Easy Beef Burritos are perfect for those nights when you need to get dinner on the table fast. These can be enjoyed right when they’re made or individually frozen for quick and easy meals.

Serve with corn chips and salsa & guacamole, or a simple black bean and corn salad for a nourishing and satisfying meal.

Ground Beef Burrito on a plate

To Make Burritos

From shopping to prep, to presentation, you’ll love how quick ground beef burritos come together.


Burritos are so versatile that you can alter the ingredients however you please.

  • Meat: I use ground beef in this recipe but of course you can use ground chicken or turkey or any other kind of ground meat. Ground beef and black bean burritos are equally delicious.
  • Cheese: Cheeses offer lots of options too. Shredded cheddar or any Mexican cheeses, such as crumbly Cotija or creamy Oaxaca would all be easy alternatives.
  • Tortilla: Flour tortillas will be the easiest to fold but corn tortillas (more on how to fold a burrito here)!

Overhead shot of Ground Beef Burrito recipe ingredients

How to Make a Ground Beef Burrito:

  1. Brown ground beef & onions then stir in the taco seasoning.
  2. Warm the refried beans and tortillas.
  3. In the center of each burrito wrap, place a couple of tablespoons of beans and seasoned meat and sprinkle with cheese. Wrap and enjoy.

Burritos can be messy to eat if they aren’t rolled up tightly, so learn how to fold a burrito like a pro to ensure all those yummy filling go into mouths and not onto laps!

Overhead shot of burrito with fillings

How to Wrap the Perfect Burrito

Start by warming the burritos. This will make them a little stretchy and easy to handle.

  • Place all the fillings in the center. Don’t overload.
  • Fold the burrito. Using your fingertips, fold in one side, then the top and bottom snugly keeping the fillings in the center. Fillings should not squeeze out of the ends.
  • Enclose by rolling the final side.

Now you can enjoy a ground beef burrito relatively mess-free!

Ground Beef Burrito on a plate with tortilla chips and avocado

To Freeze Burritos

If you’re looking for optimal freezer foods for make-ahead convenience, you can’t do any better than burritos. They easily go from freezer to microwave or oven anytime you need a quick lunch, dinner or snack.

  • To Freeze: Cool completely, then wrap individually in aluminum foil and pack into freezer bags.
  • Defrost Overnight: Remove from the freezer and place in the fridge overnight.
  • To Reheat: Burritos can be heated in the microwave 2-3 minutes or baked at 350°F oven for 20-25 minutes or until heated through.

Burritos will keep for up to four months in the freezer, and can also be refrigerated for up to four days.

More Tex-Mex Meals

Ground Beef Burrito on a plate
5 from 55 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Favorite Beef Burritos

Easy, tasty & filling weeknight meal!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 burritos
buy hollys book


  • 1 pound lean ground beef 80/20
  • 1 small yellow onion finely minced
  • 1 packet taco seasoning
  • ¼ cup fresh cilantro minced
  • 6 12" flour tortillas warmed
  • 16 ounces refried beans warmed
  • 1 cup colby jack cheese shredded


  • In a 12" skillet set over medium-high heat add ground beef and yellow onion.
  • Cook the meat until it’s no longer pink and the onions are translucent. Drain any fat.
  • Add in the taco seasoning and prepare according to the packet directions.
  • When the meat is fully cooked stir in the cilantro and remove from the heat.
  • Lay out the flour tortillas and spread a layer of refried beans into the middle of each tortilla.
  • Top each tortilla with an equal amount of the meat mixture and shredded cheese.
  • Roll up each tortilla burrito-style and enjoy warm.
  • Optional: Heat a non-stick skillet over medium heat. Add burrito seam side down and cook 2-3 minutes or until slightly browned. Flip over and repeat with the other side.


I kept this recipe simple but if desired add sour cream, tomatoes, jalapenos or other favorites into the tortilla before rolling.
Keep in mind raw vegetables don't freeze well.
5 from 55 votes

Nutrition Information

Serving: 1burrito | Calories: 409 | Carbohydrates: 29g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 1295mg | Potassium: 324mg | Fiber: 5g | Sugar: 5g | Vitamin A: 874IU | Vitamin C: 4mg | Calcium: 223mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Mexican
Ground Beef Burritos on a plate with a title
Ground Beef Burrito with a title
Ground Beef Burritos with wording


, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I love burritos. I make them quite often at home, but I combine my ground beef and refried beans together in one pan. Less clean up. We aren’t a fan of cilantro, but I do add a 4 oz can of diced green chilis to the mix and then everyone adds whatever add-in they want. I have never browned the burrito, but I think I will do that next go around. BTW, love your recipes.5 stars

  2. for corn tortillas I use a cookie sheet lined with parchment paper lay 6 corn tortillas out and brush with olive oil 350 degrees in the oven watching until they bubble a little crispy on the edges.
    For flour I use an iwatani butane stove . next to the pan of meat etc. heats the tortillas and slightly brown. quick and easy.

  3. Thanks for this recipe. I can’t eat tomatoes any more, but I like beef burritos. This recipe hits the mark. Thanks5 stars