Beef Burrito

Hearty beef dinner.

Why You'll Love This Recipe

• Restaurant-style burrito at home.
• Customizable for the whole family.
• Freezer-friendly meal prep (great for grab-and-go).
• Hearty, satisfying lunch or dinner.
• Cheaper than the burrito shop.

Ingredient Notes

• Large 10-inch flour tortillas are needed to hold all the filling.
• Pre-shredded cheese contains anti-caking agents; freshly shredded melts better.
• Rice and beans are the bulk — don't skip if you want a satisfying burrito.

Ingredient Substitutions

• Shredded chicken, carnitas, or grilled vegetables for the beef.
• Brown rice or cauliflower rice for a different texture.
• Whole-wheat or spinach tortillas for variation.

Equipment Needed

• Large skillet
• Wooden spoon
• Foil for warming tortillas

Prep Tips

• Have all fillings in a row before rolling — assembly is fast.
• Use leftover rice and beans for a 15-minute version.

Instructions

1. 1

   Gather and prep: 1 ground beef, 8 small flour tortillas, 1 cup uncooked long-grain rice, 1 cup beans, 1 cup shredded cheese, 1 salsa, 1 medium onion, diced, 1 tsp cumin. dice the onion, and shred the cheese before you start cooking.

2. 2

   Brown beef with onion and cumin. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

3. 3

   Fill tortilla with rice, beans, beef, cheese.

4. 4

   Roll tight, toast seam down.

Artsi Pro Tips

• Don't overfill. A burrito that won't fold won't toast.
• Toast seam-down first to seal the roll closed.
• Warm tortillas always; cold ones crack.

Common Mistakes

• Overfilling, leading to torn tortillas and a fork-and-knife situation.
• Tortillas not warmed, leading to cracking.
• Skipping the toast, which is what crisps and seals the burrito.

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