Kick your burrito game up a notch with these 25 mouthwatering beef burrito variations! Whether you’re craving quick weeknight dinners, hearty comfort food, or something fresh and seasonal, we’ve got you covered. Get ready to discover new flavors and techniques that will make your next meal unforgettable. Let’s dive in and find your new favorite!
Classic Ground Beef Burrito
Let’s be real—sometimes you just need a burrito hug, and this classic ground beef version is here to deliver. It’s the ultimate comfort food that’s ridiculously easy to whip up, even if your cooking skills are, well, a work in progress. Trust me, your taste buds will throw a fiesta.
Ingredients
For the filling:
– 1 lb ground beef (80/20 blend)
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet (1 oz) taco seasoning
– 1/2 cup water
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn
For assembly:
– 4 large flour tortillas (10-inch)
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– Hot sauce (optional)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a spatula, until no pink remains.
3. Tip: Don’t overcrowd the pan—this ensures a good sear and avoids steaming the meat.
4. Add the diced onion and minced garlic, sautéing for 3-4 minutes until fragrant and softened.
5. Sprinkle in the taco seasoning packet and pour in 1/2 cup water, stirring to combine.
6. Reduce heat to medium and simmer for 5 minutes, allowing the mixture to thicken slightly.
7. Stir in the drained black beans and frozen corn, cooking for another 3-4 minutes until heated through.
8. Tip: For extra flavor, toast your tortillas in a dry skillet for 30 seconds per side before assembling—it prevents tearing.
9. Warm the flour tortillas in the microwave for 20 seconds or in a skillet to make them pliable.
10. Divide the beef mixture evenly among the tortillas, placing it in the center of each.
11. Top each with shredded cheddar cheese, sour cream, chopped cilantro, and hot sauce if using.
12. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
13. Tip: If the burrito won’t stay closed, secure it with a toothpick—no one judges a messy eat here!
14. Serve immediately or wrap in foil to keep warm.
Yum—this burrito boasts a hearty, savory filling with a melty cheese pull and a hint of freshness from the cilantro. The tortilla stays soft yet sturdy, perfect for dipping into extra sour cream or salsa. For a fun twist, slice it in half diagonally and serve with a side of crispy tortilla chips for some crunch.
Cheesy Beef and Bean Burrito
Pardon our drool, but these cheesy beef and bean burritos are the ultimate hug-in-a-tortilla situation—perfect for when your stomach starts singing opera and your taste buds demand a fiesta!
Ingredients
For the filling:
– 1 lb ground beef
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
For assembly:
– 4 large flour tortillas (10-inch)
– 2 cups shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add 1 small diced onion and sauté for 3-4 minutes until translucent.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb ground beef, breaking it up with a spatula, and cook for 6-7 minutes until no pink remains.
5. Drain excess grease from the skillet.
6. Mix in 1 can drained black beans, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Cook for 2-3 minutes until heated through, then remove from heat.
8. Warm 4 large flour tortillas in a dry skillet for 20 seconds per side to make them pliable.
9. Divide the beef mixture evenly among the tortillas, placing it in the center.
10. Top each with 1/2 cup shredded cheddar cheese.
11. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito.
12. Place seam-side down in the skillet and cook over medium heat for 2-3 minutes per side until golden brown and crisp.
13. Repeat for all burritos.
14. Serve immediately topped with 2 tbsp sour cream and 1 tbsp fresh cilantro per burrito.
Yum—these burritos boast a crispy exterior giving way to a molten, cheesy center with savory beef and creamy beans. Try serving them with a side of spicy salsa for dipping, or slice them into pinwheels for a fun party appetizer that’ll disappear faster than your resolve to eat just one!
Spicy Chipotle Beef Burrito
Ready to wrap up your taste buds in a fiery fiesta? This spicy chipotle beef burrito is about to become your new go-to for when you need a flavor explosion that’s both bold and comforting—no passport required, just a hearty appetite and a love for heat!
Ingredients
– For the beef filling: 1 lb ground beef, 1 tbsp olive oil, 1 small onion (diced), 2 cloves garlic (minced), 1 chipotle pepper in adobo sauce (minced), 1 tsp ground cumin, 1/2 tsp smoked paprika, salt to taste
– For assembly: 4 large flour tortillas, 1 cup cooked rice, 1/2 cup black beans (rinsed), 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 1/4 cup fresh cilantro (chopped)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced onion and sauté for 3-4 minutes until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 lb ground beef to the skillet, breaking it up with a spoon, and cook for 5-6 minutes until browned and no pink remains.
