Beef Burritos with Chipotle Sauce! + VIDEO (MEAL PREP included!)
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This Beef Burrito recipe is stuffed with juicy seasoned beef, rice, beans and your favorite fillings then toasted to crunchy, gooey perfection for the dinner everyone will want on repeat! And it’s fabulous for meal prep!
This Beef Burrito recipe is unapologetically flavorful, supremely crunchy, customizable, portable, easy to make, make-ahead friendly and freezer friendly – or in other words, the perfect recipe! Juicy chili spiced meat, fluffy cilantro lime rice, hearty black beans, gooey cheese, guacamole and either sour cream or chipotle sauce are cocooned in a crispy tortilla that can be toasted in the air fryer, skillet or oven. Add these Beef Burritos to your 30-minute weeknight arsenal along with a side of pina colada fruit salad for a simple yet satisfying meal the whole family will love.
We are huge fans of wrapping our favorite ingredients into a crispy tortilla like in in this beef burrito recipe! If you’re looking to up your burrito game, try Smothered Chicken Burritos, California Burritos, Customizable Wet Burritos
Beef, Bean and Cheese Burritos and Breakfast Burritos!
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how to make beef burritos video
What goes in beef burritos?
There are countless fillings for Beef Burritos, but ground beef, rice, beans, cheese, guacamole and chipotle sauce create a superior, well-rounded, full-flavored, palate pleasing bite…after bite. Let’s take a closer look at what you’ll need to make this recipe (full recipe measurements in the recipe card at the bottom of the post):
INGREDIENTS FOR THE GROUND BEEF
While it takes a village to make Beef Burritos, the ground beef is undoubtedly the star. It’s juicy, perfectly seasoned with homemade taco seasoning and plenty of aromatic onions and garlic, and then just when you didn’t think it could get any better, it’s kicked up a notch by adding moisture with salsa instead of water. In addition to the ground beef, you will need:
Here are some variations to try:
- Cheese sauce: Instead of shredded cheese, use nacho cheese sauce! You can use my sensational queso blanco, or nacho sauce sold in the jar. I particularly like the Tostitos brand queso that comes in a variety of flavors such as salsa con queso, queso blanco and southwest cheese corn dip. If using cheese sauce, add it over the beans so it’s sandwiched in the middle of the burritos so the tortillas don’t become soggy.
- Lettuce: Choose a crunchy, neutral lettuce like iceberg or Romaine for a satisfying, fresh bite. Don’t add lettuce if freezing.
- Corn: Use sweet drained canned corn or corn straight off of the cob. You can also grill or char the corn like I do in my corn salsa for a tantalizing charred smokiness.
- Black olives: Consider adding a layer of olives for their salty bite.
- Jalapeños or hot sauce: If you skip the chipotle sauce, consider adding heat with chopped or sliced jalapeños or I particularly love these sweet and spicy pickled jalapeños from Trader Joes. They are similar to candied jalapenos but a little less sweet AKA perfection.
- Vegetarian: Swap the ground beef for tofu or vegetables such as bell peppers, corn and zucchini. I don’t suggest vegetables if freezing.
- Pico de gallo: Add fresh tomato salsa for a vibrant, punchy freshness. You can use my homemade pico de gallo recipe or store bought usually found in the deli section. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge.
- Tomatoes: Instead of pico de gallo, you can simply add chopped, seeded tomatoes. Toss them with a little cilantro for a zesty freshness.
- Salsa: Completely change the flavor profile of your Beef Burritos with a salsa. Swap the salsa in the filling for salsa verde or add layer of salsa to the burritos such as black bean corn salsa, avocado salsa, charred corn salsa, mango salsa, or pineapple salsa.
- Pickle onions: These are tangy, punchy fantastic and so easy to make at home. Use my super simple pickled red onions recipe and they’ll be ready in 30 minutes!
- Cotija cheese: Consider a layer of Cotija for a salty finish. Cotija is known as “Mexican Parmesan” because it is wonderfully salty, hard, and crumbly. It is traditionally found with the specialty cheeses and should be readily available. You may also use queso fresco.
BEEF variations
The ground beef filling can be swapped out for your favorite protein from Mexican Shredded Beef to Beef Barbacoa to Beef Birria. Here are some options:
- Mexican Shredded Beef: Spoon tender braised beef (in the crockpot, oven, stove or instant pot) with a caravan of rich, earthy, fiesta seasonings, punchy salsa, tangy green chilies, savory beef broth and smoky liquid smoke.
- Beef Barbacoa (Crockpot): Crazy juicy beef slow cooked until melt-in-your-mouth tender infused with a tangy, chipotle sauce. Barbacoa Beef is known for its intense flavor and perfect balance of chipotle peppers, cumin, oregano and lime juice.
- Beef Birria: An explosion of complex earthy, smoky, savory, slightly spicy, juicy, addictiveness in each and every saucy bite. The beef is stewed until fall apart juicy tender in a from scratch rich broth made from chilies, onions, garlic, tomatoes and toasted spices including peppercorns, cumin seeds, coriander seeds, cloves, bay leaves and cinnamon.
- Carne Asada: The quintessential Mexican steak marinated in orange juice, lime juice, soy sauce and a splash of liquid smoke then spice rubbed with cumin, chili powder, smoked paprika, garlic and onion. It’s juicy, flavorful and crazy good.
PORK
- Carnitas (Crockpot): Juicy pork smothered in a dynamic fiesta spice rub then slow cooked with orange juice and lime juice then finished in the oven to create glorious caramelized crispy burnt ends.
- Chipotle Sweet Pulled Pork: a Cafe Rio Copycat that’s juicy, tender, melt-in-your-mouth with the perfect balance of saucy sweet heat.
