Some days, you just want something on the table that is filling, tastes good, and does not fall apart the second you take a bite. That is where these ground beef burritos come in.
You fill large tortillas with seasoned beef, red rice, crisp pointed cabbage, corn, tomato, and cheddar, then warm them in the oven. The inside stays soft and full of flavor, and the outside holds together nicely.
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Why these burritos work so well
Mexican food is always a hit with my family, but somehow burritos had not made it onto the site yet. Which is funny, because they are exactly the kind of meal that works on a busy day. They are filling, easy to make with regular grocery store ingredients, and great to freeze for later.
I actually made these burritos eight times before they were just right. Too wet, too full, too crispy or filling added too warm, and the tortilla turns limp or tears when you roll it. That is why I know this version works. Rice goes in first, then the beef, then the fresh toppings. And just as important: let the filling cool for a bit before rolling. That keeps the tortilla firmer and makes the burritos much easier to handle. Wrapping the burritos in foil also helps them heat through without drying out.
The burrito seasoning gives the beef plenty of flavor, the pointed cabbage keeps everything fresh and crisp, and the cheddar melts right into the warm layers.
What you'll need
- Onion and garlic: the base of the filling. Chop the onion finely and squeeze the garlic so they mix in well.
- Ground beef: gives the burritos a rich, hearty bite.
- Burrito seasoning: adds warmth and depth. You can find my burrito seasoning mix from scratch recipe here.
- Tomato paste, water, brown sugar, and lemon juice: bring the filling together and keep it balanced without making it too wet.
- Large flour tortillas: much easier to roll than smaller ones.
- Mexican red rice: makes the burritos more filling and gives you those classic layers. Here's my homemade Mexican red rice recipe.
- Cabbage : adds crunch and holds up better than lettuce. Use pointed or white cabbage, they both are great.
- Corn, tomatoes, and red onion: bring sweetness, freshness, and texture.
- Shredded cheddar: melts nicely between the warm layers. Monterey Jack works too.
How to make it
- Step 1: Cook the onion and garlic in olive oil, then add the ground beef and cook until browned.
- Step 2: Stir in the burrito seasoning, tomato paste, and water. Simmer briefly, then stir in the lemon juice and brown sugar and let the filling cool slightly.
- Step 3: Fill each tortilla with rice, beef, cabbage, corn, tomato, red onion, and cheddar. Fold in the sides and roll tightly.
- Step 4: Wrap in foil and bake at 350°F until hot. Unwrap for the last few minutes if you want a little extra texture on the outside.
Top Tips
- Let the beef filling cool for about 10 minutes before rolling. That helps the tortillas stay firmer.
- Use Roma tomatoes or other fleshy tomatoes and remove the seeds so the filling stays less wet.
- Put the rice down first and the wetter ingredients on top for cleaner layers.
- Roll tightly, but do not overfill the tortillas or they will be harder to seal.
Serve with
- Sour cream, salsa, hot sauce, and lime wedges.
- A simple green salad with dressing
- or extra Mexican rice works well on the side too.
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, squeezed
- ½ onion, finely diced
- 1 pound ground beef
- 2 ½ tablespoons burrito seasoning
- 2 tablespoons tomato paste
- 3 tablespoons water
- 1 teaspoon dark brown sugar
- 1 teaspoon lemon juice
- 8 large tortilla's
- 2 cups Mexican red rice, cooked
- 2 cups cabbage, finely sliced, pointed or white cabbage
- 5 ounces corn, canned, drained
- 2 tomatoes, seeded and diced
- ½ red onion, very finely diced
- 5 ounces grated cheddar cheese
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat the olive oil in a large skillet over medium heat. Cook the onion and garlic for 2 minutes.1 tablespoon olive oil, 2 cloves garlic, ½ onion
- Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the burrito seasoning and cook 1 minute more.1 pound ground beef, 2 ½ tablespoons burrito seasoning
- Stir in the tomato paste and water. Simmer for 3 to 4 minutes, until most of the moisture is gone but the beef is still juicy.2 tablespoons tomato paste, 3 tablespoons water
- Remove from the heat and stir in the lemon juice and brown sugar. Let the filling cool for 10 minutes.1 teaspoon dark brown sugar, 1 teaspoon lemon juice
- Place a tortilla on your work surface. Add about ¼ cup rice just below the center, then top with 5 to 6 tablespoons of beef.8 large tortilla's, 2 cups Mexican red rice
- Add cabbage, corn, tomatoes, red onion, and a generous handful of cheddar. Fold the bottom over the filling, fold in the sides, and roll into a tight burrito.2 cups cabbage, 5 ounces corn, 2 tomatoes, ½ red onion, 5 ounces grated cheddar cheese
- Wrap each burrito in foil and place them on a sheet pan.
- Bake at 350°F for 20 minutes, or 30 minutes if chilled from the fridge. Unwrap for the last 5 to 10 minutes for a little more texture.
Notes
- Refrigerator: Up to 2 days, wrapped individually in foil or stored in an airtight container.
- Freezer: Up to 3 months. Freeze them one at a time.
- Reheat: From the fridge, bake at 350°F for 25 to 30 minutes. From frozen, thaw in the fridge first, then reheat in the oven.
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