This homemade Beef Burrito recipe is filled with saucy beef, beans, melty cheese, and all your favorite toppings. Mexican burritos are a favorite in our house (the kids love them!) and are great for meal prep. Watch the burrito video tutorial to see how easy it is to make restaurant-quality burritos.
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We love Mexican-inspired recipes from Ceviche to Chicken Fajitas, and don’t forget the Flan for dessert. If you are a fan of Mexican food, add this easy Beef Burrito recipe to your must-try list!
Beef Burritos Video Tutorial
Watch me show you how to make and expertly wrap Burritos. You will be surprised at how easy they are to make, and the flavors will rival your favorite Mexican restaurant. Best of all, you’ll get to say, “I made that!” Move over, Taco Tuesday… We’re making Burritos tonight!
Burrito Recipe
In our house, we are big fans of Mexican food, but I especially love it when it’s made at home. Being able to control the ingredients and adjust the spice level makes all the difference—and homemade burritos often feel lighter, fresher, and more authentic than what you’d get at a restaurant.
There’s hardly any prep involved, and the results are absolutely worth it. You can make the beef ahead and assemble the burritos when you’re ready to eat, make a burrito platter for a Cinco de Mayo party, or even wrap and freeze them for future meals.
Ingredients for Beef Burritos
- Ground beef – I prefer 85/15 lean ground beef for the perfect balance of flavor and richness.
- Onion – Finely chop a medium yellow onion.
- Rotel tomatoes – We use 1 can of original diced tomatoes with green chilies, including the juice, for extra flavor and moisture.
- Spices – Cumin, paprika, chili powder, salt, and pepper. You could substitute Taco Seasoning, adding it to taste.
- Beans – You’ll need a can of black beans or a tri-bean blend, including the liquid.
- Tortillas – Use large Flour tortillas (10-inch or larger). Flour tortillas work best for burritos as they’re more pliable for rolling than corn tortillas, but you can substitute with your favorite grain-free tortilla to make gluten-free burritos.
- Cheese – We use a mixture of mozzarella and medium cheddar. You can use a shredded Mexican cheese blend, Monterey Jack, or a spicier Pepper Jack cheese.
Burrito Variations
You can customize your burritos with a variety of fillings:
- Corn, canned (drained), or freshly corn on the cob
- Cilantro
- White Rice or Brown Rice
- Sautéed bell peppers
- Diced jalapenos – for spicier burritos
- Avocado (avoid if freezing burritos)
How to Make Burritos
- Cook the Beef – Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it’s fully cooked, about 5 minutes. Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 tablespoons in the pan.
- Add Seasonings – Add the onion, cumin, paprika, and chili powder, and continue cooking, stirring occasionally, until the onion softens and the beef is nicely browned, 3-4 more minutes.
- Add Tomatoes and Beans – Stir in the Rotel tomatoes and beans, including their juices. Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, until the tomatoes break down and the liquid mostly evaporates, about 8-10 minutes. Turn off the heat and season with salt and pepper to taste.
- How to Fold a Burrito – Place the tortillas on a clean work surface. Sprinkle half of the cheese over the center of each tortilla, leaving a 1-inch border along the edges. Spoon about 2/3 cup of the meat mixture over the cheese, then sprinkle the remaining cheese on top. Fold the short sides of the tortilla over the filling, then fold up the bottom edge tightly over the filling, tucking it in as you go. Fold in the corners and roll tightly away from you until the burrito is fully sealed. Repeat with the remaining tortillas.
- Heat Your Burritos – When ready to cook, heat a little oil in a skillet over medium heat. Place the burrito seam-side down and cook, turning occasionally, until golden brown on all sides, about 3-5 minutes. Serve with your favorite toppings and sauces.
Toppings for Burritos
The topping possibilities for a burrito bar are just as endless! Here are a few of our favorites:
- Sour cream
- Hot sauce
- Lime juice
- Avocado Ranch
- Jalapeno Ranch
- Guacamole or diced avocado
- Pico de Gallo
- Homemade Salsa
- Lettuce (on the side)
What to Serve with Burritos
Wondering what to serve with burritos? If you are building a Mexican-themed menu, here are some tasty sides that will take your burrito night to the next level:
Make-Ahead
When making burritos ahead, let them cool completely to room temperature before storing.
- To Refrigerate: Wrap each burrito tightly in plastic wrap or aluminum foil and transfer to an airtight container for 3 to 4 days.
- To Freeze Burritos: Wrap burritos in parchment paper or foil and transfer to a freezer zip-top bag to prevent freezer burn. Freeze up to 3 months.
- To Thaw: Defrost in the refrigerator overnight. To quick-thaw: remove foil and wrap in a damp paper towel, then microwave on 50% power for 1-2 minutes per side.
- To Reheat: Place thawed burrito on a skillet per the recipe instructions.
Whip up a batch of these Beef Burritos, and enjoy all the delicious flavors of your favorite Mexican restaurant right at home—easy, delicious, and perfect for any night of the week!
More Easy Ground Beef Recipes
If you love this Beef Burrito recipe, check out these other ground beef recipe favorites you won’t want to miss.
