Beef Burrito

8 burritos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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 ¼ cup of each filling then roll the burrito.
  6. Roll the foil wrapper after you’ve already rolled the burrito.

Easy Beef Burritos

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

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


  • 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


  • 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.
  • 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.
  • Remove from heat and let stand 15 minutes or until mixture comes to warm room temperature.
  • 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.
  • Wrap each burrito with saran wrap, and then place burritos in a freezer-safe ziplock bag. Freeze up to 2 months.
  • 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!


Calories: 319kcal | Carbohydrates: 8g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 421mg | Potassium: 292mg | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 1.7mg | Calcium: 236mg | Iron: 1.9mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Recipe doesn’t say anything about the rice, how did you make the Spanish rice? The pic isn’t really regular white rice

  2. Realized the next day I forgot to add the water, but this was so good! My favorite burrito recipe now. I sprayed them with cooking spray and air fried them!

  3. This is an easy great tasting recipe that almost anyone should be able to make.
    If I could give it more stars I would.

    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.

  4. 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!!

  5. 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?

        1. I can see how that could be confusing Lisa. The foil is when the burrito is freshly made and you want to keep it warm on the serving platter. The saran wrapped burritos are when you choose to make ahead and freeze for a later time as saran wrap is a air tight way of preserving food. Hope that helps!

  6. 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!

  7. 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. 🙂