This Authentic Mexican Beef Burrito Recipe wraps a warm flour tortilla around seasoned ground beef, beans, melty cheese, chipotle salsa, and a dollop of sour cream. It's a filling, freezer-friendly dinner that comes together in under an hour, and it's easy to make ahead for busy weeknights.
The best way to serve this comfort food is alongside Mango Pico de Gallo - Fresh Mango Salsa for a quick weeknight meal that the whole family will enjoy.
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Why This Recipe Works
- The beef filling comes together in one skillet in under 15 minutes, so this is a genuinely fast weeknight dinner, not just a recipe that claims to be.
- These beef burritos freeze really well once assembled and wrapped, so it's worth making a double batch and stocking the freezer for nights when you don't want to cook at all.
- You can customize the filling with whatever beans, cheese, or toppings you already have in the fridge, so it's an easy one to build around what's on hand.
- It's a solid source of protein thanks to the beef and beans, filling enough to work as a full meal on its own.
- Leftover burritos hold up well when cold, making them great for packed lunches the next day.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Ground beef - I opt for ground beef with a 15% fat content and skip the olive oil. Alternatively, you can also use shredded beef if you have any leftovers to use up.
- Onions - You have the option to use white, yellow, or brown onion to enhance the flavor of the beef filling.
- Tortillas - A flour tortilla is an excellent choice because of its flexibility, making it easier to wrap around all the delicious fillings in a burrito. Warm them up slightly for a few seconds before using them to make rolling easier. Try my Homemade Wheat Tortilla Bread recipe for a homemade version.
- Beans - Canned red kidney beans, black beans, refried beans, or pinto beans are great alternatives for these Mexican beef burritos.
- Seasoning - I use salt, cumin, smoked paprika, freshly ground black pepper, and red chili flakes, but you can use your own favorite taco seasoning blend.
- Cheese - You can opt for shredded cheddar, Monterey Jack, Gruyere, or any of your favorite melty cheeses.
- Sour cream - Full-fat or reduced-fat both work, sour cream brings a creamy texture and tangy flavor, so it's a crucial addition. If needed, you can substitute it with plain natural yogurt.
- Chipotle salsa - It provides the authentic Mexican flavor we are after! You can find it in specialty grocery stores, buy it online, or make your own.
How to Make Authentic Mexican Beef Burrito Recipe?
Prepare the Beef Filling
In a large skillet, heat olive oil over medium-high heat.
Once the oil is hot, add the ground beef and cook until it is browned and thoroughly cooked. Break it apart using a spatula.
Add the diced onion to the skillet and sauté until it becomes translucent.
Season the beef with chopped garlic, salt, cumin powder, freshly ground black pepper, smoked paprika, and chili flakes.
Mix well and cook for an additional 2-3 minutes. Remove from heat.
Assemble the Burritos
Warm the wheat tortillas slightly for a few seconds to make rolling easier.
Place a large tortilla on a clean surface and add a dollop of sour cream in the center.
Add a portion of the seasoned ground beef, followed by chipotle salsa and cooked beans.
Top with a layer of grated cheddar cheese, and chopped fresh coriander, ensuring not to overload.
Fold the sides of the tortilla inward over the filling, then roll it tightly from the bottom to form a burrito and wrap it in foil.
Repeat the process for the remaining tortillas.
You can serve them as they are or heat them up in a preheated oven at 180℃ (356 ℉) for 20 - 25 minutes.
Recipe Tips From the Chef
- Opt for ground beef with a 15% fat content for a flavorful and juicy filling, and skip the olive oil, as it will release enough fat to sauté the onions.
- If you have leftover shredded beef, it's a fantastic substitute for ground beef, adding a different texture to your burrito.
- Warm the large flour tortillas for a few seconds before using them to make them more pliable.
- While my recipe uses a mix of salt, cumin, smoked paprika, black pepper, and chili flakes, feel free to use your favorite taco seasoning blend.
- Roll the burritos tightly, ensuring the sides are tucked in as you go to avoid any filling from spilling out.
- If you're not freezing the leftovers, they make a convenient and delicious option for packed lunches or picnics.
- For an extra-crisp restaurant style finish, place the rolled burrito seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side before wrapping in foil, this seals the seam and gives the tortilla a bit of crunch.
Storage and Reheating Instructions
Allow the burritos to cool to room temperature before storing.
If not already wrapped in tin foil, wrap them in cling film and place them in an airtight container.
Store them refrigerated for up to 5 days or in the freezer for up to 3 months.
To warm them up, remove the cling film, wrap the burritos in tin foil, and place them on a baking sheet.
Bake in a preheated oven at 180°C (356°F) for 20 to 25 minutes, or until they are thoroughly heated.
If you're short on time, you can microwave the burritos instead. Unwrap them and rewrap in a damp paper towel, then microwave in 30 to 60 second bursts until heated through. The tortilla won't be as crisp as it would be from the oven, but it's a lot quicker.
