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Ground Beef Burritos

Make these Ground Beef Burritos at home in no time! Perfectly seasoned ground beef, fluffy rice, beans, cheese, pico de gallo and sour cream come together in a delicious burrito that is satisfying and easy to make.
5 from 1 vote


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 2 teaspoons taco seasoning
  • ½ teaspoon Kosher salt, or to taste
  • 2 tablespoons tomato paste
  • cup water
  • 2 cups cooked rice
  • 2 cups canned or cooked black beans
  • 1 cup Pico de Gallo salsa
  • 1 ½ cups Mexican-style shredded cheese
  • ½ cup sour cream (or Mexican crema)
  • 6 large (10 or 12-inch) flour tortillas


  • Heat the olive oil in a large, nonstick skillet, over medium-high heat. Add the onion and garlic and sauté until translucent, about 3-4 minutes.
  • Add the ground beef and cook, breaking it into smaller pieces with a wooden spoon, until browned. Drain excess grease if necessary.
  • Stir in the taco seasoning, salt, tomato paste and water, mixing to combine. Lower the heat to medium-low and simmer for 5 to 8 minutes, or until the beef has absorbed most of the liquid. Reserve for a few minutes so it can cool down slightly.
  • Before assembling the burritos, warm the tortillas on the microwave or stovetop. Also, if using boil-in-bag rice and canned beans, season with salt.
  • To assemble the burritos, layer 1/4 cup of rice on the top center part of each tortilla, followed by 1/4 cup beans and 1/4 cup of the seasoned beef. (If using a 12-inch tortilla, you can increase amounts to 1/3 cup each). Spoon some of the salsa, sprinkle some cheese and finish with a few small dollops of sour cream.
  • To roll, fold the top part down and over the filling, gently pulling the filling back towards the top of the tortilla. Then, gently fold both sides inwards and start to tightly roll down the tortilla, tucking the sides in, making a cylindrical shape. Be gentle and careful not to tear the tortilla.
  • Wrap each burrito in foil and serve immediately or warm in the oven, at 350ºF, for 25-30 minutes or until warmed through! You can also freeze them for up to 3 months (see notes).


Freezing Beef Burritos
If making these burritos to freeze, skip adding the pico de gallo and the sour cream. You can use a corn salsa or a cooked restaurant-style salsa instead!
Thawing and Reheating
Thaw burritos overnight in the fridge and reheat in the oven, at 350ºF, for 30 to 40 minutes or until warmed through. Alternatively, you can reheat from frozen, but they will take longer to warm!
If you like a crispy exterior, unwrap the burrito, and put back in the oven for 10 more minutes.


Serving: 1burrito, Calories: 590kcal, Carbohydrates: 49g, Protein: 28g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 1193mg, Potassium: 575mg, Fiber: 5g, Sugar: 7g, Vitamin A: 568IU, Vitamin C: 7mg, Calcium: 285mg, Iron: 4mg