Beef Burritos with Rice (Printable)
Enjoy seasoned ground beef and fluffy rice with savory toppings, all embraced by warm tortillas. A satisfying and simple meal idea.
# What You Need:
→ For the Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/3 cup tomato sauce
→ For the Rice
12 - 1 cup long grain white rice
13 - 2 cups water
14 - 1/2 tsp salt
→ For Assembly
15 - 4 large flour tortillas (10-inch)
16 - 1 cup shredded cheddar cheese
17 - 1 cup shredded lettuce
18 - 1/2 cup diced tomatoes
19 - 1/2 cup sour cream
20 - 1/4 cup chopped fresh cilantro (optional)
21 - 1/2 cup canned black beans, rinsed and drained (optional)
22 - 1 jalapeño, sliced (optional)
# Directions:
01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 2–3 minutes until softened. Incorporate minced garlic and cook for an additional 30 seconds.
03 - Add ground beef to the skillet and cook, breaking it up with a spoon, until thoroughly browned and cooked through, approximately 6–8 minutes. Drain any excess fat if necessary.
04 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant. Pour in tomato sauce and simmer for 3–4 minutes until the mixture thickens. Remove from heat.
05 - Warm the flour tortillas in a dry skillet or microwave until they are soft and pliable.
06 - Lay out each tortilla. Spoon a portion of the cooked rice in the center, then top with a generous amount of the seasoned beef mixture. Add shredded cheese, shredded lettuce, diced tomatoes, sour cream, and optional cilantro, black beans, and jalapeño slices.
07 - Fold in the sides of the tortilla, then roll it up tightly to form a burrito. Serve immediately, or for a crispier exterior, toast seam-side down in a dry skillet for 1–2 minutes.
# Expert Tips:
01 -
- It's surprisingly quick to pull together, making weeknight dinners feel like a triumph.
- You can customize it endlessly with your favorite toppings, so everyone gets exactly what they want.
02 -
- I once overcooked the beef until it was dry and crumbly; draining excess fat after browning, but before adding spices, makes all the difference for a juicy, flavorful filling.
- Warming the tortillas correctly is non-negotiable for a good burrito; cold tortillas will crack, but a quick pan-warm makes them perfectly pliable and a joy to roll.
03 -
- Always let your rice rest, covered, after cooking; it allows the grains to fully steam and become perfectly fluffy, preventing any mushiness.
- Toast the assembled burritos seam-side down in a dry skillet for a minute or two; it locks everything in, adds a lovely texture, and enhances the overall eating experience.