Ground Beef Burrito
A warm, hearty ground beef burrito filled with savory meat, soft rice, tender black beans, melty cheese, and bright salsa wrapped in a large flour tortilla. Perfect for weeknight dinners or casual lunches.
Ingredients
For the Filling
- 1 lb ground beef Use leaner ground beef (90/10) to reduce fat and calories.
- 1 tsp chili powder For a milder flavor, reduce to 1/2 tsp.
- 1 tsp cumin Essential for the classic flavor.
- Salt and pepper to taste
- 1 cup cooked rice Substitute with brown rice or cauliflower rice if desired.
- 1 cup black beans, drained and rinsed Pinto or kidney beans can also be used.
For Assembly
- 4 large flour tortillas Use whole-wheat or low-carb tortillas if desired.
- 1 cup shredded cheese Any melting cheese (Monterey Jack, cheddar, etc.) works.
- 1 cup salsa Choose mild, medium, or hot based on preference.
To Serve (Optional)
- Sour cream (optional)
- Guacamole (optional)
- Lettuce (optional)
- Tomatoes (optional)
Instructions
Preparation
- Heat a skillet over medium heat. Add 1 lb ground beef and cook until browned, breaking it up with a spatula.
- Stir in 1 tsp chili powder, 1 tsp cumin, and salt and pepper to taste. Cook for about 30 seconds.
- Add 1 cup cooked rice and 1 cup black beans to the skillet and cook for 2–3 minutes, stirring until heated through.
- Lay a large flour tortilla flat. Spoon a quarter of the beef mixture down the center. Add about 1/4 cup shredded cheese and roughly 1/4 cup salsa.
- Fold the sides in, then roll tightly from one end to the other.
Toasting (Optional)
- Heat the skillet over medium and place the rolled burrito seam-side down. Toast for 1-2 minutes per side until browned and cheese is melted.
Serving
- Slice in half or serve whole. Offer optional toppings like sour cream, guacamole, lettuce, and diced tomatoes.
Notes
Use warm tortillas to prevent cracking while rolling. Drain fat well to avoid soggy tortillas.