Easiest Ever Beef Burritos

The Easiest Ever Beef Burritos are my go-to when I want a hearty, flavorful meal with minimal effort. Packed with seasoned ground beef, melty cheese, and all the classic fillings, these burritos come together quickly and satisfy every time. I love how flexible they are—perfect for meal prep, quick weeknight dinners, or even freezing for later.

Why You’ll Love This Recipe

I love this beef burrito recipe because it’s fast, flavorful, and totally customizable. Whether I’m feeding a crowd or just making a few for the week, these burritos deliver on both taste and convenience. Everything comes together in one pan, and the assembly is quick and easy. Plus, they’re easy to wrap, store, and reheat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Olive oil
• Onion, diced
• Garlic cloves, minced
• Taco seasoning (store-bought or homemade)
• Tomato paste or salsa
• Cooked rice (optional but filling)
• Black beans or refried beans (optional)
• Shredded cheddar or Mexican blend cheese
• Large flour tortillas
• Optional toppings: sour cream, guacamole, jalapeños, shredded lettuce, diced tomatoes, hot sauce

Directions

I heat a bit of oil in a large skillet over medium heat and add the diced onion. Once it softens, I add the garlic and cook until fragrant.

Then I add the ground beef, breaking it apart with a spoon, and cook until it’s fully browned. I drain any excess fat if needed.

I stir in the taco seasoning and tomato paste (or salsa) with a splash of water, letting it simmer for a few minutes so the flavors meld.

Once the meat is ready, I warm the tortillas slightly to make them easier to roll.

I lay each tortilla flat and layer the beef mixture with cheese, beans, rice, and any other toppings I like.

I fold in the sides, roll up the burrito tightly from the bottom, and place it seam-side down.

If I’m serving right away, I like to toast them in a dry skillet for a minute or two per side until golden and crisp.

Servings and timing

This recipe makes 6–8 burritos, depending on size.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add sautéed bell peppers or corn to the filling for extra flavor and texture.

For a spicy version, I stir in diced jalapeños or chipotle in adobo.

When I want a breakfast burrito, I add scrambled eggs and breakfast potatoes.

I occasionally swap the beef for shredded chicken, ground turkey, or even a meatless crumble.

For a baked version, I place the burritos in a dish, top with enchilada sauce and cheese, and bake until bubbly.

Storage/Reheating

I wrap leftover burritos in foil or plastic wrap and store them in the fridge for up to 4 days.

To reheat, I unwrap and microwave for 1–2 minutes, or reheat in a skillet or oven for a crispier texture.

They also freeze well. I wrap them individually, freeze, and reheat in the microwave or oven straight from frozen.

FAQs

Can I freeze these burritos?

Yes, I freeze them all the time. I just wrap each one tightly in foil or plastic, freeze, and reheat as needed for quick meals.

What’s the best cheese to use?

I like a Mexican blend or sharp cheddar, but Monterey Jack or pepper jack also work great for extra flavor.

How do I keep them from getting soggy?

I let the beef mixture cool slightly before assembling and avoid overloading with wet ingredients like salsa or sour cream.

Can I make them ahead?

Absolutely. I often make a batch, wrap them, and keep them in the fridge or freezer for busy days.

Do I need to toast them?

Not necessarily, but I love the crisp texture it adds. If I have time, I always give them a quick toast in a pan.

Conclusion

These Easiest Ever Beef Burritos are the ultimate in simple, satisfying meals. Whether I’m cooking for a group or just planning ahead, they’re fast to make, endlessly versatile, and always delicious. It’s the kind of recipe I keep coming back to whenever I need something quick, comforting, and full of flavor.

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