We are huge fans of wrapping our favorite ingredients into a crispy tortilla like in in this beef burrito recipe! If you’re looking to up your burrito game, try Smothered Chicken Burritos, California Burritos, Customizable Wet Burritos, Beef, Bean and Cheese Burritos and Breakfast Burritos!
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how to make beef burritos video
Ingredients
There are countless fillings for Beef Burritos, but ground beef, rice, beans, cheese, guacamole and chipotle sauce create a superior, well-rounded, full-flavored, palate pleasing bite…after bite. Let’s take a closer look at what you’ll need to make this recipe (full recipe measurements in the recipe card at the bottom of the post):
For The Ground Beef
While it takes a village to make Beef Burritos, the ground beef is undoubtedly the star. It’s juicy, perfectly seasoned with homemade taco seasoning and plenty of aromatic onions and garlic, and then just when you didn’t think it could get any better, it’s kicked up a notch by adding moisture with salsa instead of water. In addition to the ground beef, you will need:
Here are some variations to try:
Cheese sauce: Instead of shredded cheese, use nacho cheese sauce! You can use my sensational queso blanco, or nacho sauce sold in the jar. I particularly like the Tostitos brand queso that comes in a variety of flavors such as salsa con queso, queso blanco and southwest cheese corn dip. If using cheese sauce, add it over the beans so it’s sandwiched in the middle of the burritos so the tortillas don’t become soggy. Lettuce: Choose a crunchy, neutral lettuce like iceberg or Romaine for a satisfying, fresh bite. Don’t add lettuce if freezing. Corn: Use sweet drained canned corn or corn straight off of the cob. You can also grill or char the corn like I do in my corn salsa for a tantalizing charred smokiness. Black olives: Consider adding a layer of olives for their salty bite. Jalapeños or hot sauce: If you skip the chipotle sauce, consider adding heat with chopped or sliced jalapeños or I particularly love these sweet and spicy pickled jalapeños from Trader Joes. They are similar to candied jalapenos but a little less sweet AKA perfection. Vegetarian: Swap the ground beef for tofu or vegetables such as bell peppers, corn and zucchini. I don’t suggest vegetables if freezing. Pico de gallo: Add fresh tomato salsa for a vibrant, punchy freshness. You can use my homemade pico de gallo recipe or store bought usually found in the deli section. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Tomatoes: Instead of pico de gallo, you can simply add chopped, seeded tomatoes. Toss them with a little cilantro for a zesty freshness. Salsa: Completely change the flavor profile of your Beef Burritos with a salsa. Swap the salsa in the filling for salsa verde or add layer of salsa to the burritos such as black bean corn salsa, avocado salsa, charred corn salsa, mango salsa, or pineapple salsa. Pickle onions: These are tangy, punchy fantastic and so easy to make at home. Use my super simple pickled red onions recipe and they’ll be ready in 30 minutes! Cotija cheese: Consider a layer of Cotija for a salty finish. Cotija is known as “Mexican Parmesan” because it is wonderfully salty, hard, and crumbly. It is traditionally found with the specialty cheeses and should be readily available. You may also use queso fresco.
BEEF variations
The ground beef filling can be swapped out for your favorite protein from Mexican Shredded Beef to Beef Barbacoa to Beef Birria. Here are some options:
Mexican Shredded Beef: Spoon tender braised beef (in the crockpot, oven, stove or instant pot) with a caravan of rich, earthy, fiesta seasonings, punchy salsa, tangy green chilies, savory beef broth and smoky liquid smoke. Beef Barbacoa (Crockpot): Crazy juicy beef slow cooked until melt-in-your-mouth tender infused with a tangy, chipotle sauce. Barbacoa Beef is known for its intense flavor and perfect balance of chipotle peppers, cumin, oregano and lime juice. Beef Birria: An explosion of complex earthy, smoky, savory, slightly spicy, juicy, addictiveness in each and every saucy bite. The beef is stewed until fall apart juicy tender in a from scratch rich broth made from chilies, onions, garlic, tomatoes and toasted spices including peppercorns, cumin seeds, coriander seeds, cloves, bay leaves and cinnamon. Carne Asada: The quintessential Mexican steak marinated in orange juice, lime juice, soy sauce and a splash of liquid smoke then spice rubbed with cumin, chili powder, smoked paprika, garlic and onion. It’s juicy, flavorful and crazy good.