5. Mix in 1 minced chipotle pepper, 1 tsp ground cumin, 1/2 tsp smoked paprika, and salt to taste, stirring to combine evenly.
6. Reduce heat to low and simmer the beef mixture for 5 minutes to meld flavors, stirring occasionally.
7. Warm 4 large flour tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable.
8. Place a tortilla on a clean surface and spoon one-quarter of the beef mixture onto the center.
9. Top with 1/4 cup cooked rice, 2 tbsp black beans, 2 tbsp shredded cheddar cheese, 1 tbsp sour cream, and 1 tbsp chopped cilantro.
10. Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom to form a burrito.
11. Repeat steps 8-10 for the remaining tortillas and ingredients.
12. Serve immediately or wrap in foil to keep warm.
Heavenly first bite reveals a tender, juicy beef filling with a smoky chipotle kick, perfectly balanced by cool sour cream and fresh cilantro. For a fun twist, slice it in half diagonally to show off the colorful layers or pair with a side of guacamole for extra creaminess.
Slow Cooker Shredded Beef Burrito
Kick back and let your slow cooker do the heavy lifting with this flavor-packed shredded beef that’ll make your taste buds do a happy dance! This isn’t just any burrito filling—it’s a melt-in-your-mouth masterpiece that transforms humble ingredients into something truly magical. Get ready to become the hero of taco Tuesday (or any day, really).
Ingredients
– For the beef: 2 lbs chuck roast, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
– For the sauce: 1 cup beef broth, 1/4 cup lime juice, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, 4 minced garlic cloves, 1 diced onion
– For assembly: 8 large flour tortillas, 1 cup shredded cheddar cheese, 1/2 cup chopped cilantro, 1 diced avocado
Instructions
1. Pat the chuck roast completely dry with paper towels—this helps achieve a perfect sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the chuck roast evenly on all sides with salt and black pepper.
4. Sear the roast in the hot skillet for 4 minutes per side until deeply browned.
5. Transfer the seared roast to your slow cooker.
6. In a medium bowl, whisk together beef broth, lime juice, chili powder, cumin, oregano, and minced garlic.
7. Pour the sauce mixture over the roast in the slow cooker.
8. Scatter the diced onion around the roast.
9. Cover and cook on low for 8 hours until the beef shreds easily with a fork.
10. Remove the beef from the slow cooker and shred it using two forks.
11. Return the shredded beef to the sauce in the slow cooker and stir to combine.
12. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
13. Divide the shredded beef evenly among the tortillas.
14. Top each with shredded cheddar cheese, chopped cilantro, and diced avocado.
15. Fold the bottom of each tortilla up, then fold in the sides and roll tightly to form burritos.
Craving something truly satisfying? The beef becomes incredibly tender and juicy after its long slow cook, soaking up all the zesty, smoky flavors from the sauce. Serve these burritos with extra lime wedges for squeezing or crumble some tortilla chips over the top for added crunch—because why not make every bite an adventure?
Grilled Steak Burrito with Peppers
Tantalizingly tasty and totally worth the grill marks, this grilled steak burrito with peppers is your ticket to flavor town without the passport fees—because who needs paperwork when you’ve got perfectly charred veggies and juicy steak wrapped in a warm tortilla? Trust me, your taste buds will throw a fiesta, and your stomach will RSVP ‘heck yes’ faster than you can say ‘extra guac, please.’ It’s the kind of meal that makes weeknights feel like a celebration, minus the confetti cleanup (unless you count spilled salsa, but that’s half the fun).
Ingredients
For the steak and peppers:
– 1 lb flank steak
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 bell peppers, sliced into 1/4-inch strips
– 1 onion, sliced into 1/4-inch strips
For assembly:
– 4 large flour tortillas (10-inch diameter)
– 1 cup cooked white rice
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 1/4 cup salsa
Instructions
1. Preheat a grill to high heat (450°F) for 10 minutes to ensure it’s hot enough for searing.
2. Rub the flank steak with 1 tablespoon of olive oil, then season both sides evenly with salt and black pepper.
3. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until an instant-read thermometer reads 135°F.
