Ground Beef Burritos
Beef burritos are a full meal wrapped in a tortilla: seasoned beef, beans, rice and melted cheese. This version is hearty, easy to build and made to freeze.
- 35 minTotal time
- 6Servings
- 620kcal / serving
- 30 gProtein
The filling is cooked until thick so it stays inside the burrito instead of soaking through. A quick toast in a dry skillet seals the seam and gives a golden, slightly crisp exterior.
The science: why this works
- Browning the beef and cooking the spices in the fat creates savory depth in the filling.
- Simmering the beef with salsa and beans until thick keeps the filling from making the tortilla soggy.
- Adding cooked rice off the heat soaks up the excess liquid without turning mushy.
- Warming the tortillas makes them pliable so they roll tightly without tearing.
- Toasting the burrito seam side down seals it and crisps the outside.
Why tortillas crack
Cold flour tortillas are dry and stiff because their starch and gluten are firm. A few seconds of steam or heat relaxes the gluten and softens the starch, letting the tortilla bend. This is why a warmed tortilla rolls tightly and a cold one splits.
Learn: Fresh tortillas on a dry comal →Thick filling, no soggy wrap
Free liquid in a filling migrates into the tortilla and breaks down its structure. Simmering the beef and salsa until thick, then folding in cooked rice, keeps the water bound up in starch so the burrito stays crisp outside and tender inside.
Learn: How starch thickens sauce →Ground Beef Burritos
35 min · 6 servings · Mexican · Main course
Ingredients
Makes 6 servings
- 500 gground beef (80% lean)
- 1small onion, diced
- 2cloves garlic, minced
- 1½ tbsp1/2 tbsp chili powder
- 1 tspground cumin
- ¾ tspsalt
- 120 mlsalsa, plus more to serve
- 1 can(400 g) black beans, drained and rinsed
- 1½1/2 cups cooked rice
- 150 gshredded cheddar or Monterey Jack
- 6large (10-inch, 25 cm) flour tortillas
- 120 mlsour cream, to serve
Method
Tips for the best result
- Cool the filling for 10 minutes before rolling; hot filling steams the tortilla and makes it tear.
- Do not overfill; about 3/4 cup per 10-inch (25 cm) tortilla is the limit.
- Roll tight and toast seam side down first so the burrito stays closed.
Mistakes to avoid
- Rolling cold tortillas, which crack at the folds; warm them first.
- Using a wet filling, which turns the tortilla soggy; simmer until thick.
- Overstuffing, which makes the burrito burst; keep to about 3/4 cup of filling.
Variations and swaps
- Add a layer of refried beans and a spoon of guacamole before rolling.
- Turn them into smothered burritos with enchilada sauce and cheese baked at 400°F (200°C) for 10 minutes.
- Use ground chicken or turkey, cooked to 165°F (74°C).
- Swap black beans for pinto or refried beans.
- Swap white rice for cauliflower rice to cut carbs.
- Swap cheddar for pepper jack for a spicy kick.
Storing and reheating
Refrigerate within 2 hours and eat within 3 to 4 days. To freeze, wrap each burrito in foil, freeze up to 3 months, and reheat from frozen at 375°F (190°C) for 30 minutes until 165°F (74°C) in the center.
Ground Beef Burritos: questions
How do you fold a burrito so it does not fall apart?
Fold the bottom edge over the filling, fold in both sides, then roll up tightly while tucking. Place it seam side down in a hot pan for a minute to seal.
Can you freeze beef burritos?
Yes. Cool the filling first, roll, wrap each in foil and freeze up to 3 months. Reheat from frozen in a 375°F (190°C) oven for about 30 minutes.
How do I keep my burrito from getting soggy?
Cook the filling until thick, cool it slightly, and do not add watery toppings inside. Add salsa and sour cream on the side or on top.
What temperature should the beef reach?
Ground beef must reach 160°F (71°C). When you reheat leftovers, bring them to 165°F (74°C).
What size tortillas do I need for burritos?
Use large 10-inch (25 cm) flour tortillas. Smaller ones are hard to roll without tearing, and corn tortillas are too brittle for burritos.
