Easy Ground Beef Burritos Recipe for a Quick Family Dinner

Beef Burritos

These ground beef burritos are my go to answer for a busy Tuesday.

Seasoned beef, refried beans, onions, and melted pepper jack cheese get rolled up in soft flour tortillas, and dinner lands on the table in about 45 minutes. They taste hearty and savory, they travel well to a potluck, and they freeze beautifully for later.

Holly’s Recipe Highlights

The skill level here is low, which is exactly why I keep this one in rotation. Once the ground beef is cooked, you are simply assembling and serving. No tricky technique, no long list of equipment, no stress.

• Budget tip: stretch the filling with finely diced leftover meats, veggies, or cheeses you already have in the fridge.
• Vegetarian swap: use all refried beans, or add black beans and skip the meat.
• Time saving tip: meal prep and freeze the burritos for up to 4 months so a quick dinner or workday lunch is ready when you need it.
• Flavor: the filling is savory and hearty, and the spice level is easy to adjust with your taco seasoning.

When my sister in law had her second baby, I brought over a foil wrapped stack of these along with a bag of shredded lettuce and a jar of salsa. She texted me a week later saying they saved her on the nights nobody had energy to cook. That is the kind of recipe I want in my back pocket.

Ingredient Tips for Beef Burritos

Ground beef is the classic choice, but chicken or turkey works just as well in the same amount. I use 1 pound of 80/20 lean ground beef because that little bit of fat keeps the filling juicy after you drain the excess.

Refried beans can be bought or made at home. If you cook a big batch, freeze the extra in smaller portions so a future burrito night is even faster.

Taco seasoning is the shortcut that does the heavy lifting. Buy a packet or mix your own, then adjust it to your family’s taste. Extra seasoning also works as a rub for steak fajitas or to season Mexican corn.

For cheese, almost any shredded cheese melts nicely. A Mexican blend, crumbled cotija, or Monterey Jack are the ones I reach for most. The version below uses 1½ cups of shredded pepper jack because the mild heat plays well with the beef.

Large flour tortillas hold up best. The 12 inch size gives you room to roll without tearing. Corn tortillas can be used, but they tend to crack when rolled, so the same filling often works better as tostadas.

Best Burrito Toppings

Nearly any taco filling works inside a burrito, so start with what you already have on hand.

• Diced tomatoes
• Brown or white rice, or quinoa
• Bell peppers
• Shredded lettuce
• Sliced olives
• Jalapenos or green chiles

For the cold toppings, set out sour cream, guacamole, and salsa and let everyone build their own. Raw vegetables do not freeze well, so add those fresh after reheating if you plan to freeze a batch.

Holly’s Best Burrito Tips

Four small habits make a big difference.

• Cool the beef a little. Let the meat mixture sit for a few minutes before assembling, then layer it on top of the refried beans. That order keeps the tortilla from turning soggy.
• Warm the tortillas. A few seconds in the microwave or a quick pass in a dry skillet makes them soft, so they bend instead of cracking.
• Do not overfill. About ¾ cup of filling per burrito rolls easily and stays closed. More than that and you will be wrestling with a torn tortilla.
• Brown them for a crisp outside. A quick sear in a skillet gives the burrito a shell that holds up on a potluck platter.

Time saving tip: assemble the burritos while the beef cools. By the time the last tortilla is rolled, the first ones are ready for the skillet.

Storing and Reheating

Wrap leftover burritos in plastic or place them in an airtight container and refrigerate for up to 4 days. Reheat in the microwave for a fast lunch, or bake them in the oven at 350°F for 20 to 25 minutes if you want the shell crisp again.

To freeze, let the burritos cool completely, wrap each one in foil, and place them in zippered freezer bags. They keep for up to 4 months. Thaw in the refrigerator before reheating so the middle warms evenly.

If you are packing lunches, pull one from the freezer the night before and let it thaw in the fridge. By noon it is ready for a quick reheat.

A small label with the date saves guesswork later. I keep a marker in the drawer next to the foil, so it takes two seconds.

More Mexican Inspired Favorites…

If this recipe earns a spot in your regular rotation, these other Mexican inspired favorites are worth adding to your list.

They share the same big, savory flavors, and most of them come together quickly with ingredients you likely already have.

Chili Nachos

A loaded skillet of nachos is the easiest way to feed a crowd on game day.

Set out the toppings and let everyone build their own plate. Keep the base warm in the oven on low while guests arrive, then add the cold toppings right before serving.

Shrimp Fajitas

When you want something a little lighter than beef, shrimp fajitas cook fast and taste bright.

Serve the tortillas warm and let people fill their own. It is a good choice for a small dinner where you want everyone involved at the counter.

Beef Taco Pasta Skillet

This one brings the same seasoned beef flavor into a one pan pasta dinner.

It is the kind of meal that works on a weeknight when you need something filling and you are not in the mood for a sink full of dishes.

Copycat Crunchwrap Supreme

A copycat take on a drive through favorite, made at home with ground beef. Fold, toast, and serve it warm. It is a fun one to make with kids who like to help at the counter.