4. Remove the steak from the grill and let it rest on a cutting board for 5 minutes to allow juices to redistribute.
5. While the steak rests, toss the sliced bell peppers and onion with the remaining 1 tablespoon of olive oil in a bowl.
6. Grill the peppers and onion in a grill basket for 6-8 minutes, stirring occasionally, until they are tender and lightly charred.
7. Thinly slice the rested steak against the grain into 1/4-inch strips to ensure tenderness.
8. Warm the flour tortillas on the grill for 30 seconds per side to make them pliable and prevent tearing.
9. Assemble each burrito by placing one tortilla flat and layering 1/4 cup of cooked white rice in the center.
10. Top the rice with one-quarter of the sliced steak, grilled peppers, and onion.
11. Sprinkle 2 tablespoons of shredded cheddar cheese over the filling.
12. Add 1 tablespoon of sour cream and 1 tablespoon of salsa evenly on top.
13. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling completely.
14. Repeat steps 9-13 for the remaining tortillas and ingredients.
15. Serve immediately or wrap in foil to keep warm for up to 10 minutes.
Deliciously hearty and packed with smoky goodness, each bite delivers a satisfying crunch from the grilled peppers against the tender, juicy steak, all hugged by a soft tortilla. For a fun twist, slice the burrito in half diagonally and serve with extra salsa for dipping—it’s a handheld masterpiece that’s as Instagram-worthy as it is mouthwatering.
Beef and Avocado Breakfast Burrito
Brace yourselves, breakfast rebels! This beef and avocado breakfast burrito is about to become your morning MVP, packing enough protein and creamy goodness to power through even the Monday-est of Mondays with a smirk. Who needs boring cereal when you can wrap your day’s ambitions in a warm, flavorful hug?
Ingredients
For the filling:
– 1 tbsp olive oil
– 1/2 lb ground beef (80% lean)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp cumin
– 4 large eggs
– 2 tbsp milk
– 1/4 cup shredded cheddar cheese
For assembly:
– 4 large flour tortillas (10-inch)
– 1 ripe avocado, sliced
– 1/4 cup salsa
Instructions
1. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat (350°F).
2. Add 1/2 lb ground beef to the skillet, breaking it into small crumbles with a spatula.
3. Cook the beef for 5-7 minutes until no pink remains, stirring occasionally.
4. Season the beef with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cumin, then transfer to a bowl.
5. Tip: Wipe the skillet clean with a paper towel to prevent egg sticking.
6. In a medium bowl, whisk 4 large eggs with 2 tbsp milk until frothy.
7. Pour the egg mixture into the skillet over medium heat (300°F).
8. Scramble the eggs for 3-4 minutes until softly set but still moist.
9. Tip: Remove eggs from heat just before fully cooked—they’ll finish with residual heat.
10. Stir 1/4 cup shredded cheddar cheese into the warm eggs until melted.
11. Warm 4 flour tortillas in a dry skillet for 30 seconds per side or microwave for 15 seconds.
12. Divide the beef, cheesy eggs, sliced avocado, and 1/4 cup salsa evenly among the tortillas.
13. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
14. Tip: For a crispier burrito, lightly toast the sealed burrito in the skillet for 1-2 minutes per side.
15. Serve immediately.
This burrito delivers a satisfying contrast of savory beef, fluffy eggs, and cool, creamy avocado, with a hint of spice from the salsa. Try serving it with a side of crispy hash browns or dunked in extra salsa for a breakfast that’s anything but basic.
Tex-Mex Beef and Rice Burrito
Zesty and zippy, this Tex-Mex beef and rice burrito is the culinary equivalent of a fiesta in your mouth—no sombrero required, but highly encouraged for maximum fun! Packed with bold flavors and wrapped in a warm tortilla, it’s the handheld hero your taste buds have been dreaming of.
Ingredients
– For the beef filling: 1 lb ground beef, 1 cup cooked white rice, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt
– For the assembly: 4 large flour tortillas, 1 cup shredded cheddar cheese, 1/2 cup diced tomatoes, 1/4 cup chopped cilantro, 1/4 cup sour cream
Instructions
1. Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon.
2. Cook the beef for 5-7 minutes until browned and no longer pink, stirring occasionally.
3. Add the chili powder, cumin, garlic powder, and salt to the skillet, stirring to coat the beef evenly.
4. Mix in the cooked white rice and cook for 2-3 minutes until heated through, then remove from heat.
5. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side or until pliable.
