Beef Burritos Classic Tex-Mex (Printable)

Tex-Mex-style burritos filled with seasoned beef, rice, beans, cheese, and fresh toppings in soft tortillas.

# What You'll 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

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 2 minutes. Add garlic and sauté for 30 seconds.
02 - Add ground beef to the skillet and cook, breaking it apart, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix thoroughly, then add beef broth or water. Simmer for 2 to 3 minutes until slightly thickened. Remove from heat.
04 - Heat tortillas in a dry skillet or microwave until pliable and easy to fold.
05 - Lay a tortilla flat and spoon 1/4 of the rice down the center. Layer with beef mixture, black beans, cheese, diced tomato, and shredded lettuce. Add a dollop of sour cream on top.
06 - Fold the sides of the tortilla inward and roll tightly from one end to form the burrito.
07 - For a crispier texture, place the burrito seam-side down in a heated skillet and toast for 1 to 2 minutes per side until golden brown.
08 - Serve immediately with extra sour cream or salsa if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is fast and you can actually enjoy your evening.
  • The spice blend creates layers of flavor without overwhelming heat, perfect for picky eaters and spice lovers alike.
  • Leftovers wrap beautifully in foil and reheat like magic, making them ideal for grab-and-go lunches.
02 -
  • Warm your tortillas or they will tear when you try to fold them, leaving you with a messy pile instead of a burrito.
  • Don't overfill the tortilla or it won't roll properly. I learned this by watching rice and beans spill across the counter three times in one night.
  • Let the beef mixture cool slightly before assembling so the cheese melts just enough without turning everything into soup.
03 -
  • Toast your spices in the hot pan for 30 seconds before adding liquid to deepen their flavor and avoid any raw, dusty taste.
  • Use day-old rice instead of fresh because it holds its shape better and doesn't turn mushy inside the burrito.
  • If you're freezing burritos, skip the lettuce and tomato and add them fresh when you reheat to keep the texture crisp.

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