Easy Beef Burritos

Easy Beef Burritos are a hearty, satisfying meal that’s perfect for busy weeknights or feeding a hungry crowd. I love how simple they are to throw together, and how every bite is packed with seasoned beef, melty cheese, and flavorful fillings—all wrapped in a soft tortilla.

Why You’ll Love This Recipe

I love this recipe because it’s customizable, freezer-friendly, and comes together in under 30 minutes. I can make a batch ahead of time, wrap them up, and heat them as needed. Whether I’m feeding the family or meal prepping for the week, these burritos always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Olive oil

• Onion, finely chopped

• Garlic, minced

• Taco seasoning (or a mix of chili powder, cumin, paprika, oregano, and salt)

• Water or beef broth

• Cooked rice (optional)

• Shredded cheddar or Mexican cheese blend

• Flour tortillas (large)

• Optional fillings: black beans, sour cream, salsa, guacamole, lettuce, tomatoes, jalapeños

Directions

1. I heat a bit of olive oil in a skillet over medium heat, then add the chopped onion and garlic and cook until soft and fragrant.

2. I add the ground beef, breaking it up with a spoon, and cook until browned.

3. I stir in the taco seasoning and a splash of water or broth, letting it simmer until thickened.

4. I warm the tortillas and start layering—usually rice, beef, cheese, and any other toppings I want.

5. I roll up each tortilla tightly into a burrito, folding in the sides first, then wrapping from the bottom up.

6. I serve them as is, or toast them in a dry skillet to make the outside crisp and golden.

Servings and timing

This recipe makes 4–6 burritos, depending on how full I stuff them. It takes about 10 minutes to prep and 15–20 minutes to cook.

Variations

Sometimes I swap the ground beef for ground turkey or plant-based crumbles. I’ve also added sautéed peppers and onions, or used refried beans instead of rice. For a smothered burrito, I top them with enchilada sauce and cheese and bake until bubbly. The possibilities are endless.

Storage/Reheating

I wrap leftover burritos in foil or plastic wrap and store them in the fridge for up to 4 days. To freeze, I wrap them individually in foil and store in a freezer bag for up to 2 months. I reheat in the microwave (unwrap first) or toast in a skillet or oven for a crispier texture.

FAQs

Can I make these ahead of time?

Yes. I prep and assemble the burritos, then refrigerate or freeze until I’m ready to heat and serve.

How do I keep them from getting soggy?

I let the beef mixture cool slightly and avoid overfilling with wet ingredients like salsa or sour cream when making them ahead.

What’s the best cheese to use?

I love using a Mexican blend or sharp cheddar, but Monterey Jack or pepper jack work great too.

Can I make them vegetarian?

Absolutely. I use black beans, rice, sautéed veggies, and cheese for a meat-free version.

Are these freezer-friendly?

Yes. I freeze them wrapped tightly and reheat in the oven at 375°F for 25–30 minutes or microwave until heated through.

Conclusion

Easy Beef Burritos are one of my favorite go-to meals when I need something quick, comforting, and customizable. I love how I can prep them ahead, freeze them for later, or serve them right away with all my favorite toppings. They’re simple, filling, and always a crowd-pleaser.

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