- Beef Tacos
- Meatball Parmesan Casserole
- Meatloaf (reader favorite)
- Perfect Hamburgers
- Lasagna
- Pasta e Fagioli
- Slow Cooker Chili
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Beef Burritos
Ingredients
- 1 lb ground beef, lean 85/15
- 1 medium onion, finely chopped
- 10 oz can Rotel Tomatoes with Green Chilis, with their juice
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp to 1/2 tsp chili powder, or added to taste*
- 1/2 tsp fine sea salt, or added to taste
- 1/4 tsp freshly cracked black pepper, or added to taste
- 15 oz can black beans, with their juice (or tri-bean blend with juice)
- 6, 10-inch flour tortillas
- 2 cups (8oz) shredded Mexican cheese blend, or equal parts mozzarella and medium cheddar
Instructions
- Cook the Beef – Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it’s fully cooked, about 5 minutes. Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 tablespoons in the pan.
- Add Seasonings – Add the onion, cumin, paprika, and chili powder, and continue cooking, stirring occasionally, until the onion softens and the beef is nicely browned, 3-4 more minutes.
- Stir in tomatoes and beans, including their juices. Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, until the tomatoes break down and the liquid has evaporated (about 8-10 minutes). Turn off the heat and season with salt and pepper to taste.
- How to Fold Burritos: Place the tortillas on a clean work surface. Sprinkle half of the cheese over the center of each tortilla, leaving a 1-inch border along the edges. Spoon about 2/3 cup of the meat mixture over the cheese, then sprinkle the remaining cheese on top. Fold the short sides of the tortilla over the filling, then fold up the bottom edge tightly over the filling, tucking it in as you go. Fold in the corners and roll tightly away from you until the burrito is fully sealed. Repeat with the remaining tortillas.
- Heating Burritos: When ready to cook, heat a little oil in a skillet over medium heat. Place the burrito seam-side down and cook, turning occasionally, until golden brown on all sides, about 3-5 minutes. Serve with your favorite toppings and sauces.*
Notes
*Optional Toppings:
- Sour cream, Hot sauce, Lime juice
- Guacamole or diced avocado
- Pico de Gallo or Homemade Salsa
- Lettuce (on the side)
- Avocado Ranch or Jalapeno Ranch
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
So yummy!! Watched the video several times—your advice for folding the tortilla was greatly appreciated!!
I’m so glad that tip was helpful, Paula!
These were luscious. Hubby even liked them. Better than store bought.
Need to watch the video again to see how to properly fold the burrito shells!
Hi Louise! I’m glad the recipe was enjoyed. Thank you for sharing.
It was delicious and easy to make. It will go on our rotation list.
Super good
We really enjoyed this
However ours were flat 😄
I’m so happy you enjoyed that. Thank you for sharing that with us, Valeria.
We made this last night and it was delicious!! The kids said, 10/10
Thank you so much! I know if I cook a Natasha’s Kitchen recipe it will be a hit!
That is the best when kids love what we moms make. That’s so great, Emilee!
Hiii Natasha!! These were AMAZINGGG!! Can I request you to make a pound cake, like a loaf of a plain cake lol! Thanks!!!
We made these this evening. Oh my word at they delicious. I used sharp cheddar and just mashed up some avocado. Can these be frozen and if they can how do I store and reheat them?? I prefer to take a home prepared lunch…healthier and more cost effective.
Thank you so much for your videos. We’ve been watching for some time now and my cooking have improved immensely. Happy Hubby💕💕
Glad you enjoyed it! Yes, you can make this ahead and freeze them. You may go to the “Make-Ahead” tips in the recipe for freezing tips.
Made these today and absolutely loved them! Flavor is phenomenal! Served with a side of homemade guacamole! Thanks for another great recipe!
This recipe is restaurant quality! My hubby loved it. Thanks for making me look good 😜
That’s so great to hear, Kim!
I’ve got this cooking on the stove right now for dinner tomorrow and my kitchen smells soooo good! Since we’ll be eating them tomorrow and freezing a few, would it be ok to add the cilantro as I’m rolling them up?
Hi Staci! That would be fine.
Thank you so much for sharing this recipe. I was thinking what to cook today and you just saved my day. I’ll update this post once I finish making it. Love love your blog!
I hope you love it, Kamar! We look forward to your feedback!
Excellent burrrito recipe.
I’m glad you liked it, Margot!
I meant to say, spotted Sharkey, biting your bowl with the cheese in it.
Good catch!
My husband really loves burritos so I will be giving this a try. Spotted Sharkey biting your ball with the cheese in it. He likes cheese like my husband does.
Hi Adrienne! I hope they are loved!
Hi! Can i ise a can of plain diced tomatoes instead of the rotel can?
Hi! You can, but you’d be missing the green chili which adds flavor too.
I just added a can of diced tomatoes, because that’s what I had on hand, and they still turned out well!
That’s so wonderful, Rebecca. Thank you so much for sharing that with me.
Hello Natasha, thanks so much for the recipie. I’m from Perú. I would really like you to make Peruvian recipes like ceviche, lomo saltado and ají de gallina. Our food is one of the best!!
Hi Lourdes! You are very welcome! Have you tried my Ceviche recipe ?
If I use black beans that I cooked myself, how much of the liquid would I use?
Hi Jennifer! You could just use the beans and add a few tablespoons of liquid if it seems to dry. You don’t need much.