Serving Suggestions
Mexican beef burritos pair well with a few simple sides and condiments. Guacamole and extra sour cream on the side are always welcome, and a bowl of Mango Pico de Gallo - Fresh Mango Salsa adds a fresh, sweet contrast to the rich beef filling. A Mango Salad with Avocado and Cucumber is another good one for the same reason: light and fruity against the rich beef. A slice of Mexican Cornbread on the side rounds the meal out nicely if you're feeding a crowd, and crispy Air Fryer Tortilla Chips are handy too, both for scooping up any extra salsa and for serving alongside.
Recipe FAQs
Yes, you can substitute ground beef with ground chicken, turkey, or even plant-based alternatives for a different flavor.
Certainly! Feel free to add your favorite toppings like diced tomatoes, shredded lettuce or green onions, crushed avocado, or sliced jalapeños.
Tacos are typically smaller, with a soft or hard shell, while burritos are larger and wrapped in a flour tortilla, often filled with rice and beans.
Yes, you can use corn tortillas, but flour tortillas are recommended for their flexibility in wrapping.
Don't overfill it, and fold the sides in first before rolling from the bottom up, tucking everything in tightly as you go. Wrapping each one in foil right after rolling also helps it hold its shape until you're ready to eat.
Yes, you can freeze them right after rolling, before they've been warmed through in the oven. Wrap each one tightly and freeze for up to 3 months, then bake from frozen, just add extra time in the oven until they're heated through.
Yes, the beef filling keeps well in the fridge for up to 3 days. Reheat it in a skillet before assembling the burritos, or assemble everything cold and let the oven warm it through.
Related Recipes
For more delicious Mexican-inspired recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these Authentic Mexican Beef Burritos as much as you enjoy eating them! 🙂
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Authentic Mexican Beef Burrito Recipe
Ingredients
Beef Filling
- 1 ⅓ lb ground beef (600 g)
- 1 tablespoon olive oil
- 1 large onion (finely diced)
- 3 cloves garlic (finely chopped)
- 1 teaspoon salt
- ½ teaspoon cumin powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon chili flakes or powder
To Build Your Burritos
- 6 large wheat tortillas
- 1 ½ to 2 cups grated cheddar cheese (150 g)
- ⅔ cup sour cream (150 g)
- 8 ½ oz red kidney beans cooked/drained (240 g)
- 1 ¼ cups chipotle salsa (300 g)
- 2 tablespoon fresh coriander leaves (chopped)
Instructions
Preparing the Beef Filling
- In a large skillet, heat olive oil over medium-high heat.
- Once the oil is hot, add the ground beef and cook until it is browned and thoroughly cooked. Break it apart using a spatula
- Add the diced onion to the skillet and sauté until it becomes translucent.
- Season the beef with chopped garlic, salt, cumin powder, freshly ground black pepper, smoked paprika, and chili flakes.
- Mix well and cook for an additional 2-3 minutes. Remove from heat.
Assembling the Burritos
- Warm the wheat tortillas slightly for a few seconds to make rolling easier.
- Place a large tortilla on a clean surface and add a dollop of sour cream in the center.
- Add a portion of the seasoned ground beef, followed by cooked beans, a layer of grated cheddar cheese, chipotle salsa, and chopped fresh coriander, ensuring not to overload.
- Fold the sides of the tortilla inward over the filling, then roll it tightly from the bottom to form a burrito and wrap in foil.
- Repeat the process for the remaining tortillas.
- You can serve them as they are or heat them up in a preheated oven at 180℃ (356 ℉) for 20 to 25 minutes.
Notes
- Opt for ground beef with a 15% fat content for a flavorful and juicy filling, and skip the olive oil, as it will release enough fat to sauté the onions.
- If you have leftover shredded beef, it's a fantastic substitute for ground beef, adding a different texture to your burrito.
- Warm the large flour tortillas for a few seconds before using them to make them more pliable.
- While my recipe uses a mix of salt, cumin, smoked paprika, black pepper, and chili flakes, feel free to use your favorite taco seasoning blend.
- Roll the burritos tightly, ensuring the sides are tucked in as you go to avoid any filling from spilling out.
- For an extra-crisp finish, brown the rolled burrito seam-side down in a dry skillet for 1 to 2 minutes per side before wrapping it up.
- Leftovers keep refrigerated for up to 5 days, or in the freezer for up to 3 months. You can freeze them either before or after baking.
- To reheat, wrap in foil and bake at 180°C (356°F) for 20 to 25 minutes, or microwave in 30 to 60 second bursts wrapped in a damp paper towel if you're short on time.
- If you're not freezing the leftovers, they make a convenient and delicious option for packed lunches or picnics.
Riley says
i love it!!!
Ayla Clulee says
Thank you so much, Riley!
Sally Lewis says
That was such an easy recipe and tasted so delicious. Thumbs up from everyone!