Beef Burritos
Prep
15m
Cook
20m
Total
35m
This beef burrito recipe features seasoned ground beef, cooked rice, crisp lettuce, sweet corn, black beans, and savory cheese rolled up into a soft tortilla. This delicious and easy-to-make meal is perfect for a weeknight dinner or packed for lunch. Customize with your favorite toppings for a satisfying meal.
Ingredients
6 servingsBurrito Seasoning
Beef
Burritos
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 788kcal 39%
-
Fat 33g 50%
-
Saturated Fat 13g 65%
-
Carbohydrates 80g 26%
-
Fiber 9g 36%
-
Sugar 10g 20%
-
Protein 44g 88%
-
Cholesterol 115mg 38%
-
Sodium 950mg 39%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. I like to use Mission large soft wraps (see photo in post) because they are slightly larger than burrito wraps sold in the Mexican section of Woolies/Coles etc plus they are slightly softer so less prone to breaking AND they are slightly cheaper. Win, win, win! (PS I'm in Australia 🙂 )
2. STORAGE/REHEATING: Burritosfreeze / reheat brilliantly as long as you avoid watery vegetables. The combination of ingredients I use (don't use lettuce, use green cabbage) is ideal for freezing. Typically, tomatoes aren't great for freezing but because it's the only "watery" vegetable and not much is used, it works great. To reheat, thaw for 24 hours in the fridge or overnight on counter (as log as it's not super hot where you are) then:
- OVEN: reheat in oven at 180C/350F in foil for 30 - 4o min (place on tray in case there is leakage) until outside is slightly crisp;- MICROWAVE/STOVE: unwrap then microwave for 2 minutes then crisp in dry pan over medium heat;- STOVE: Leave in foil and turn over medium heat in dry pan for 10+ minutes until crisp all over (takes a while to warm all the way through).
3. MORE VEGGIES / Great for Freezing: One way to pack more veggies into thisand/or reduce the carbs by leaving out the rice is to add veggies into the beef filling. To do this, increase the Seasoning, tomato and water by 50% (use the scaler by hovering your cursor over Servings) then add 3 cups of diced veggies of choice, like zucchini, carrots, celery, capsicum, corn. Use a large skillet, saute these veggies after the onion, then push to the side and add the beef and proceed with the recipe.
4. Nutrition per serving assuming 10 burritos.
2. STORAGE/REHEATING: Burritosfreeze / reheat brilliantly as long as you avoid watery vegetables. The combination of ingredients I use (don't use lettuce, use green cabbage) is ideal for freezing. Typically, tomatoes aren't great for freezing but because it's the only "watery" vegetable and not much is used, it works great. To reheat, thaw for 24 hours in the fridge or overnight on counter (as log as it's not super hot where you are) then:
- OVEN: reheat in oven at 180C/350F in foil for 30 - 4o min (place on tray in case there is leakage) until outside is slightly crisp;- MICROWAVE/STOVE: unwrap then microwave for 2 minutes then crisp in dry pan over medium heat;- STOVE: Leave in foil and turn over medium heat in dry pan for 10+ minutes until crisp all over (takes a while to warm all the way through).
3. MORE VEGGIES / Great for Freezing: One way to pack more veggies into thisand/or reduce the carbs by leaving out the rice is to add veggies into the beef filling. To do this, increase the Seasoning, tomato and water by 50% (use the scaler by hovering your cursor over Servings) then add 3 cups of diced veggies of choice, like zucchini, carrots, celery, capsicum, corn. Use a large skillet, saute these veggies after the onion, then push to the side and add the beef and proceed with the recipe.
4. Nutrition per serving assuming 10 burritos.
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