PORK
Carnitas (Crockpot): Juicy pork smothered in a dynamic fiesta spice rub then slow cooked with orange juice and lime juice then finished in the oven to create glorious caramelized crispy burnt ends. Chipotle Sweet Pulled Pork: a Cafe Rio Copycat that’s juicy, tender, melt-in-your-mouth with the perfect balance of saucy sweet heat.
CHICKEN
You can also use chicken instead of beef such as Shredded Mexican Chicken (Crockpot): Chicken Tinga, Shortcut Mexican Shredded Chicken, Cilantro Lime Chicken, Chipotle Chicken or Chili lime chicken.
How to make Beef Burritos
Burritos are one of life’s simplest pleasures, and also one of the simplest to make! These Ground Beef Burritos are easy to make from scratch or use shortcuts like store-bough guacamole and taco seasoning. Follow along while we take a closer look with step-by-step photos or watch the HOW TO video in the recipe card (full recipe with measurements in the recipe card at the bottom of the post):
Step 1: Make the ground beef filling. Start by sautéing the onions for a few minutes before adding the beef. This will ensure they are not only soft but beautifully caramelized by the time the beef is done. Next, brown the beef then drain some of the grease when the beef is about 80% cooked. Add the garlic, homemade seasonings, salsa and green chilies and continue to cook until the beef is cooked through.
Step 2: Layer the tortillas. Now the fun part! Layer each tortilla with: rice, black beans (if using refried beans, layer first), chipotle sauce or sour cream, guacamole, ground beef, and cheese down the center of the tortilla.
Step 3: Roll the burritos. Roll up the tortillas burrito style, squeezing in any escaping filling as you roll.
Step 4: Toast burritos. You can serve the burritos cold but if you want that coveted crispy shell and sublime melty cheese, you’ll want to heat them in the oven, air fryer or skillet. Instructions to follow.
WHAT dipping sauces for burriTos?
The goal of this burrito recipe was to strike the perfect balance; to create burritos saucy enough that the filling wasn’t dry, but not too saucy or the tortillas would be soggy. Mission accomplished. That being said, that means these burritos aren’t overly saucy – and I am always one for extra sauce. Here are a few ideas:
It creates a crunchy shell giving way to the dreamy filling It toasts the tortilla for an extra layer of complex, nutty flavor It warms the filling ingredients It melts the cheese into a cohesive, melty filling
To toast burritos in the air fryer:
The air fryer will create the most shatteringly crispy burritos of all three options – without any oil. The only down side is you’ll have to work in batches, just like the skillet. To toast the burritos, add them in a single layer in the air fryer basket without touching. Air fry at 400 degrees F for 7-9 minutes, flipping halfway through or until crispy.
To toast burritos in a skillet:
Searing the burritos in a skillet also imparts a tantalizing crunch, especially if you use thin tortillas as suggested. You can use a well-seasoned cast iron skillet or a nonstick skillet. Add half of the burritos, seam side down and cook over medium heat, rotating the burritos until each side is golden and crunchy and the inside is warm and melted. Don’t be tempted to crank up the heat or the filling won’t be warmed by the time the tortilla is toasted.
To heat burritos in the oven:
Toasting the burritos in the oven is convenient because you can cook all of them at once. Top a baking sheet with an oven safe rack and add the burritos on top. The baking rack helps the Ground Beef Burritos crisp up on all sides, but if you don’t have a baking rack, then just preheat your baking sheet in the oven. Add the burritos to the rack and brush the tops and sides of the burritos with olive oil (or spray with nonstick cooking spray). You don’t have to add the oil, but it does enhance the flavor and crispiness. Bake at 400 degrees for 18-20 minutes or until lightly golden. Broil to desired crispiness, flip over and broil the other side until golden.