6. Place a tortilla on a flat surface and spoon one-quarter of the beef and rice mixture onto the center.
7. Top with shredded cheddar cheese, diced tomatoes, chopped cilantro, and a dollop of sour cream.
8. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
9. Repeat steps 6-8 with the remaining tortillas and ingredients.
10. Serve immediately or wrap in foil and keep warm. Pro tip: For a crispier burrito, lightly toast the assembled burrito in a skillet for 1-2 minutes per side after rolling. Perfectly portable and bursting with savory, cheesy goodness, this burrito boasts a hearty texture from the tender beef and fluffy rice, complemented by fresh, zesty toppings. Try serving it with a side of salsa for dipping or slice it into pinwheels for a fun party appetizer—because everything tastes better when it’s shareable and delicious!
Beef and Black Bean Mega Burrito
Get ready to wrap your hands around the most epic flavor explosion this side of the border—our Beef and Black Bean Mega Burrito is here to save your dinner game with zero apologies! This beast packs tender beef, smoky beans, and all the fixings into one glorious, handheld masterpiece that’ll have you doing a happy dance with every bite.
Ingredients
For the filling:
– 1 lb ground beef (80/20 blend for optimal juiciness)
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/4 cup water
– Salt to taste (start with 1/2 tsp)
For assembly:
– 4 large (12-inch) flour tortillas
– 1 cup shredded cheddar cheese
– 1 cup cooked white rice, warm
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped
– 1/4 cup diced tomatoes
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent and lightly browned, 5-7 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant—don’t let it burn!
4. Crumble in 1 lb ground beef and cook, breaking it up with a spatula, until no pink remains, 6-8 minutes.
5. Drain excess grease from the skillet, leaving about 1 tbsp for flavor.
6. Stir in 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika, toasting spices for 30 seconds.
7. Add drained black beans and 1/4 cup water, simmering for 3-4 minutes until liquid reduces slightly.
8. Season with salt, starting with 1/2 tsp, then adjust if needed—taste as you go!
9. Warm tortillas in a dry skillet over medium heat for 20 seconds per side to make them pliable.
10. Lay a tortilla flat and layer 1/4 of the beef mixture, 1/4 cup cheese, 1/4 cup rice, 2 tbsp sour cream, 1 tbsp cilantro, and 1 tbsp tomatoes in the center.
11. Fold the sides inward, then roll tightly from the bottom to enclose the filling—like a flavor burrito blanket!
12. Repeat with remaining tortillas and ingredients.
13. Optional: Heat a skillet over medium heat and toast each burrito seam-side down for 2-3 minutes until golden and crisp.
A textural triumph awaits! The tender beef and creamy beans play off the crisp tortilla, while the cool sour cream and fresh cilantro cut through the richness. Serve it with extra salsa for dipping, or—dare we say—slice it into rounds and pan-fry for next-level burrito “sushi” that’ll break the internet.
Keto-Friendly Beef Burrito Bowl
Let’s be real—who needs a tortilla when you can have all the fiesta flavors without the carb coma? This keto-friendly beef burrito bowl is about to become your new go-to for guilt-free indulgence that actually satisfies those cravings!
Ingredients
For the Beef:
– 1 lb ground beef (85/15 lean-to-fat ratio)
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
For the Cauliflower Rice:
– 4 cups riced cauliflower
– 1 tbsp avocado oil
– 1/4 tsp salt
For Toppings:
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 avocado, sliced
– 1/4 cup diced red onion
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add 1 lb ground beef to the skillet, breaking it apart with a spatula.
3. Cook the beef for 6-8 minutes, stirring occasionally, until no pink remains and it develops a slight crispness at the edges.
4. Sprinkle 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt over the beef, stirring to combine evenly.
5. Transfer the seasoned beef to a bowl and cover to keep warm.
6. In the same skillet, add 1 tbsp avocado oil and heat over medium heat (300°F).
7. Add 4 cups riced cauliflower and 1/4 tsp salt, spreading it in an even layer.
8. Cook the cauliflower rice for 5-7 minutes without stirring to allow slight browning, then flip and cook for another 3 minutes until tender but not mushy.
