Beef Burritos
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 tsp black pepper
- 2 tbsp tomato paste
- 3 tbsp water
- 2 cloves
- 1/2 tbsp olive oil
- 1 tsp each onion powder ( dried oregano, salt)
- 2 tsp each dried cumin powder ( paprika)
- â¼ tsp cayenne pepper ( or to taste (optional))
- â½ onion ( finely chopped)
- 5 lb beef mince (ground beef) i use lean
- 6 - 8 large soft flour tortillas or round wraps
- 3 cups cooked rice ( warm not piping hot (i use white long grain))
- 3 cups iceberg lettuce or cabbage ( finely sliced (use cabbage if freezing))
- 1 cup corn kernels (i use canned drained)
- 1 cup black beans (i use canned drained)
- 3 tomatoes deseeded and diced
- 1/2 red onion ( finely chopped)
- finely chopped coriander ((optional))
- 1 1/2 cups / 150g shredded cheese of choice (melting kind)
- Carbohydrate 3.60910583246079 g
- Cholesterol 0 mg
- Fat 0.435447500098925 g
- Fiber 1.0128750231361 g
- Protein 0.797158333134 g
- Saturated Fat 0.0623266666787065 g
- Serving Size 1 1 - 8 burrito (454g)
- Sodium 8.76670832881383 mg
- Sugar 2.59623080932469 g
- Trans Fat 0.0537983333300012 g
- Calories 19 calories
The Ultimate Comfort Food: My Go-To Beef Burrito Recipe
As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. That's why I rely on recipes that are both quick and easy, yet packed with flavor. My go-to recipe? Beef burritos! These aren't your average, run-of-the-mill burritos; these are bursting with tender, flavorful beef, fluffy rice, and a colorful array of fresh toppings. They're perfect for a weeknight dinner, a packed lunch, or even a make-ahead freezer meal for those busy days when even thinking about cooking feels overwhelming.
The beauty of this recipe lies in its versatility. The filling itself is incredibly adaptable. I often use it as a base for tacos, nachos, or even enchiladas – it's a real workhorse in my kitchen. But, for the purpose of this blog post I am focusing on burritos. Feel free to adjust the ingredients to suit your taste. Love spicy food? Add extra cayenne pepper. Prefer a milder flavor? Skip the spice altogether. Want to add some extra veggies? Go for it! The possibilities are endless, and that's what makes this recipe so much fun.
One of the biggest advantages of this recipe is how easily it can be prepped ahead of time. I often make a large batch of the beef filling on the weekend and store it in the fridge. Then, during the week, all I have to do is assemble the burritos, which takes just a few minutes. The best part? They freeze beautifully! I typically make a double batch and freeze half for those nights when I’m just too tired to cook.
The process of rolling the burritos might seem intimidating at first, but it's really quite simple. There are tons of helpful videos online that demonstrate the technique. Once you get the hang of it, you’ll be rolling burritos like a pro in no time. And don't worry about perfection – even slightly wonky burritos taste just as delicious!
Beyond the Burrito: A Weeknight Mealtime Savior
This recipe isn't just about the burritos themselves; it's about the ease and convenience it brings to my busy life. It allows me to provide my family with a healthy, flavorful, and satisfying meal without spending hours in the kitchen. The prep time is minimal, the cooking time is manageable, and the cleanup is a breeze. What more could a busy working mom ask for?
I've found that involving my kids in the burrito-making process is a great way to make dinner time fun and engaging. They love helping to chop vegetables, assemble the burritos, and of course, eat the delicious results. It's a fantastic way to teach them about healthy eating and get them involved in the family meal process. Plus, it gives me a few extra hands in the kitchen, which is always a welcome bonus!
The leftovers, if there are any (which there rarely are!), are just as good the next day. They make a perfect lunch for work or school. Just reheat them gently in the microwave or oven, and you'll have a delicious and satisfying meal ready in minutes. This recipe has truly become a staple in our household, and I'm confident it will become one of your favorites too.
Tips and Tricks for Burrito Perfection
To ensure your burritos are perfectly cooked and flavorful, here are a few tips I've learned along the way:
So, there you have it – my go-to recipe for delicious and easy beef burritos. This simple recipe has saved countless weeknight dinners, bringing joy and nourishment to our family table. Try it out, and let me know what you think!
Step-by-step
- Heat oil in a skillet over high heat.
- Add garlic and onion, cook for 2 minutes until onion is lightly browned.
- Add beef and cook, breaking it up as you go, until it turns from red to brown.
- Add Taco Seasoning (or use 1 packet store bought) and cook for 1 minute.
- Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out.
- Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
- Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
- Place a burrito on a work surface. Place 1/4 - 1/3 cup of rice just below the centre. Top with 1/4 - 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.
- Fold up the bottom to cover the filling then fold the edges in (video helpful to see how to do this).
- Roll up tightly, then wrap in foil.
- Serve as is or heat per below.
- HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium low heat if you want to melt the cheese. Or they can be baked at 180C/350F for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. If they are straight from the fridge, they will take around 30 minutes to warm through.
- Burritos are best served with something to dollop/dip - sour cream (or yoghurt) and some sort of chilli sauce are my usual because it's easy. When I'm making more of an effort, I use Restaurant Style Salsa or Guacamole.
