These Beef & Rice Burritos are loaded with seasoned ground beef, fluffy rice, melted cheese, and simple Tex-Mex flavors, all wrapped in a warm flour tortilla and toasted until golden. They’re easy to make, freezer-friendly, and perfect for busy weeknight dinners or meal prep.
Beef & Rice Burritos
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook for about 4 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Season the beef with chili powder, paprika, cumin, oregano, salt, and pepper. Stir well.
- Mix in the cooked rice, diced tomatoes, and green chilies if using. Cook for 2 to 3 minutes until everything is heated through.
- Remove from the heat and stir in the cilantro.
- Warm the tortillas slightly to make them easier to roll.
- Place an even amount of the beef and rice mixture in the center of each tortilla.
- Sprinkle with the cheddar and Monterey Jack cheese.
- Fold in the sides and roll tightly into burritos.
- Heat a clean skillet over medium heat and lightly brush with butter or olive oil.
- Toast the burritos seam-side down for 2 to 3 minutes, then flip and cook until both sides are golden and crispy.
- Serve warm with your favorite toppings.
Notes
- Warm tortillas before rolling to prevent cracking.
- Drain excess grease from the beef for the best texture.
- Do not overfill the burritos.
- Freshly shredded cheese melts more smoothly.
- Toasting adds a crispy exterior and helps seal the burrito.
Variations
- Add black beans for extra protein.
- Mix in corn for sweetness.
- Use ground turkey instead of beef.
- Make them spicy with diced jalapeños.
- Add sautéed bell peppers and onions.
Serving Suggestions
- Mexican rice
- Refried beans
- Tortilla chips and salsa
- Fresh avocado salad
- Street corn
Tips
- Wrap leftovers individually for easy lunches.
- Freeze uncooked or cooked burritos for up to 3 months.
- Reheat in a skillet to restore crispiness.
- Use leftover taco meat to save time.
- Add extra cheese for an even gooier filling.
Prep Time, Cook Time, and Total Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings
Serves: 6 burritos
Nutrition Information (Approximate Per Burrito)
- Calories: 610
- Protein: 34g
- Carbohydrates: 43g
- Fat: 33g
- Sodium: 790mg
FAQs
Can I make these burritos ahead of time?
Yes. Assemble the burritos, wrap them tightly, and refrigerate for up to 3 days before reheating.
Can I freeze beef and rice burritos?
Absolutely. Wrap each burrito individually in foil or plastic wrap, then place them in a freezer-safe bag for up to 3 months.
What’s the best cheese for burritos?
Cheddar, Monterey Jack, Pepper Jack, or a Mexican cheese blend all melt beautifully.
Can I use brown rice?
Yes. Brown rice works just as well and adds extra fiber and a slightly nuttier flavor.
How do I keep burritos from falling apart?
Avoid overfilling, fold the sides in first, roll tightly, and toast the seam side down to help seal them.
What sauces go well with these burritos?
Salsa, queso, chipotle mayo, sour cream, avocado crema, cilantro lime sauce, or your favorite hot sauce are all delicious options.
Conclusion
Beef & Rice Burritos are a simple, satisfying meal packed with seasoned beef, fluffy rice, and melted cheese inside a crispy toasted tortilla. They’re perfect for meal prep, family dinners, or a grab-and-go lunch, and they’re easy to customize with your favorite toppings and fillings.
