These easy simple Beef Burritos are loaded with seasoned ground beef, veggies and cheese, then baked until hot and melty. Make a batch for dinner tonight or freeze individually for an easy grab, reheat and go meal.
Easy Beef Burritos
This is one of those recipes that has changed along with our family over the years. Sometimes I make individual burritos, while other times I tuck them all into a baking dish, cover them with sauce and cheese and let everyone serve themselves.
Back in 2003, a work friend told me she had tried the recipe and it was a huge hit, especially with her husband. She loved being able to freeze the burritos individually so he could grab one, reheat it and have something substantial to eat whenever he was hungry.
Burritos vs Enchiladas
While burritos and enchiladas can have similar fillings, there are a few differences. Burritos are typically made with flour tortillas that are folded around the filling to create an enclosed wrap. Enchiladas are traditionally made with corn tortillas, rolled around the filling, covered in enchilada sauce and baked.
Our burritos land somewhere in the middle. They are wrapped like a traditional burrito, but we like to bake them with sauce, veggies and plenty of cheese on top. You still get everything you love about a burrito, only hot, saucy and extra cheesy.
Make Them Your Own
Ground beef is our usual choice, but ground turkey, chicken or pork all work. You can also stretch the filling with black or pinto beans, or add sautéed onions, bell peppers or mushrooms.
And then there’s the cheese. Monterey Jack is mild and melts beautifully, but cheddar, a Tex-Mex blend or pepper Jack are all good options. We tend to be generous with it because, well, cheese.
What to Serve With Burritos
These burritos are quite filling, so we usually keep the sides simple. A crisp green salad works well, or serve them with salsa, guacamole, sour cream and fresh cilantro.
For a larger spread, add Mexican-style rice, corn, black beans or a crunchy slaw.
PRO TIPS
- Don’t overfill the tortillas or they will be difficult to roll and more likely to split.
- Warm the tortillas briefly before filling to make them softer and easier to roll.
- Sauté onions, peppers or mushrooms before adding them to the filling.
- Add black or pinto beans to stretch the filling even further.
- Switch up the protein with ground turkey, chicken or pork.
- For extra heat, add chopped jalapeños, hot sauce or your favourite spicy salsa.
- If freezing individual burritos, let the filling cool before assembling and wrapping them.
If you made this recipe tag Wanda Baker on Instagram and comment below!
Ingredients
- 2 lbs ground beef lean or turkey, chicken
- 1 small onion or 1/2 medium onion, diced
- 1/2 of a taco seasoning package
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 tsp oregano
- 2 tbsp fresh parsley chopped
- 1 cup sour cream or Greek yogurt
- 2 lbs monterey jack cheese grated
- 2 bottles medium taco sauce or enchilada sauce
- 20 flour tortilla shells small to medium size
Instructions
- Preheat oven to 350F.
- In a large frying pan, brown ground beef and onions. Add taco seasoning, pepper, oregano, paprika, parsley and sour cream. Add 1/2 the cheese and 1 bottle of taco sauce mixing well. Place 2 tbsp or more beef mixture on each tortilla shell and roll up. Place seam side down in 9x13 casserole dish. Top with remaining cheese and the second bottle of taco sauce. Bake for 15 minutes, or until cheese melts and is heated through.
- To make individual burritos wrap each burrito in plastic and freeze. Warm in microwave.
- Serve with salsa, cilantro, grated cheese, hot peppers, your favourite toppings.
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