Best Ground Beef Burrito Filling Recipe
An everyday Beef Burrito recipe, stuffed with a simple, super tasty seasoned beefiness, rice and other fillings of choice. These Burritos are a bright freezer standby because they are merely as skilful fabricated fresh or frozen then reheated. The burrito beef filling is particularly adept – made with a homemade Mexican seasoning that'southward fashion ameliorate than a packet of Old El Paso!
Flavour packed everyday Burrito recipe!
Having a stash of burritos in the freezer makes me feel smug. Along with homemade Frozen Pizzas, these are ane of the all fourth dimension ultimate freezer meals.
Except burritos accept the added bonus that you don't even need to muddy a tray to reheat them, or a plate to eat them. Food you can swallow with your hands always rates highly in my world!!! 😂
I call this Beef Burrito recipe an "everyday beef burrito" because beef filling aside, it's a terrific one for adding in what you have and what you want. The fundamental part of this recipe is the Beef Burrito Filling – highly seasoned with a homemade spice mix that tastes similar Old El Paso – except information technology'southward preservative complimentary!
Freezer burritos: filling tips
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Employ ingredients that freeze well
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Employ cabbage instead of lettuce – cabbage holds up to freezing amend
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Only use a small amount of "watery" vegetables like lycopersicon esculentum as they become fifty-fifty more than watery once defrosted
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Other raw vegetables used in burritos that practise not freeze well include: avocado, cucumber
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Cook vegetableslike capsicum/peppers, zucchini, carrot. Dice and add together to Beef Filling.
What goes in beefiness burritos
The Beef Filling is the main season component in this burrito recipe. It's highly seasoned and juicy so it provides the "wetness" in the burrito besides every bit the flavour mixing through the other ingredients when you curlicue information technology upwards.
And then other than the Beefiness Burrito Filling, there's endless possibilities for what to put in the burrito! For this recipe, I've chosen a combination of ingredients that freeze well:
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Beef Burrito Filling – juicy and packed with flavour!
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Evidently white rice – or try chocolate-brown rice, quinoa, or this Mexican Cherry-red Rice!)
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Corn
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Black beans
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Cabbage or lettuce
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Diced tomato
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Red onion
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Cheese
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Coriander/cilantro
How to freeze and reheat burritos
I like to use foil to roll up the burritos as it holds it together and so I can reheat it in the foil in the oven.
To freeze, Iwrap in cling wrap (for actress air tight assurance) then put it in a ziplock pocketbook or airtight container.
To reheat the burrito, I simply defrost in the fridge overnight then pop information technology in the ovenin the foil to make it well-baked and heat through. If I forgot to defrost overnight, then I have information technology out of the foil, microwave on low to defrost, then wrap it up in the foil again and popular it in the oven to crisp upward.
Dippingsauces for burritos
I totally forgot to have a photograph of what to dip burritos in. They do need something because y'all tin can't make the filling too wet, otherwise information technology makes the tortilla soggy.
For simplicity, my go-to is sour cream or yoghurt, sometimes with a dollop of some sort of chilli sauce. If I feel like making more than of an effort or I'grand doing these for a group (I like doing burritos for camping), and then I'll make Restaurant Style Salsa (because it'southward smoothen, it's expert for dipping) or this Avocado Dipping Sauce.
And so – have I convinced y'all that you lot need to fill up your freezer with these burritos???– Nagi xx
FAVOURITE MEXICAN RECIPES
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Carnitas (Mexican Pulled Pork)
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Beef Barbacoa
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Chicken Fajitas and Beef Fajitas
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Beefiness Enchiladas
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Queso Cheese Dip
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Mexican Fiesta Menu and recipes
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See all Mexican recipes
WATCH HOW TO Make It
Beef Burrito recipe video!
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Servings 6 - 8 burritos
Tap or hover to scale
Recipe video higher up. Simple, super tasty everyday beef burritos made with a bootleg beef mince filling (ground beef), rice and your choice of fillings. One of the best freezer meals e'er!
Burrito Seasoning:
- ane tsp each onion powder , dried oregano, salt
- 2 tsp each dried cumin powder , paprika
- 1/4 tsp blackness pepper
- ¼ tsp cayenne pepper , or to gustation (optional)
Beef:
- 1/two tbsp olive oil
- 2 garlic cloves
- ½ onion , finely chopped
- 500g / 1 lb beef mince (ground beefiness), I apply lean
- ii tbsp tomato plant paste
- 3 tbsp h2o
Burritos:
- 6 - 8 large soft flour tortillas or round wraps (~25cm/10"+) (Annotation 1)
- 3 cups cooked rice , warm non piping hot (I apply white long grain)
- 3 cups iceberg lettuce or cabbage , finely sliced (utilise cabbage if freezing)
- 1 cup corn kernels (I use canned, drained)
- 1 cup black beans (I use canned, drained)
- three tomatoes, deseeded and diced
- 1/2 red onion , finely chopped
- Finely chopped coriander / cilantro (optional)
- 1 i/2 cups / 150g shredded cheese of option (melting kind)
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Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add beef and cook, breaking it up equally y'all go, until it turns from cherry-red to chocolate-brown.
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Add Taco Seasoning (or utilize 1 packet store bought) and cook for i minute. Then add tomato paste and water, melt for 3 minutes until the water is mostly evaporated just the beefiness is notwithstanding juicy, not dried out. Fix aside to cool for x minutes – piping hot filling will steam the burrito, making the tortilla soggy.
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Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
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Place a burrito on a work surface. Place 1/4 - one/3 cup of rice but below the middle. Height with i/4 - 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.
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Fold up the bottom to embrace the filling then fold the edges in (video helpful to meet how to practice this). Roll up tightly, then wrap in foil. Serve as is or heat per beneath.
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HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium low estrus if you want to melt the cheese. Or they can be broiled at 180C/350F for 20 minutes in the foil – this will warm them all the fashion through and well-baked up the tortilla slightly. If they are direct from the fridge, they will take around 30 minutes to warm through.
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Burritos are best served with something to dollop/dip - sour foam (or yoghurt) and some sort of chilli sauce are my usual considering information technology's piece of cake. When I'm making more of an effort, I use Restaurant Style Salsa or Guacamole.
1. I like to use Mission large soft wraps (meet photo in postal service) 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 Commonwealth of australia 🙂 )
two. STORAGE/REHEATING: Burritos freeze / reheat brilliantly as long every bit you avoid watery vegetables. The combination of ingredients I use (don't use lettuce, use light-green cabbage) is platonic for freezing. Typically, tomatoes aren't great for freezing but because it'southward 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) and then:
- OVEN: reheat in oven at 180C/350F in foil for 30 - 4o min (identify on tray in case there is leakage) until exterior is slightly crisp;
- MICROWAVE/STOVE: unwrap then microwave for two minutes then crisp in dry pan over medium estrus;
- STOVE: Leave in foil and turn over medium heat in dry out pan for 10+ minutes until crisp all over (takes a while to warm all the way through).
3. More VEGGIES / Dandy for Freezing: One style to pack more veggies into this and/or reduce the carbs past leaving out the rice is to add veggies into the beefiness filling. To practise this, increase the Seasoning, tomato and h2o 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 button to the side and add the beef and continue with the recipe.
iv. Nutrition per serving bold x burritos.
Serving: 308 1000 Calories: 511 cal (26%)
Burrito recipe originally published June 2017. Updated for housekeeping matters October 2018 – no change to recipe!
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