Caloriesinbground Beef Burrito With Rice Beans
An everyday Beef Burrito recipe, stuffed with a simple, super tasty seasoned beef, rice and other fillings of choice. These Burritos are a brilliant freezer standby because they are merely as skilful made fresh or frozen so reheated. The burrito beef filling is especially good – made with a homemade Mexican seasoning that's way better than a bundle of Old El Paso!
Flavor packed everyday Burrito recipe!
Having a stash of burritos in the freezer makes me feel smug. Along with homemade Frozen Pizzas, these are one of the all fourth dimension ultimate freezer meals.
Except burritos accept the added bonus that you lot don't fifty-fifty need to dirty a tray to reheat them, or a plate to consume them. Food you lot can eat with your easily ever rates highly in my earth!!! 😂
I phone call this Beef Burrito recipe an "everyday beef burrito" considering beef filling aside, it'southward a terrific one for adding in what yous accept and what you want. The key part of this recipe is the Beef Burrito Filling – highly seasoned with a homemade spice mix that tastes like Old El Paso – except it's preservative costless!
Freezer burritos: filling tips
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Apply ingredients that freeze well
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Use cabbage instead of lettuce – cabbage holds up to freezing better
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But apply a small-scale amount of "watery" vegetables similar tomato plant as they become even more than watery one time defrosted
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Other raw vegetables used in burritos that practise not freeze well include: avocado, cucumber
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Melt vegetableslike capsicum/peppers, zucchini, carrot. Dice and add to Beef Filling.
What goes in beef burritos
The Beef Filling is the main flavour component in this burrito recipe. It's highly seasoned and juicy then it provides the "wetness" in the burrito as well as the flavour mixing through the other ingredients when yous curl it up.
So other than the Beef Burrito Filling, in that location'due south endless possibilities for what to put in the burrito! For this recipe, I've chosen a combination of ingredients that freeze well:
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Beefiness Burrito Filling – juicy and packed with season!
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Apparently white rice – or attempt brown rice, quinoa, or this Mexican Cerise Rice!)
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Corn
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Black beans
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Cabbage or lettuce
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Diced tomato
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Ruby onion
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Cheese
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Coriander/cilantro
How to freeze and reheat burritos
I similar to apply foil to gyre upwardly the burritos as information technology holds it together and then I tin can reheat it in the foil in the oven.
To freeze, Iwrap in cling wrap (for extra air tight assurance) and then put it in a ziplock pocketbook or airtight container.
To reheat the burrito, I but defrost in the fridge overnight and then pop it in the ovenin the foil to make it crisp and heat through. If I forgot to defrost overnight, so I have information technology out of the foil, microwave on low to defrost, then wrap information technology upward in the foil again and popular information technology in the oven to well-baked upwards.
Dippingsauces for burritos
I totally forgot to accept a photo of what to dip burritos in. They do need something because yous can't make the filling also wet, otherwise it makes the tortilla soggy.
For simplicity, my go-to is sour cream or yoghurt, sometimes with a dollop of some sort of chilli sauce. If I feel like making more of an effort or I'm doing these for a group (I similar doing burritos for camping), and so I'll make Restaurant Style Salsa (because it'southward smooth, it'south good for dipping) or this Avocado Dipping Sauce.
So – have I convinced you that you need to fill your freezer with these burritos???– Nagi twenty
FAVOURITE MEXICAN RECIPES
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Carnitas (Mexican Pulled Pork)
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Beef Barbacoa
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Chicken Fajitas and Beef Fajitas
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Beef Enchiladas
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Queso Cheese Dip
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Mexican Fiesta Bill of fare and recipes
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See all Mexican recipes
Spotter HOW TO MAKE IT
Beef Burrito recipe video!
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Servings 6 - 8 burritos
Tap or hover to scale
Recipe video higher up. Simple, super tasty everyday beef burritos made with a homemade beefiness mince filling (ground beef), rice and your choice of fillings. One of the best freezer meals e'er!
