Ground Beef Burritos
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
414 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Ground Beef Burritos
Description
The recipe begins by sautéing ground beef with chopped onions, seasoned simply with salt and pepper until fully browned and crumbled. Tomato paste, chili powder, Mexican oregano, garlic powder, cumin, and water are added to cook down into a thickened, spiced sauce that coats the meat evenly.
Each burrito is assembled by layering cooked Mexican cheese, rice, the ground beef mixture, and drained canned black beans on a flour tortilla. The tortillas are then carefully rolled with sides folded in to encase the filling. Burritos are pan-grilled seam side down with cooking spray to crisp each side evenly, creating golden, slightly crunchy exteriors that hold the soft, savory fillings securely.
This dish suits lunch or dinner and can be customized with guacamole, salsa, or sour cream as accompaniments. The recipe includes guidance to store leftovers in airtight containers in the refrigerator or freezer, with instructions to thaw and reheat gently to preserve texture and flavor.
Substitutions in the filling and assembly are noted with suggestions for spices and toppings, but following the recipe ensures a balanced, traditional flavor profile in the burritos.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion chopped, small
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoon Mexican oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
For assembly
- cooking spray
- 6 large flour tortillas
- 1 ½ cups Mexican cheese blend shredded
- 1 ½ cups rice cooked
- 1 (15-ounce) black beans rinsed and drained, canned
Instructions
- In a large skillet over medium-high heat, heat the olive oil, then add ground beef and onion, season with salt and pepper and cook and crumble until completely browned.
- Add the water, tomato paste, chili powder, oregano, garlic powder, and cumin. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes.
- Lay one tortilla on a flat surface. Layer with ¼ cup of cheese, ¼ cup of rice, ½ cup of the ground beef mixture and ¼ cup of black beans.
- Starting at that end, roll the tortilla up, folding in the sides. Set aside.
- Wipe down the skillet used to cook the taco stuffing and spray with cooking spray. Place the burrito on the skillet with the seam side down. Gently turn the burrito to the other side after 2 minutes and continue to turn until it is golden and crispy on all sides.
- Repeat with the remaining tortillas. Serve warm with guacamole, salsa and sour cream, if desired.
Notes
- The nutrition info refers to one assembled burrito including all fillings and tortillas.
- Store leftovers in airtight containers in the fridge for up to 4 days.
- Freeze cooked taco meat or fully wrapped burritos separately for up to 3 months; thaw in the refrigerator before reheating in a 350°F oven until hot.
- Adjust spices and toppings as desired for personalized flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1burrito | |
| Calories | 414kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 76mg | 25% |
| Sodium | 691mg | 29% |
| Potassium | 425mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 264mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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