Cheesy Beef Burritos

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Of course! Cheesy Beef Burritos are a classic, satisfying meal that everyone loves. They’re customizable, great for feeding a crowd, and perfect for make-ahead meals.

Here’s a comprehensive recipe for delicious, restaurant-quality cheesy beef burritos you can make at home.

Ultimate Cheesy Beef Burritos

This recipe makes 4 large, hearty burritos.

Ingredients

For the Beef Filling:

· 1 pound ground beef (80/20 is ideal for flavor)
· 1 medium yellow onion, finely chopped
· 2-3 cloves garlic, minced
· 1 packet (1 oz) taco seasoning OR 2 tbsp homemade seasoning (see note below)
· ½ cup water

For the Rice (Optional, but highly recommended):

· 1 cup cooked white or Mexican rice
· 2 tablespoons chopped fresh cilantro
· 1 tablespoon lime juice

For the Assembly:

· 4 large burrito-size flour tortillas (10-12 inch)
· 1 ½ cups shredded cheese (a blend of cheddar & Monterey Jack is perfect)
· 1 can (15 oz) black beans or pinto beans, rinsed and drained
· 1 cup corn kernels (canned, frozen/thawed, or roasted)
· Other optional fillings: diced tomatoes, shredded lettuce, sour cream, sliced jalapeños, guacamole

Step-by-Step Instructions

Step 1: Prepare the Fillings

  1. Cook the Beef: In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is soft. Drain off any excess grease.
  2. Season the Beef: Add the minced garlic and cook for one more minute until fragrant. Stir in the taco seasoning and ½ cup of water. Bring to a simmer, then reduce heat and cook for 3-5 minutes until the sauce has thickened. Remove from heat.
  3. Prepare the Rice: If using, fluff your cooked rice with a fork and stir in the chopped cilantro and lime juice.

Step 2: Warm the Tortillas (A Crucial Step!)

· This makes them pliable and prevents tearing. You can do this by:
· Skillet Method: Heat a dry skillet over medium heat for 30 seconds per side.
· Microwave Method: Stack tortillas on a plate, cover with a damp paper towel, and microwave for 20-30 seconds.
· Oven Method: Wrap them in foil and warm in a 350°F (175°C) oven for 10 minutes.

Step 3: Assemble the Burritos (The Art of the Tight Roll)

  1. Layout: Lay a warm tortilla flat on a work surface.
  2. Layer the Fillings: Imagine a horizontal line across the center of the tortilla. On and just below that line, layer your ingredients in this order:
    · Cheese: A generous handful of shredded cheese. Placing it directly on the warm tortilla helps it melt.
    · Beef Mixture: A scoop of the seasoned beef.
    · Rice: A line of cilantro-lime rice.
    · Beans & Corn: A spoonful of beans and corn.
    · “Wet” Ingredients: If using sour cream or guacamole, add them now in a line down the center, on top of the other fillings. Avoid placing “wet” ingredients near the edges.
    (Visual guide for assembly)

Step 4: Roll the Burrito

  1. Fold the Sides: Fold the left and right sides of the tortilla inward over the filling.
  2. Fold the Bottom: Lift the bottom flap (the edge closest to you) and fold it up and over the filling, tucking it tightly under the fillings.
  3. Roll It Up: Keeping a firm tuck, use your fingers to roll the burrito away from you until it is completely sealed. The final seam should be on the bottom.

Step 5: Serve or Crisp Up (Optional)

· Serve Immediately: Your burritos are ready to eat as-is!
· For a Crispy Exterior (Highly Recommended):
· Skillet Method: Place the seam-side down in a lightly greased skillet over medium heat. Cook for 2-3 minutes per side until golden brown and crispy.
· Air Fryer Method: Spray the burrito with oil and air fry at 375°F (190°C) for 5-8 minutes, flipping halfway through.

Homemade Taco Seasoning (Quick & Easy)

· Whisk together: 2 tsp chili powder, 1 ½ tsp cumin, 1 tsp salt, 1 tsp black pepper, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp crushed red pepper flakes (optional), and ¼ tsp dried oregano.

Pro Tips for the Perfect Burrito

· Don’t Overfill: This is the #1 mistake! Overfilling makes it impossible to roll tightly and leads to burst burritos.
· Warm Tortillas are a Must: A cold tortilla will crack and tear when you try to roll it.
· The Power of the Melt: The cheese acts as a “glue” to help hold the burrito together once melted.
· Make-Ahead & Freeze: Assemble burritos (without crisping), wrap tightly in foil, and freeze for up to 3 months. Reheat from frozen in the oven at 375°F (190°C) for 30-40 minutes (remove foil for the last 10 minutes for crispiness), or in an air fryer.

Enjoy your incredibly delicious, cheesy, and satisfying homemade beef burritos

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