Burrito Seasoning:
- one tsp each onion pulverisation , stale oregano, table salt
- 2 tsp each dried cumin powder , paprika
- 1/4 tsp blackness pepper
- ¼ tsp cayenne pepper , or to gustatory modality (optional)
Beef:
- i/2 tbsp olive oil
- 2 garlic cloves
- ½ onion , finely chopped
- 500g / 1 lb beef mince (basis beef), I utilise lean
- 2 tbsp tomato paste
- iii tbsp h2o
Burritos:
- 6 - 8 large soft flour tortillas or round wraps (~25cm/10"+) (Note 1)
- 3 cups cooked rice , warm not piping hot (I use white long grain)
- iii cups iceberg lettuce or cabbage , finely sliced (use cabbage if freezing)
- 1 cup corn kernels (I use canned, drained)
- 1 cup black beans (I use canned, drained)
- 3 tomatoes, deseeded and diced
- 1/2 blood-red onion , finely chopped
- Finely chopped coriander / cilantro (optional)
- 1 1/2 cups / 150g shredded cheese of choice (melting kind)
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Heat oil in a skillet over high heat. Add garlic and onion, melt for 2 minutes until onion is lightly browned. Add together beef and cook, breaking it upwardly every bit you go, until it turns from blood-red to brown.
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Add Taco Seasoning (or use 1 bundle store bought) and cook for 1 minute. Then add love apple paste and h2o, cook for 3 minutes until the water is by and large evaporated but the beef is still juicy, not dried out. Set aside to cool for 10 minutes – pipage hot filling will steam the burrito, making the tortilla soggy.
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Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
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Place a burrito on a work surface. Identify 1/four - 1/3 cup of rice just below the centre. Top with 1/4 - 1/three cup beef, and then some lettuce, corn, black beans, tomato, a sprinkle of reddish onion, coriander and cheese.
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Fold upwardly the lesser to cover the filling then fold the edges in (video helpful to run into how to exercise this). Coil upwards tightly, then wrap in foil. Serve as is or heat per beneath.
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HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium depression heat if you want to melt the cheese. Or they can be baked at 180C/350F for twenty minutes in the foil – this will warm them all the manner through and crisp upwards the tortilla slightly. If they are straight from the fridge, they will take effectually 30 minutes to warm through.
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Burritos are best served with something to dollop/dip - sour cream (or yoghurt) and some sort of chilli sauce are my usual because it's like shooting fish in a barrel. When I'k making more of an effort, I utilize Eatery Fashion Salsa or Guacamole.
1. I like to apply Mission large soft wraps (see photograph in post) considering they are slightly larger than burrito wraps sold in the Mexican section of Woolies/Coles etc plus they are slightly softer and so less prone to breaking AND they are slightly cheaper. Win, win, win! (PS I'm in Australia 🙂 )
2. STORAGE/REHEATING: Burritos freeze / reheat brilliantly as long every bit you avoid watery vegetables. The combination of ingredients I use (don't use lettuce, use green cabbage) is ideal for freezing. Typically, tomatoes aren't cracking for freezing just because it's the only "watery" vegetable and not much is used, it works bully. To reheat, thaw for 24 hours in the fridge or overnight on counter (as log as information technology'southward non super hot where you are) so:
- OVEN: reheat in oven at 180C/350F in foil for 30 - 4o min (place on tray in case there is leakage) until outside is slightly crisp;
- MICROWAVE/STOVE: unwrap then microwave for 2 minutes and then crisp in dry pan over medium heat;
- STOVE: Get out in foil and turn over medium heat in dry out pan for x+ minutes until crisp all over (takes a while to warm all the fashion through).
three. More than VEGGIES / Keen for Freezing: One style to pack more veggies into this and/or reduce the carbs past leaving out the rice is to add veggies into the beefiness filling. To do this, increase the Seasoning, love apple and water by 50% (utilise the scaler by hovering your cursor over Servings) and so add 3 cups of diced veggies of choice, like zucchini, carrots, celery, capsicum, corn. Utilize a large skillet, saute these veggies after the onion, then button to the side and add the beef and proceed with the recipe.
four. Diet per serving assuming 10 burritos.
Serving: 308 k Calories: 511 cal (26%)
Burrito recipe originally published June 2017. Updated for housekeeping matters October 2018 – no alter to recipe!
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