The Ultimate Classic Beef Burrito for Busy Weeknights
Ditch the drive-thru for this 35-minute Classic Beef Burrito. It is juicy, cheesy, and perfect for a fast weeknight dinner the whole family will love.
It is 6pm. You are tired. Dinner needs to happen fast.
Forget the drive-thru tonight. You can make a Classic Beef Burrito that tastes way better at home. It is hearty, cheesy, and ready before you can even finish a podcast episode.
Why You Will Love This Recipe
This recipe is a total weeknight dinner lifesaver. It is fast, filling, and incredibly easy to customize for picky eaters. You get juicy beef and creamy beans in every single bite. It is kid-approved and budget-friendly for any night of the week.
How It Comes Together
Making these is a total breeze. You just brown the meat, warm your tortillas, and layer the goodness. The shortcut is using a quality taco seasoning blend. Even if you are a kitchen newbie, you can roll these like a pro.
Ingredients You Will Need
Most of these items are likely pantry staples already sitting in your kitchen.
- 1 lb ground beef (80/20)
- 1 oz taco seasoning blend
- 0.5 cup water
- 4 large flour tortillas (12-inch)
- 2 cups cooked long-grain white rice
- 15 oz canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup tomato salsa
- 1 cup shredded iceberg lettuce
Step-by-Step Directions
- In a large skillet over medium-high heat, brown the ground beef until cooked through.
- Drain the rendered fat from the skillet using a colander.
- Return beef to the pan and add taco seasoning and water; simmer for 5 minutes.
- Heat the flour tortillas in a dry pan or microwave until they are pliable.
- Lay each tortilla flat and add 0.5 cups of rice and 0.25 cups of beans.
- Top with the seasoned beef mixture and shredded cheese.
- Add your salsa, sour cream, and shredded lettuce to the layers.
- Fold the sides inward and roll from the bottom tightly to seal.
- Optional: Place on a hot griddle for 60 seconds to crisp the outside.
Best Ways to Enjoy It
Serve these burritos warm while the cheese is perfectly melty. Pair them with a side of salty tortilla chips and extra guacamole. This is the ultimate meal for a cozy night in or a quick family feast.
Keep It Fresh
Leftover filling stays fresh in the fridge for up to three days. Store the components separately to avoid soggy tortillas. You can also meal prep these by wrapping them tightly in foil. They freeze beautifully for a quick lunch later.
Tips for Best Results
- Warm your tortillas so they do not rip while rolling.
- Do not overfill the center or it will be hard to close.
- Use 80/20 beef for the best flavor and moisture.
- Drain the beef well to keep the burrito from getting greasy.
- Griddle the finished burrito to seal the seam shut.
- Use fresh, cold lettuce for a nice crunch.
Ways to Switch It Up
- Swap ground beef for ground turkey for a lighter version.
- Add pickled jalapeños if you love a spicy kick.
- Use brown rice or quinoa for extra fiber.
FAQs
Can I make these ahead of time?
Yes, you can assemble them and wrap them in foil for later.
What size tortilla is best?
Use the 12-inch “burrito size” tortillas to fit all the fillings.
Can I use different beans?
Pinto beans or refried beans work great in this recipe too.
You are going to crush dinner tonight with these burritos!
— Jasmine
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef until it reaches an internal temperature of 160 degrees Fahrenheit, breaking it into small crumbles.
- Drain the rendered fat from the skillet using a colander.
- Return the beef to the skillet and incorporate the taco seasoning and water; simmer for 5 minutes until the liquid has reduced and coated the meat.
- Heat the flour tortillas in a dry pan or microwave for 20 seconds until pliable.
- Lay each tortilla flat and distribute 0.5 cups of rice and 0.25 cups of black beans in the center.
- Top the rice and beans with 0.25 of the seasoned beef mixture and 0.25 cups of shredded cheese.
- Add salsa, sour cream, and shredded lettuce to the layered filling.
- Fold the parallel sides of the tortilla inward over the filling, then roll from the bottom edge tightly to create a sealed cylinder.
- Optional: Place the assembled burrito seam-side down on a hot griddle for 60 seconds to seal the fold and add texture.