If you make these beef burritos, I would love to hear how they turned out. Leave a comment and a rating, and tell me what you tucked inside.

Ingredients

This makes 6 burritos. Here is what you need.

• 1 pound lean ground beef (80/20)
• 1 small yellow onion, finely diced
• 1 ounce taco seasoning (1 packet)
• 2 tablespoons chopped fresh cilantro, optional
• 6 large flour tortillas (12 inch), warmed
• 1 (16 ounce) can refried beans, warmed
• 1½ cups shredded pepper jack cheese

A quick note on the cilantro. It is optional, so if someone at your table dislikes it, leave it out and no one will miss it. Warming the refried beans makes them easier to spread in a thin layer, which helps each burrito roll evenly.

Feeding a bigger group? This doubles without any change to the method. Use a larger skillet, or cook the beef in two batches so it browns instead of steaming.

Instructions

The method is simple: cook the beef, warm the tortillas, fill, and roll.

1. In a 12 inch skillet set over medium high heat, add the ground beef and the diced yellow onion.
2. Cook the meat until it is no longer pink and the onions are translucent. Drain any fat.
3. Add the taco seasoning and prepare it according to the packet directions.
4. Stir in the cilantro if you are using it, then remove the pan from the heat.
5. Lay out the flour tortillas and spread a layer of refried beans into the middle of each one.
6. Top each tortilla with an equal amount of the meat mixture and the shredded cheese.
7. Roll up each tortilla burrito style and enjoy warm.
8. Optional: heat a nonstick skillet over medium heat. Add a burrito seam side down and cook 2 to 3 minutes, or until slightly browned. Flip it over and repeat on the other side.

If you want extras inside, add sour cream, tomatoes, jalapenos, or other favorites before rolling. Keep in mind that raw vegetables do not freeze well, so if you plan to freeze a batch, leave those out and add them fresh later.

Use about ¾ cup of filling per burrito and do not overfill. That amount keeps the rolling easy and the seams closed.

Leftovers wrapped in plastic or stored in an airtight container keep in the refrigerator for up to 4 days. Reheat in the microwave, or bake at 350°F for 20 to 25 minutes. To freeze, wrap cooled burritos in foil, place them in zippered freezer bags, and store for up to 4 months. Thaw in the refrigerator before reheating.

Prep time is 25 minutes, cook time is 20 minutes, and total time is 45 minutes.

Notes

The recipe stays basic on purpose, and that is what makes it so flexible. If you want more inside the tortilla, add sour cream, tomatoes, jalapenos, or other favorites before you roll.

Two things to remember. Raw vegetables do not freeze well, so keep those for burritos you plan to eat fresh. And leftovers keep in an airtight container in the refrigerator for up to 4 days.

If your family likes more heat, use a spicy taco seasoning or add extra jalapenos. Cooking for kids? A mild seasoning packet and Monterey Jack keep everyone happy.

Make it a topping bar night. Set everything out and let each person build their own, which is a nice way to handle a table full of different tastes.

Recipe details

This recipe makes 6 burritos.

Nutrition per burrito, from the source recipe:

Those numbers will shift with your cheese, tortilla, and filling choices, so treat them as a starting point rather than a fixed rule.

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Beef Burritos These ground beef burritos are my go to answer for a busy Tuesday. Seasoned beef, refried beans, onions, and melted pepper jack cheese get rolled up in soft flour tortillas, and dinner lands on the table in about 45 minutes.

• Total Time: 45 min
• Yield: 6 burritos 1x

Ingredients

Scale 1x2x3x

Ingredients
1 pound lean ground beef 80/20
1 small yellow onion, finely diced
1 ounce taco seasoning
2 tablespoons chopped fresh cilantro
6 large flour tortillas, warmed, 12-inch
1 (16 ounce) can refried beans, warmed
1½ cups shredded pepper jack cheese

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Instructions

Instructions
1-In a 12″ skillet set over medium-high: In a 12″ skillet set over medium-high heat add ground beef and yellow onion.
2-Cook the meat until it’s no longer: Cook the meat until it’s no longer pink and the onions are translucent. Drain any fat.
3-Add in the taco seasoning and prepare: Add in the taco seasoning and prepare according to the packet directions.
4-Stir in the cilantro (if using) and: Stir in the cilantro (if using) and remove from the heat.
5-Lay out the flour tortillas and spread: Lay out the flour tortillas and spread a layer of refried beans into the middle of each tortilla.
6-Top each tortilla with an equal amount: Top each tortilla with an equal amount of the meat mixture and shredded cheese.
7-Roll up each tortilla burrito-style and enjoy: Roll up each tortilla burrito-style and enjoy warm.
8-Optional: Optional: Heat a non-stick skillet over medium heat. Add burrito seam side down and cook 2-3 minutes or until slightly browned. Flip over and repeat with the other side.

Last Step:

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• Prep Time: 25 min
• Cook Time: 20 min
• Method: stovetop

Nutrition

• Calories: 409
• Sugar: 5g
• Sodium: 1295mg
• Fat: 20g
• Saturated Fat: 9g
• Carbohydrates: 29g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 72mg