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Easy Ground Beef Burritos

The combo of chipotle-infused beef and freshly chopped Pico works great in these Easy Ground Beef Burritos!

Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 972 kcal
Course: Main Course

Ingredients

  • 1 lb. ground beef
  • 1/2 small onion
  • 2 garlic cloves
  • 1-2 chipotles in adobo
  • 1-2 tablespoons adobo sauce from the can
  • 1 tablespoon chile powder (optional)
  • 2-3 teaspoons Mexican oregano
  • 1/4 teaspoon cumin
  • 3/4 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • 4-6 burrito-sized flour tortillas
  • 1 lb. cheese (I used Jack)
  • 2-3 cups cooked rice
For the Pico de Gallo:
  • 2 plum tomatoes
  • 1/2 small onion
  • 1 Jalapeño
  • 10-15 sprigs cilantro
  • juice of 1 lime
  • 1/4 teaspoon salt (plus more taste)

Instructions

    Cup of Yum
  1. If you want to make rice from scratch for your burritos, start with a single cup of uncooked white rice. Add the rice to a saucepan along with a glug of oil. Let the rice cook over medium heat until it's turning opaque and light brown in color, stirring occasionally. Add 1.5 cups water (or stock) along with 1/2 teaspoon salt. Bring to a boil, then reduce heat to a simmer, cover, and let cook until all the liquid is absorbed. Sometimes I will add a squeeze of lime and chopped cilantro to the cooked rice, but for this batch I kept it plain.
  2. For the Ground Beef, start by finely chopping 1/2 small onion (or 1/4 larger onion). Sweat the onion in some oil over medium heat. Once the onion has softened you can add the pound of ground beef, cooking until it is browned. Once browned you are welcome to drain off any fat if you want. Add 2 minced garlic cloves and cook for 30-60 seconds, and then add the remaining ingredients: 1-2 diced chipotles in adobo, 1-2 tablespoons adobo sauce from the can, 1 tablespoon chile powder (optional), 1/4 teaspoon cumin, 2-3 teaspoons Mexican oregano, 3/4 teaspoon salt, freshly cracked black pepper, and a splash of water. Combine well over medium heat and then take a final taste for seasoning. I added another generous pinch of salt to this batch. Once you're happy with the flavor, turn heat down to low to keep warm. Note: I usually scrape out the seeds of the chipotles.
  3. For the Pico de Gallo, start by giving the tomatoes, jalapeno, and cilantro a good rinse, then de-stemming the tomatoes and removing the bottom portion of the cilantro stems. Finely chop the tomatoes, onion, jalapeno and cilantro, adding it to a mixing bowl along with the juice of 1 lime and 1/4 teaspoon salt. Combo well and take a final taste for seasoning, adding more salt and lime if you want.
  4. To build the burritos, start by warming up a flour tortilla in a dry skillet over medium heat (this makes them easier to roll). Add some shredded cheese to the tortilla along with layers of rice, the ground beef, and plenty of Pico de Gallo. Tuck the ends in and roll tight. Give your burritos a minute or two in the dry skillet over medium heat until there are light brown spots forming on the tortilla. Serve immediately.
  5. Tip: use a fork or slotted spoon when adding Pico to your burrito. There will be some liquid in the Pico bowl and it can sog up your burrito if you add too much of it.

Notes

  • Using 2 chipotles will give you a fiery batch of ground beef.  Feel free to use only a single chipotle (or half of one) for a milder batch. 
  • If you want to add chile powder to your beef, try to use pure chile powder when you can.  Here's more info on the pure chile powders I use. 

Nutrition Information

Calories 972kcal (49%) Carbohydrates 46g (15%) Protein 51g (102%) Fat 64g (98%) Saturated Fat 31g (155%) Polyunsaturated Fat 3g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 194mg (65%) Sodium 1529mg (64%) Potassium 631mg (18%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2014IU (40%) Vitamin C 12mg (13%) Calcium 908mg (91%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 972

% Daily Value*

Calories 972kcal 49%
Carbohydrates 46g 15%
Protein 51g 102%
Fat 64g 98%
Saturated Fat 31g 155%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 194mg 65%
Sodium 1529mg 64%
Potassium 631mg 13%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 2014IU 40%
Vitamin C 12mg 13%
Calcium 908mg 91%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.