Chipotle Sauce AKA MY FAVORITE: This is by far my favorite sauce for dipping burritos because of its explosively flavorful, creamy, spicy, smoky, zesty addictive nature! It’s made with the intoxicating symphony of chipotle peppers in adobo, cilantro, garlic, lime juice, ground cumin, smoked paprika, sour cream and mayonnaise (or sub-Greek yogurt). My addiction started at Rubio’s where I always ordered an extra side of sauce and then it came home with me once I realized how easy it was to make – just 5 minutes in your food processor with zero chopping! Sour Cream: If you’re looking for an easy option without heat, plain sour cream will do the trick with its tangy, silky creaminess. If you are trying to save some calories, you may use plain Greek yogurt instead. Avocado Crema: This tangy, refreshing crema is another addiction of mine and perfect for those who love avocados – and even those who don’t! Avocado crema is a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender. Guacamole: Use any leftover guacamole from the filling for dipping. Salsa Verde Sour Cream: It’s easy to jazz up sour cream by adding ¼ cup salsa verde to 1 cup sour cream along with 1 tablespoon lime juice and either cayenne pepper or chipotle powder to taste Sriracha Sour Cream: Spice up your sour cream by mixing it with some of your favorite hot sauce. Salsa Sour Cream: Combine ½ cup sour cream, ½ cup salsa, 1 tablespoon lime juice, and hot sauce to taste. Avocado Ranch: This sensational dressing is spiked with tomatillos, jalapeno, garlic, cilantro, lime and smoked paprika to create a creamy ranch with a Mexican flair. It’s positively addicting! Cilantro Lime Dressing: Similar to the Avocado Ranch made with tomatillos, jalapeno, garlic, cilantro, lime and smoked paprika to create a luscious dressing packed with irresistible tangy, punchy flavor.
Wet beef burritos: Place burritos on lightly greased, foil lined baking sheet. Lightly brush the tops and sides with olive oil (or spray with nonstick cooking spray). Bake for 15 minutes or until lightly golden then remove from the oven. Fold the sides of the foil up around the burritos (to keep the sauce from escaping) and evenly pour enchilada sauce over burritos then evenly top with one cup cheese. Bake an additional 5 minutes or until cheese is melted. Soft burritos: Swap the burrito tortillas for taco size flour or corn tortillas to make soft tacos instead. Top additional toppings such as Cotija cheese, cilantro, tomatoes, pico de gallo, black bean corn salsa, avocado corn salsa, etc. Baked Hard Tacos: Line stand-up taco shells in a 9×13 baking dish. Sprinkle some cheese on the bottom of each taco shell and bake at 350 degrees F for 8 minutes (baking crisps up the shells and the cheese prevents the shell from becoming soggy). Add the rice, beans, beef then top with additional cheese. Bake at 350 degrees F for 15-18 minutes or until cheese is completely melted. Top with your favorite toppings such as lettuce, tomatoes, sour cream, salsa, etc. Go low carb: Swap the tortilla for bib lettuce to make lettuce wraps instead. Make a burrito bowl: Skip the tortillas and instead pile the ingredients together to make burrito bowls. Make nachos: Top sturdy tortilla chips with your filling leftovers! Add chips, ground beef, beans and cheese to a baking sheet and bake for 10 minutes at 350 degrees until the cheese is melted, then pile with fresh toppings. Make a salad: Swap the tortillas for crunchy Romaine lettuce and pile on the burrito fillings along with cherry tomatoes, bell peppers, olives, sunflower seeds and tortilla strips or crushed chips. Serve with watered down chipotle sauce, Cilantro Lime Dressing or Avocado ranch. Quesadillas: Layer the leftovers inside quesadillas the toast to perfection the serve with additional guacamole and sour cream and salsa.
HOW LONG are burritos good for?
These Ground Beef Burritos will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months. I recommend wrapping the burritos in foil to hold them securely together, then, you can easily reheat together or individually in the air fryer or oven.
HOW TO REHEAT BURRITOS
You have a few options when it comes to reheating burritos. The air fryer is my favorite method because it restores the burritos to their former crunchy glory, but the oven is super convenient if reheating more than a few. The following is for reheating TOASTED burritos. If your burritos are not toasted, then follow the toasting instructions in the recipe.
To air fry an already toasted burrito: Keep the burrito in foil and air fry at 400 degrees for 6 minutes (it burns if not in foil). Remove the foil and continue to cook for an additional 3-4 minutes or until crispy and warmed through, flipping halfway through. To reheat an already toasted burrito in the oven: Place individually foil wrapped burritos on a baking rack placed over a baking tray. Bake at 350°F for 15 minutes. Unwrap the burritos and continue to bake for 5- 10 minutes, or until warmed through. Stove top: Leave the burritos in the foil and heat over medium heat in dry pan for 8 minutes, turning occasionally. Remove the foil and continue to cook for 2-4 minutes or until crispy and warmed through. Microwave: The microwave is my last choice because it won’t crisp up the tortilla. Still, it is the quickest method when you need a quick fix. To reheat, remove the burrito from foil, and microwave for 1-2 minutes, flipping halfway, until warmed through. Crisp up in a dry skillet if desired.
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