9. Divide the cauliflower rice between two bowls as your base layer.
10. Top with the seasoned beef mixture.
11. Add 1 cup shredded cheddar cheese while the beef is still hot to allow slight melting.
12. Dollop 1/2 cup sour cream across the top.
13. Garnish with 1/4 cup diced red onion, 1 sliced avocado, and 1/4 cup chopped fresh cilantro.
Now that’s what I call a bowl that brings the party! The tender cauliflower rice soaks up the savory beef juices while the cool sour cream and creamy avocado balance the spice. Try serving it with a squeeze of lime or a dash of hot sauce for an extra kick that’ll make your taste buds do the salsa.
Beef Burrito with Chipotle Sauce
Zesty and zippy, folks—this beef burrito with chipotle sauce is the culinary equivalent of a high-five for your taste buds, packed with smoky spice and hearty goodness that’ll make your Tuesday feel like a fiesta! It’s the kind of meal that says, “I’ve got my life together,” even if you’re just winging it in the kitchen. So, grab your apron and let’s roll into flavor town—no sombrero required, but hey, it wouldn’t hurt!
Ingredients
For the beef filling:
– 1 lb ground beef
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp salt
For the chipotle sauce:
– 1/2 cup mayonnaise
– 2 tbsp adobo sauce from canned chipotles
– 1 tbsp lime juice
For assembly:
– 4 large flour tortillas (10-inch diameter)
– 1 cup shredded cheddar cheese
– 1 cup cooked rice
– 1/2 cup black beans, drained and rinsed
– 1/4 cup diced red onion
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add 1 lb ground beef to the skillet, breaking it into small pieces with a spatula.
3. Cook the beef for 5-7 minutes, stirring occasionally, until no pink remains and it’s browned.
4. Stir in 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt, and cook for 1 minute more to toast the spices.
5. Remove the skillet from heat and set the beef filling aside.
6. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp adobo sauce, and 1 tbsp lime juice until smooth to make the chipotle sauce.
7. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
8. Lay one tortilla flat and spread 2 tbsp of the chipotle sauce evenly over the center.
9. Top with 1/4 of the beef filling, 1/4 cup shredded cheddar cheese, 1/4 cup cooked rice, 2 tbsp black beans, 1 tbsp diced red onion, and 1 tbsp chopped cilantro.
10. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
11. Repeat steps 8-10 for the remaining tortillas and fillings.
12. Heat a clean skillet over medium heat and place each burrito seam-side down, cooking for 2-3 minutes per side until golden brown and crisp.
Now, that first bite? It’s a flavor explosion—tender beef mingling with smoky chipotle, all hugged by a crisp tortilla that crackles with every nibble. Serve it up with extra sauce for dipping, or get wild and slice it into pinwheels for a party platter that’ll have everyone begging for the recipe!
Beef and Cheese Quesadilla Burrito
Ever had one of those days where you can’t decide between a cheesy quesadilla and a hearty burrito? Well, buckle up, buttercup, because we’re smashing these two legends together into one glorious, melty, handheld masterpiece that’ll make your taste buds do a happy dance!
Ingredients
– For the filling: 1 lb ground beef, 1 tbsp olive oil, 1/2 cup diced onion, 1/2 cup diced bell pepper, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper
– For assembly: 4 large flour tortillas (10-inch), 2 cups shredded cheddar cheese, 1/2 cup salsa
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1/2 cup diced onion and 1/2 cup diced bell pepper to the skillet, sautéing for 3-4 minutes until softened. (Tip: Don’t overcrowd the pan—this ensures even cooking and proper browning!)
3. Add 1 lb ground beef to the skillet, breaking it apart with a spatula, and cook for 6-7 minutes until no pink remains.
4. Stir in 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 1 minute more to toast the spices.
5. Remove the skillet from heat and let the filling cool slightly for 2-3 minutes to prevent soggy tortillas.
6. Lay one flour tortilla flat on a clean surface and sprinkle 1/2 cup shredded cheddar cheese evenly over half of it.
7. Spoon one-quarter of the beef mixture (about 3/4 cup) over the cheese, then top with 2 tbsp salsa. (Tip: Leave a 1-inch border around the edge to avoid filling spillage during folding!)
8. Fold the tortilla in half over the filling, pressing gently to seal.
9. Repeat steps 6-8 with the remaining tortillas and ingredients.
10. Heat a clean skillet over medium heat and place one quesadilla burrito in the dry skillet, cooking for 2-3 minutes per side until golden brown and crispy. (Tip: No oil needed—the tortilla will crisp up beautifully on its own!)
