Beef Burrito

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Classic beef burrito with Spanish rice, pinto beans and easy carne asada filling that’s perfect for dinner tonight or for meal prepping.

Create the perfect Mexican dinner at home serving these beef burritos with Spanish Rice (Mexican Rice)Corn Salsa and Restaurant Style Salsa.

Beef Burrito
 Beef Burrito Recipe

Skip Taco Bell and make this delicious, EASY, beef burritos at home instead of your favorite taqueria. The prep can be done ahead of time and the results are delicious and a total breeze to freeze for later meals.

Burritos, especially those made with freezer friendly ingredients, are the perfect make ahead meal.

How to meal prep burritos:

  1. Make all the fillings: rice, beans and meat.
  2. Chop everything to a uniform consistency.
  3. Lay flat pieces of foil on your table or counter.
  4. Lay out all the tortillas on their pieces of foil.
  5. Fill with 1/4 cup of each filling then roll the burrito.
  6. Roll the foil wrapper after you’ve already rolled the burrito.

Easy Beef Burritos

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Great Burrito Mix-ins:

  • Tomato: Fresh diced tomatoes or pico de gallo add lots of flavor.
  • Salsa: Jarred or fresh salsa is a great healthy way to add volume to your burrito (but drain it well first.)
  • Cheese: shredded cheese would be great for easy melting but cubes of cheese provide great melted cheese pockets.
  • Lime Juice/Lime Zest: I add this at the end for a splash of fresh flavor.
  • Cilantro: Chopped and added to the burrito for freshness.


  • Marinade: Marinades are the best for flavor and to help make the beef more tender.
  • Sour Cream: adds a creamy, cool element the recipe.
  • Guacamole: adds richness and creaminess to the dish and enough flavor to avoid other fats.

Ways to serve Beef Burritos (inside and out of the bun!):

  • With flour tortillas or corn tortillas for soft tacos instead.
  • In hard taco shells topped with lettuce and tomato or even a creamy slaw.
  • With a large salad full of romaine, grape tomatoes, avocados, salsa, and sour cream.
  • In a rice bowl, or over cauliflower rice for a low carb option.
  • Baked with enchilada sauce.
  • In lettuce cups instead of tortilla wrap.
  • Chopped up leftovers stuffed inside of quesadillas for a perfect, easy leftovers meal.

Beef and Cheese burrito

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Beef Burrito

5 from 8 votes
  • Yield: 8 burritos
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: Mexican
  • Author: Sabrina Snyder
Classic beef burrito with Spanish rice, pinto beans and easy carne asada filling that’s perfect for dinner tonight or for meal prepping.


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3 cloves garlic minced
  • 3 Tablespoons tomato paste
  • 1/2 Tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 Tablespoons fresh lime juice
  • 1/4 cup water
  • 2 cups prepared Mexican rice
  • 1 15 oz. can refried beans
  • 2 cups shredded cheddar cheese
  • 8 Tablespoons sour cream
  • 8 large 10-inch flour tortillas


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a large skillet, over medium-high heat, add ground beef, onion and garlic to skillet. Cook and crumble beef and cook until no longer pink. Drain grease.
  2. Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water to beef. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated.

  3. Remove from heat and let stand 15 minutes or until mixture comes to warm room temperature.

  4. Lay tortillas out on a flat surface and divide the beans, cheese, beef,rice and sour cream among the 8 tortillas. Fold each burrito-style.

  5. Wrap each burrito with saran wrap, and then place burritos in a freezer-safe ziplock bag. Freeze up to 2 months.
  6. To Reheat: Unwrap burrito from plastic wrap. Place on a microwave-safe plate. Microwave 2 to 3 minutes or until heated through. Serve and enjoy!

Nutrition Information

Yield: 8 burritos, Amount per serving: 319 calories, Calories: 319g, Carbohydrates: 8g, Protein: 18g, Fat: 23g, Saturated Fat: 11g, Cholesterol: 76mg, Sodium: 421mg, Potassium: 292mg, Sugar: 1g, Vitamin A: 525g, Vitamin C: 1.7g, Calcium: 236g, Iron: 1.9g

All images and text © for Dinner, then Dessert.

Keywords: Beef Burrito, burrito, mexican food

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    1. You can actually use either for this recipe. If you want to use pinto beans, make sure they’re rinsed and drained. Sorry for the confusion.

  1. I absolutely love all your recipes. We’ve made these burritos several times. I’ve also made these with a chuck roast slow cooked and then shredded. My husband devours them every time. We have several of these frozen in food saver bags for a quick weeknight meal. The chicken and cilantro rice ones are awesome as well. Keep up the great work!!

  2. Your recipe calls for ground beef but in the picture it doesn’t look like ground beef. The picture looks awesome but I don’t want to use ground beef so what meat was used in the picture?

  3. Hello! These sound amazing! I plan to make them ahead of time for a camping trip. I’m guessing I would just use foil and hen can throw gen over hot coals? Would I double wrap them? Thanks!

    1. You can follow the same instructions just don’t let the the filling cool down. Start making the burritos right away and serve. Enjoy!

  4. should this be baked in the oven and am I the only one that noticed what to do with the cheese? all the ingredients sound great, but the directions are bare.

    1. If frozen, I just reheated in the microwave. You’ll want to add the cheese in with the other ingredients as you’re laying out the burritos. Thanks for catching that it was missing. 🙂