Ground Beef Burritos with Rice
These ground beef burritos are loaded with seasoned beef, rice, cheddar, and crunchy cabbage. Great for busy weeknights.
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
Ingredients you need per step are listed below the step in Italic
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
1. Beef filling: Let the beef filling cool before rolling. That keeps the tortillas firmer and easier to handle.
2. Tomatoes: Use seeded tomatoes, like Roma, so the filling does not get too wet.
3. Toppings: Put the rice on first and the other toppings on top to help the burritos hold their shape.
4. Crispier: Want a crisper outside? Remove the foil for the last 5 to 10 minutes.
5. Storage
- 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.
Nutrition
Calories: 413kcal | Carbohydrates: 35g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 478mg | Fiber: 3g | Sugar: 5g | Vitamin A: 634IU | Vitamin C: 14mg | Iron: 3mg
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