11. Transfer to a cutting board and let rest for 1 minute before slicing diagonally.
12. Repeat with the remaining quesadilla burritos.
The result? A crispy exterior gives way to a gooey, cheesy interior with a savory beef kick, perfect for dunking in extra salsa or serving with a side of guac for that extra flair.
Loaded Beef Burrito Supreme
Prepare to have your taste buds do a happy dance because this loaded beef burrito supreme is about to become your new go-to meal that’s as fun to make as it is to devour! Packed with bold flavors and wrapped in a warm tortilla, it’s the ultimate handheld feast that’ll have you coming back for seconds—no fancy skills required, just a hearty appetite and a bit of kitchen swagger.
Ingredients
For the beef filling:
– 1 lb ground beef
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– Salt to taste
For the rice:
– 1 cup cooked white rice
– 2 tbsp lime juice
For assembly:
– 4 large flour tortillas
– 1 cup refried beans
– 1 cup shredded cheddar cheese
– 1/2 cup diced tomatoes
– 1/4 cup sliced black olives
– 1/4 cup sour cream
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef to the skillet, breaking it up with a spatula.
3. Cook the beef for 6-8 minutes, stirring occasionally, until browned and no pink remains.
4. Stir in 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and salt to taste, cooking for 1 more minute to blend flavors. Tip: For extra depth, toast the spices in the pan for 30 seconds before adding the beef.
5. Remove the skillet from heat and set aside.
6. In a medium bowl, combine 1 cup cooked white rice with 2 tbsp lime juice, mixing well.
7. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Tip: Cover tortillas with a damp towel to keep them soft while assembling.
8. Spread 1/4 cup refried beans evenly down the center of each tortilla.
9. Top each with a quarter of the beef mixture, rice, 1/4 cup shredded cheddar cheese, 2 tbsp diced tomatoes, 1 tbsp sliced black olives, 1 tbsp sour cream, and 1 tbsp chopped fresh cilantro.
10. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Tip: Don’t overfill to avoid bursting—aim for a snug but manageable roll.
11. Serve immediately or wrap in foil and keep warm.
Crispy on the outside with a molten, cheesy interior, this burrito delivers a satisfying crunch followed by a burst of savory beef and zesty lime rice. Try serving it with a side of spicy salsa or slicing it in half to showcase the colorful layers for an Instagram-worthy meal that’s as fun to share as it is to eat!
Beef Burrito with Fresh Guacamole
Kick off your taste buds’ fiesta with this beef burrito that’s so packed with flavor, it might just need its own zip code! We’re talking tender, spiced beef wrapped in a warm tortilla blanket, topped with guacamole so fresh it practically high-fives your mouth. Get ready to roll up your sleeves and dive into deliciousness.
Ingredients
For the beef filling:
– 1 lb ground beef
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup beef broth
For the guacamole:
– 2 ripe avocados
– 1/4 cup diced red onion
– 1/4 cup chopped cilantro
– 1 tbsp lime juice
– 1/4 tsp salt
For assembly:
– 4 large flour tortillas (10-inch)
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/2 cup salsa
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add 1 small diced onion and cook for 3-4 minutes until translucent.
3. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb ground beef and cook for 6-8 minutes, breaking it up with a spoon, until browned.
5. Drain excess fat from the skillet.
6. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Pour in 1/2 cup beef broth and simmer for 5 minutes until liquid reduces slightly.
8. Remove from heat and let the beef mixture cool for 5 minutes. (Tip: Letting it cool prevents soggy tortillas!)
9. In a medium bowl, mash 2 ripe avocados with a fork until slightly chunky.
10. Fold in 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1 tbsp lime juice, and 1/4 tsp salt.
11. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. (Tip: Warming makes them easier to roll without cracking!)
12. Divide the beef mixture evenly among the tortillas, placing it in the center.
13. Top each with 1/4 cup shredded cheddar cheese, 2 tbsp sour cream, 2 tbsp salsa, and a generous spoonful of guacamole.
14. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. (Tip: Roll firmly but gently to avoid bursting!)
15. Serve immediately or wrap in foil to keep warm.
Just imagine that first bite: the warm, soft tortilla gives way to savory, spiced beef and melty cheese, while the cool, creamy guacamole adds a refreshing zing. For a fun twist, slice them into pinwheels and serve as appetizers—perfect for sharing (or not, we won’t judge!).
