Description
Hearty and flavorful cheesy beef burritos packed with seasoned ground beef, beans, rice, and plenty of cheese. Perfect for a satisfying weeknight meal!
Ingredients
Scale
- 1 pound ground beef (80/20 blend recommended for flavor)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies
- 1 packet (1 ounce) taco seasoning
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 cup cooked rice (white or brown, your preference)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 2 cups shredded cheddar cheese (or a Mexican cheese blend)
- 1 cup shredded Monterey Jack cheese
- 8 large flour tortillas (10–12 inch diameter)
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro, shredded lettuce
Instructions
- Brown the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté the Vegetables: Add the chopped onion and green bell pepper to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Spices: Add the minced garlic to the skillet and cook for another minute, until fragrant. Stir in the taco seasoning, chili powder, cumin, and smoked paprika. Cook for 1 minute more, stirring constantly.
- Simmer the Sauce: Pour in the tomato sauce, diced tomatoes (undrained), and diced green chilies. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally.
- Stir in Beans and Rice: Stir in the cooked rice, black beans, and kidney beans. Mix well to combine. Cook for another 5 minutes, stirring occasionally, to heat the beans and rice through. Taste and adjust seasonings as needed.
- Warm the Tortillas: Warm tortillas in a dry skillet over medium heat for about 15-20 seconds per side, in the microwave wrapped in a damp paper towel for about 30 seconds, or in the oven wrapped in foil at 350°F for about 10 minutes.
- Layer the Ingredients: Lay a warm tortilla on a clean surface. Spread about 1/2 cup of the beef filling in the center of the tortilla, leaving about 2 inches of space around the edges. Sprinkle about 1/4 cup of cheddar cheese and 1/8 cup of Monterey Jack cheese over the beef filling.
- Fold the Sides: Fold in the sides of the tortilla over the filling.
- Roll the Burrito: Starting from the bottom edge closest to you, tightly roll the burrito up and over the filling, tucking in the sides as you go.
- Repeat: Repeat steps 7-9 with the remaining tortillas and filling.
- Optional Grilling: Preheat your grill to medium heat. Lightly brush the outside of each burrito with olive oil or cooking spray. Place the burritos on the grill and cook for 2-3 minutes per side, or until they are golden brown and slightly crispy. Watch them carefully to prevent burning.
- Optional Baking: Preheat your oven to 350°F (175°C). Lightly grease a baking dish with cooking spray. Place the burritos seam-side down in the prepared baking dish. Brush the tops of the burritos with melted butter or olive oil. Bake for 15-20 minutes, or until they are heated through and the cheese is melted and bubbly. For extra cheesy burritos, sprinkle additional shredded cheese over the tops of the burritos during the last 5 minutes of baking.
- Serve: Serve immediately with your favorite toppings.
Notes
- Make it Vegetarian: Substitute the ground beef with crumbled tofu or a vegetarian ground beef substitute.
- Add More Vegetables: Add other vegetables to the filling, such as corn, zucchini, or mushrooms.
- Spice it Up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling for extra heat.
- Use Different Cheeses: Experiment with different types of cheese, such as pepper jack, queso fresco, or Oaxaca cheese.
- Make it Ahead: You can assemble the burritos ahead of time and store them in the refrigerator for up to 24 hours. Bake or grill them just before serving.
- Freeze for Later: Wrap the assembled burritos individually in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake or grill as directed.
- Rice Variety: Feel free to use cilantro-lime rice for an extra burst of flavor. Just mix cooked rice with lime juice and chopped cilantro.
- Bean Variety: Pinto beans are a great substitute for black or kidney beans.
- Tortilla Size Matters: Using larger tortillas (12-inch) makes rolling easier and allows for more filling.
- Preventing Soggy Burritos: Make sure to drain the ground beef thoroughly and avoid adding too much liquid to the filling. This will help prevent the burritos from becoming soggy.
- Cheese Placement: Placing the cheese directly on the filling helps it melt evenly and creates a gooey, delicious center.
- Pressing the Burritos: After rolling, you can gently press the burritos with a spatula to flatten them slightly. This helps them cook more evenly and prevents them from bursting open.
- Serving with Sides: Consider serving the burritos with a side of Mexican rice, refried beans, or a simple salad.
- Prep Time: 20 minutes
- Cook Time: 40 minutes