Description

This Ultimate Stuffed Beef Burrito recipe delivers a flavorful and hearty meal packed with seasoned ground beef, fluffy rice, black beans, and melty cheese, all wrapped in a warm flour tortilla and toasted to crispy perfection. Perfect for a family dinner or a satisfying lunch, it’s easy to prepare with simple ingredients and offers a delicious combination of textures and tastes.

Ingredients

Scale

Beef and Seasoning

1 lb lean ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning or homemade (1 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp oregano, salt & pepper)
1/4 cup tomato sauce or salsa
1 tbsp olive oil

Rice

1 cup long-grain white rice
2 cups water or chicken broth
1/2 tsp salt
1/2 tsp cumin (optional)

Additional Fillings

1 can black beans, drained and rinsed
1 1/2 cups shredded cheddar or Mexican blend cheese
1/2 cup sour cream
1/2 cup guacamole
1/2 cup pico de gallo or diced tomatoes
Fresh cilantro, chopped (optional)

Wrap

6 large flour tortillas (10-inch burrito size)

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Instructions

Cook Rice: Bring water or chicken broth to a boil in a pot. Stir in the long-grain white rice, salt, and optional cumin. Cover with a lid and reduce heat to simmer. Cook for 15–18 minutes until the rice is tender and fluffy. Remove from heat and keep covered.
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
Brown Beef: Add the lean ground beef to the skillet. Cook for 6–8 minutes, breaking it apart with a spatula, until browned and cooked through. Drain any excess grease from the skillet to reduce fat content.
Season Beef: Stir in taco seasoning and tomato sauce or salsa into the browned beef mixture. Simmer for 3–4 minutes on low heat to blend the flavors well.
Warm Tortillas: Wrap the flour tortillas in a damp paper towel and microwave for about 20 seconds or lightly warm each side in a dry skillet for a few seconds until pliable and warm.
Assemble Burritos: Lay each warmed tortilla flat and layer with cooked rice, seasoned beef, rinsed black beans, and shredded cheese. Add desired toppings such as sour cream, guacamole, pico de gallo, and chopped cilantro.
Fold and Toast: Fold in the sides of each tortilla and roll up tightly. Place the burrito seam-side down in a hot skillet and toast until the tortilla is golden brown and crispy on the outside, about 2–3 minutes per side.
Serve: Slice the burritos in half if desired and serve immediately with extra toppings on the side.

Notes

Use lean ground beef to reduce grease and keep burritos less oily.
The rice can be cooked with chicken broth instead of water for extra flavor.
To make it vegetarian, substitute the beef with seasoned sautéed vegetables or plant-based meat crumbles.
For spicier burritos, add jalapeños or hot sauce to the filling or toppings.
If you prefer, you can prepare the burritos ahead and freeze them, then reheat in the oven for 15–20 minutes at 350°F (175°C).