Southwestern Beef and Corn Burrito
Every now and then, you need a meal that’s as bold and unapologetic as your questionable karaoke choices—enter this fiesta in a tortilla, packed with zesty beef, sweet corn, and enough spice to make your taste buds do the cha-cha.
Ingredients
- For the filling: 1 lb ground beef, 1 cup frozen corn kernels, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 cup diced onion, 2 minced garlic cloves, 1/2 cup beef broth, salt to taste
- For assembly: 4 large flour tortillas, 1 cup shredded cheddar cheese, 1/2 cup sour cream, 1/4 cup chopped fresh cilantro, 1 tbsp olive oil
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add 1/2 cup diced onion and sauté for 3–4 minutes until translucent, stirring occasionally to prevent burning.
- Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown or it’ll turn bitter (tip: keep the heat moderate for best flavor).
- Add 1 lb ground beef to the skillet, breaking it up with a spoon, and cook for 5–6 minutes until no pink remains, draining excess fat if needed.
- Sprinkle in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and salt to taste, stirring to coat the beef evenly.
- Pour in 1/2 cup beef broth and simmer for 2–3 minutes until the liquid reduces slightly, creating a saucy base.
- Fold in 1 cup frozen corn kernels and cook for another 2 minutes until heated through, avoiding overcooking to keep the corn crisp (tip: frozen corn adds sweetness without sogginess).
- Warm 4 large flour tortillas in a dry skillet over low heat for 20–30 seconds per side to make them pliable—skip this and they might crack when rolling.
- Spoon the beef mixture onto the center of each tortilla, top with 1 cup shredded cheddar cheese, and roll tightly, tucking in the sides to seal.
- Place the burritos seam-side down on a baking sheet and bake at 350°F for 8–10 minutes until the tortillas are golden and cheese is melted (tip: baking crisps them up without frying).
- Serve hot, garnished with 1/2 cup sour cream and 1/4 cup chopped fresh cilantro.
Oh, the glory of that first bite—crispy tortilla gives way to a juicy, spiced beef filling with pops of sweet corn, while the melted cheddar and cool sour cream create a perfect balance. Try serving these burritos with a side of tangy salsa or sliced avocado for an extra layer of freshness that’ll have everyone begging for seconds.
Smoky BBQ Beef and Bacon Burrito
Get ready to wrap your hands around the most epic flavor explosion this side of the Rio Grande! This smoky BBQ beef and bacon burrito is the culinary equivalent of a fireworks show in your mouth—packed with savory goodness and just the right amount of sass.
Ingredients
For the filling:
– 1 lb beef chuck, cut into 1-inch cubes
– 6 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 1 cup BBQ sauce
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/4 tsp black pepper
– 1/4 tsp salt
For assembly:
– 4 large flour tortillas (10-inch)
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped
Instructions
1. Preheat your oven to 325°F.
2. In a large oven-safe Dutch oven, cook the chopped bacon over medium heat for 8-10 minutes until crispy, then remove with a slotted spoon and set aside.
3. Add the beef cubes to the bacon fat and sear for 4-5 minutes until browned on all sides.
4. Stir in the diced onion and minced garlic, cooking for 3-4 minutes until softened.
5. Pour in the BBQ sauce, smoked paprika, cumin, black pepper, and salt, stirring to coat everything evenly.
6. Cover the Dutch oven and transfer it to the preheated oven to braise for 2 hours until the beef is fork-tender.
7. Remove from the oven and let the beef mixture cool for 10 minutes, then shred it with two forks.
8. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
9. Divide the shredded beef mixture evenly among the tortillas, placing it in the center of each.
10. Top each with crispy bacon, shredded cheddar cheese, sour cream, and fresh cilantro.
11. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito.
12. Heat a clean skillet over medium heat and place each burrito seam-side down for 2-3 minutes to crisp the tortilla and seal it.
Really, the magic here is in the texture—tender shredded beef meets crispy bacon, all hugged by a warm, slightly crunchy tortilla. Serve these bad boys with extra BBQ sauce for dipping, or get wild and pan-fry them again for an ultra-crispy exterior that’ll make you forget all other burritos exist!
Conclusion
Crafting the perfect burrito is now easier than ever with these 25 delicious variations! We hope you find inspiration to try these recipes in your own kitchen. Share your favorites in the comments below and pin this article on Pinterest to save for your next taco night. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
