.
- Prep: Preheat the oven to 400°F. Tear off 4-5 pieces of foil (big enough to wrap the burritos).
- Fill Burritos: To fill each burrito, lay a tortilla out on a piece of foil and sprinkle about 2 tablespoons of shredded cheese over the tortilla. Then add roughly 3/4 cup of beef mixture. (Optional: Add in about 1/3 cup cooked rice at this step.)
- Wrap Burritos: To wrap each burrito, fold in the sides of the tortilla over the filling. Then, fold the bottom up and roll the burrito tightly. Place the burrito seam down and wrap it tightly in the foil. (Freezing instructions begin here.)
- Bake: Place burritos on a sheet pan (to catch any spills). Bake for 15 minutes or until heated through.
Freeze For Later: Place foil-wrapped (but not baked!) burritos into a gallon size freezer bag or container. Squeeze out any excess air, seal, label the bag, and freeze.
Prepare from Frozen: You have 2 options to heat the frozen burritos:
1) Microwave Method: Unwrap the foil from the frozen burrito, wrap in a moist paper towel, and microwave using the defrost setting for 2 to 3 minutes, or until warmed through.
2) Oven Method (Thawed): Thaw the burritos in the refrigerator. Bake as directed above.
Note: We have not tested warming these in the oven from frozen yet. However, you can try baking in the foil at 400°F for about 45 minutes or until warmed through. Let us know if you try this in the comments!
Notes/Tips
- Gluten-Free Variation: Use gluten-free tortillas (not corn tortillas!) if making from fresh. We have found the GF tortillas (especially the corn ones) unfortunately don’t hold up well in the freezer. Let us know if you find a brand that does, though!
- Budget-Friendly Tip: Add in cooked rice to the burritos to make the filling stretch even farther.
- Time-Saving Tip: Make a double batch of the meat mixture and use it for this recipe one night and then Ground Beef Quesadillas or Baked Nachos the next!
- You will have roughly 4 cups of burrito filling to work with. If you like bigger burritos, use 1 cup of filling per burrito to make 4 large burritos.
- You may be tempted to add salt to the beef mixture. But, once it is mixed with salsa, cheese, and in the tortillas, it is plenty salty.
Find it online: https://thrivinghomeblog.com/beef-burrito-recipe/
