Easy Cheesy Ground Beef Burrito Dinner

Whip up a delicious and satisfying meal in minutes with this easy cheesy ground beef burrito recipe. Perfect for busy weeknights, it features a perfectly seasoned ground beef filling, creamy beans, fluffy rice, and plenty of melted cheese, all wrapped in a warm tortilla.

Gather these simple ingredients for a fantastic burrito experience.

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup enchilada sauce, divided
• 1 cup refried beans
• 1 cup cooked white rice
• 2 cups shredded Mexican cheese blend
• 6 large flour tortillas
• 1/2 cup sour cream (for serving)
• 1 jalapeño, sliced (for serving)
• 2 tablespoons chopped cilantro (for serving)
• 2 tablespoons chopped green onions (for serving)

Customize your burritos with these helpful tips.

• Ground Beef: Use turkey or chicken for a leaner option. For a vegetarian version, substitute with cooked lentils or black beans.
• Taco Seasoning: If you don’t have a packet, mix 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, and a pinch of cayenne pepper.
• Enchilada Sauce: Use your favorite store-bought red or green enchilada sauce. For a richer flavor, you can use a homemade version.
• Cheese: Monterey Jack, Cheddar, Colby Jack, or a Pepper Jack blend all work beautifully. For a dairy-free option, use your favorite shredded dairy-free cheese alternative.
• Tortillas: Whole wheat, low-carb, or corn tortillas can be used. Warm them to make them pliable and prevent tearing. Corn tortillas might be more delicate.

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
2. Stir in the minced garlic and cook for about 30 seconds more, until fragrant. Be careful not to burn the garlic.
3. Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until it is browned and no longer pink.
4. Drain off any excess grease from the skillet.
5. Sprinkle the taco seasoning, ground cumin, paprika, salt, and black pepper over the ground beef. Stir well to coat the meat evenly with the spices.
6. Pour in about 1/2 cup of the enchilada sauce (reserve the remaining 1/2 cup for later or for serving). Stir it all together.
7. Let the mixture simmer uncovered for 3 to 6 minutes, stirring occasionally. The sauce should thicken, and the flavors will meld together.
8. Stir in the refried beans and cooked white rice. Mix until everything is well combined and warmed through, about 1 to 2 minutes. This helps bind the filling.
9. Remove the skillet from the heat. Let the filling cool slightly for 5 to 10 minutes. It should be warm, not piping hot, for easier handling and rolling.
10. Warm the large flour tortillas. You can do this in a dry skillet, a microwave, or briefly in the oven. Warm tortillas are more flexible and won’t tear.
11. To assemble, lay a warm tortilla flat. Spoon about 1/6 of the ground beef mixture down the center of the tortilla.
12. Top the beef mixture with about 1/3 cup of shredded cheese. Add a small amount of sour cream now if you plan to eat them immediately.
13. Fold in the sides of the tortilla, then tightly roll from the bottom up to create a secure burrito.
14. Serve the burritos immediately with your favorite toppings like extra sour cream, salsa, avocado, cilantro, green onions, and sliced jalapeños.

• Over-hydrated Filling: Adding too much liquid (like excess enchilada sauce or not draining the beef well) can lead to soggy tortillas. Ensure your filling is thick and clings to a spoon before assembling.
• Torn Tortillas: Using cold, stiff tortillas will cause them to crack and tear when you try to roll them. Always warm your tortillas until they are soft and pliable.

• Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño (cooked with the onions) to the beef mixture for extra heat. You can also add a dash of hot sauce.
• Veggie Boost: Stir in 1/2 cup of corn kernels or diced bell peppers (sautéed with the onions) for added flavor, color, and texture.
• Cheesy Baked Burritos: Place rolled burritos seam-side down in a baking dish. Pour the remaining enchilada sauce over the top, sprinkle with more cheese, and bake at 375°F (190°C) for 15-20 minutes until bubbly and heated through.

• Serve immediately with a dollop of sour cream, a side of salsa, guacamole, or extra enchilada sauce.
• Garnish with fresh cilantro, chopped green onions, and sliced jalapeños for a pop of freshness and a little heat.
• A side of Mexican rice or a simple salad makes this a complete meal.

Can I make this ahead?

Yes, you can prepare the ground beef filling a day in advance and store it in the refrigerator. Assemble the burritos just before serving for the best texture, or assemble and bake them ahead of time.

How do I store leftovers?

Store any leftover assembled burritos tightly wrapped in foil or in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or oven.

This easy cheesy ground beef burrito recipe is a weeknight winner. It’s simple to prepare, uses common ingredients, and is guaranteed to satisfy everyone at your table. Enjoy this quick, delicious, and customizable meal!

Easy Cheesy Ground Beef Burrito Dinner

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A hassle-free, family-friendly burrito filled with seasoned beef, refried beans, rice, and melted cheese, all wrapped in a warm flour tortilla. Perfect for busy weeknights.

• Author: basma
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Yield: 6 burritos 1x
• Category: Quick Dinner Recipes
• Method: Stovetop Cooking
• Cuisine: Mexican-Inspired
• Diet: Non-Vegan

Ingredients

Scale 1x2x3x

1 pound lean ground beef
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 packet taco seasoning
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup enchilada sauce, divided
1 cup refried beans
1 cup cooked white rice
2 cups shredded Mexican cheese blend
6 large flour tortillas
1/2 cup sour cream (for serving)
1 jalapeño, sliced (for serving)
2 tablespoons chopped cilantro (for serving)
2 tablespoons chopped green onions (for serving)

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Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add diced onion and sauté for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef and cook until browned, breaking it into small pieces.
Stir in taco seasoning, ground cumin, paprika, salt, and black pepper.
Cook for 2-3 minutes until spices are fragrant.
Add 1/2 cup enchilada sauce and stir to coat beef mixture evenly.
Remove from heat and mix in refried beans and cooked rice.
Warm tortillas by wrapping in foil and placing in a preheated oven for 1-2 minutes.
Place 1/2 cup shredded cheese on each tortilla.
Add a generous scoop of the beef mixture and top with an additional 1/4 cup enchilada sauce.
Roll up burritos tightly, ensuring the filling is evenly distributed.

Notes

Use 85% or 90% lean ground beef for moisture. Leftover rice works well. Adjust cheese quantity based on preference.

Nutrition

• Serving Size: 1 burrito
• Calories: 580
• Sugar: 5g
• Sodium: 2300mg
• Fat: 29g
• Saturated Fat: 12g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 33g
• Cholesterol: 120mg