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A plate filled with delicious golden-brown Beef Burritos, some cut open to reveal the savory meat and rice filling, with guacamole and lettuce.
Reda

Ultimate Homemade Beef Burritos

These hearty homemade beef burritos are stuffed with savory, perfectly seasoned ground beef, flavorful cilantro-lime rice, and creamy refried beans. A satisfying and delicious meal that's easy to make and perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 burritos
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Seasoned Beef Filling
  • 1 tbsp Olive Oil
  • 1 lb Lean Ground Beef 90/10 recommended
  • 1 medium Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 2 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper
  • 1/2 cup Beef Broth
  • 1/4 cup Tomato Sauce
For the Cilantro-Lime Rice
  • 1 cup Long-grain White Rice rinsed
  • 2 cups Water
  • 1/2 tsp Salt
  • 1 tbsp Lime Juice freshly squeezed
  • 1/4 cup Cilantro freshly chopped
For Assembly
  • 6 large Flour Tortillas 10-inch burrito size
  • 1 can (15 oz) Refried Beans warmed
  • 2 cups Shredded Mexican Cheese Blend or a mix of cheddar and Monterey Jack

Equipment

  • Large skillet
  • Medium Saucepan with Lid
  • Cheese Grater
  • Measuring cups and spoons

Method
 

Prepare the Cilantro-Lime Rice
  1. Rinse the rice under cold water in a fine-mesh sieve until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 tsp of salt. Bring to a boil over high heat.
  2. Once boiling, give it one stir, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed. Do not lift the lid during this time.
  3. Remove the pan from the heat and let it steam, still covered, for 10 minutes. Uncover and fluff the rice with a fork. Gently stir in the fresh lime juice and chopped cilantro. Set aside.
Cook the Beef Filling
  1. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned (about 5-7 minutes). Drain off any excess grease.
  2. Add the chopped onion to the skillet with the beef and cook until it softens, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices and combine them with the beef.
  4. Pour in the beef broth and tomato sauce. Bring the mixture to a simmer, then reduce the heat to low. Let it cook, uncovered, for 5-10 minutes, stirring occasionally, until the sauce has thickened to your liking.
Assemble the Burritos
  1. Warm the tortillas one at a time in a dry skillet over medium heat for 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 30-45 seconds until soft and pliable.
  2. Lay a warm tortilla on a flat surface. In the center, layer about 1/4 cup of warm refried beans, 1/3 cup of cilantro-lime rice, a generous scoop of the seasoned beef filling, and a sprinkle of shredded cheese.
  3. To fold: Fold the two short sides of the tortilla inward over the filling. Then, take the bottom edge (closest to you) and fold it tightly up and over the filling. Tuck and roll the burrito away from you to form a secure package.
  4. (Optional but recommended) For a crispy finish, place the folded burritos seam-side down in a clean, dry skillet over medium heat. Toast for 1-2 minutes per side until golden brown and sealed. This is the key to a restaurant-style burrito!
  5. Serve immediately with your favorite toppings like sour cream, salsa, and guacamole.

Notes

Make-Ahead Tip: The beef filling and rice can be prepared up to 3 days in advance and stored in airtight containers in the refrigerator. Simply reheat before assembling the burritos.
Freezing Instructions: Assemble the burritos completely (without wet toppings like sour cream or salsa inside), then wrap each one individually in plastic wrap and then aluminum foil. Freeze for up to 3 months. To reheat, remove plastic wrap, wrap in foil and bake at 350°F (175°C) for 30-40 minutes, or until heated through.
Customizations: Feel free to add a handful of black beans or whole pinto beans to the filling, or mix in sautéed bell peppers and corn. For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the beef mixture.