Classic Beef Burritos Tex-Mex (Printable Version)

Savory beef with rice, beans, cheese, and fresh toppings wrapped in warm tortillas.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/3 cup beef broth or water

→ Rice & Beans

12 - 1 cup cooked white or brown rice
13 - 1 cup canned black beans, drained and rinsed

→ Other Fillings

14 - 1 cup shredded cheddar or Monterey Jack cheese
15 - 1 medium tomato, diced
16 - 1/2 cup shredded lettuce
17 - 1/4 cup sour cream
18 - 4 large (10-inch) flour tortillas

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat; cook onions until softened, approximately 2 minutes. Add garlic and sauté for 30 seconds.
02 - Add ground beef to skillet and cook, breaking apart until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
03 - Incorporate chili powder, cumin, smoked paprika, oregano, salt, and black pepper; mix thoroughly. Pour in beef broth or water and simmer for 2 to 3 minutes until thickened. Remove from heat.
04 - Heat tortillas in a dry skillet or microwave until pliable and easy to fold.
05 - Lay one tortilla flat; spread one quarter of rice in the center, then layer beef mixture, black beans, cheese, tomato, and lettuce. Top with sour cream.
06 - Fold the sides over the filling and roll tightly to form burrito shape.
07 - For a crisp exterior, place burrito seam-side down in a heated skillet and toast 1 to 2 minutes per side until golden brown.
08 - Serve immediately with optional extra sour cream or salsa.

# Expert Tips:

01 -
  • It comes together faster than takeout and tastes better because you control the spice level and cheese ratio.
  • The filling is forgiving, so you can swap ingredients based on what you have without sacrificing flavor.
  • Leftovers reheat beautifully, and freezing them means future you gets a homemade meal with zero effort.
02 -
  • Warm your tortillas every single time or you'll end up with a cracked, leaking mess that's impossible to eat gracefully.
  • Don't overload the filling, I learned this the hard way when my first burrito exploded mid-bite and rice went everywhere.
  • Let the beef cool for a minute before assembling so the cheese melts but the lettuce doesn't wilt into sad green mush.
03 -
  • Toast your tortilla after rolling for a crispy shell that holds up better and adds texture contrast.
  • Use day-old rice instead of fresh because it's drier and won't make the burrito soggy.
  • If you're meal prepping, keep wet ingredients like sour cream and tomatoes separate and add them fresh when you reheat.

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