CHICKEN
You can also use chicken instead of beef such as Shredded Mexican Chicken (Crockpot): Chicken Tinga, Shortcut Mexican Shredded Chicken, Cilantro Lime Chicken, Chipotle Chicken or Chili lime chicken.
How to make Beef Burritos
Burritos are one of life’s simplest pleasures, and also one of the simplest to make! These Ground Beef Burritos are easy to make from scratch or use shortcuts like store-bough guacamole and taco seasoning. Follow along while we take a closer look with step-by-step photos or watch the HOW TO video in the recipe card (full recipe with measurements in the recipe card at the bottom of the post):
- Step 1: Make the ground beef filling. Start by sautéing the onions for a few minutes before adding the beef. This will ensure they are not only soft but beautifully caramelized by the time the beef is done. Next, brown the beef then drain some of the grease when the beef is about 80% cooked. Add the garlic, homemade seasonings, salsa and green chilies and continue to cook until the beef is cooked through.
- Step 2: Layer the tortillas. Now the fun part! Layer each tortilla with: rice, black beans (if using refried beans, layer first), chipotle sauce or sour cream, guacamole, ground beef, and cheese down the center of the tortilla.
- Step 3: Roll the burritos. Roll up the tortillas burrito style, squeezing in any escaping filling as you roll.
- Step 4: Toast burritos. You can serve the burritos cold but if you want that coveted crispy shell and sublime melty cheese, you’ll want to heat them in the oven, air fryer or skillet. Instructions to follow.
HOW DO I MAKE CRUNCHY BURRITOS?
Beef Burritos are exponentially improved by heating in the oven, air fryer or skillet:
- It creates a crunchy shell giving way to the dreamy filling
- It toasts the tortilla for an extra layer of complex, nutty flavor
- It warms the filling ingredients
- It melts the cheese into a cohesive, melty filling
To toast burritos in the air fryer:
The air fryer will create the most shatteringly crispy burritos of all three options – without any oil. The only down side is you’ll have to work in batches, just like the skillet. To toast the burritos, add them in a single layer in the air fryer basket without touching. Air fry at 400 degrees F for 7-9 minutes, flipping halfway through or until crispy.
To toast burritos in a skillet:
Searing the burritos in a skillet also imparts a tantalizing crunch, especially if you use thin tortillas as suggested. You can use a well-seasoned cast iron skillet or a nonstick skillet. Add half of the burritos, seam side down and cook over medium heat, rotating the burritos until each side is golden and crunchy and the inside is warm and melted. Don’t be tempted to crank up the heat or the filling won’t be warmed by the time the tortilla is toasted.
To heat burritos in the oven:
Toasting the burritos in the oven is convenient because you can cook all of them at once. Top a baking sheet with an oven safe rack and add the burritos on top. The baking rack helps the Ground Beef Burritos crisp up on all sides, but if you don’t have a baking rack, then just preheat your baking sheet in the oven. Add the burritos to the rack and brush the tops and sides of the burritos with olive oil (or spray with nonstick cooking spray). You don’t have to add the oil, but it does enhance the flavor and crispiness. Bake at 400 degrees for 18-20 minutes or until lightly golden. Broil to desired crispiness, flip over and broil the other side until golden.
WHAT dipping sauces for burriTos?
The goal of this burrito recipe was to strike the perfect balance; to create burritos saucy enough that the filling wasn’t dry, but not too saucy or the tortillas would be soggy. Mission accomplished. That being said, that means these burritos aren’t overly saucy – and I am always one for extra sauce. Here are a few ideas:
- Chipotle Sauce AKA MY FAVORITE: This is by far my favorite sauce for dipping burritos because of its explosively flavorful, creamy, spicy, smoky, zesty addictive nature! It’s made with the intoxicating symphony of chipotle peppers in adobo, cilantro, garlic, lime juice, ground cumin, smoked paprika, sour cream and mayonnaise (or sub-Greek yogurt). My addiction started at Rubio’s where I always ordered an extra side of sauce and then it came home with me once I realized how easy it was to make – just 5 minutes in your food processor with zero chopping!
- Sour Cream: If you’re looking for an easy option without heat, plain sour cream will do the trick with its tangy, silky creaminess. If you are trying to save some calories, you may use plain Greek yogurt instead.
- Avocado Crema: This tangy, refreshing crema is another addiction of mine and perfect for those who love avocados – and even those who don’t! Avocado crema is a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender.
- Guacamole: Use any leftover guacamole from the filling for dipping.
- Salsa Verde Sour Cream: It’s easy to jazz up sour cream by adding ¼ cup salsa verde to 1 cup sour cream along with 1 tablespoon lime juice and either cayenne pepper or chipotle powder to taste
- Sriracha Sour Cream: Spice up your sour cream by mixing it with some of your favorite hot sauce.
- Salsa Sour Cream: Combine ½ cup sour cream, ½ cup salsa, 1 tablespoon lime juice, and hot sauce to taste.
- Avocado Ranch: This sensational dressing is spiked with tomatillos, jalapeno, garlic, cilantro, lime and smoked paprika to create a creamy ranch with a Mexican flair. It’s positively addicting!
- Cilantro Lime Dressing: Similar to the Avocado Ranch made with tomatillos, jalapeno, garlic, cilantro, lime and smoked paprika to create a luscious dressing packed with irresistible tangy, punchy flavor.
- Wet beef burritos: Place burritos on lightly greased, foil lined baking sheet. Lightly brush the tops and sides with olive oil (or spray with nonstick cooking spray). Bake for 15 minutes or until lightly golden then remove from the oven. Fold the sides of the foil up around the burritos (to keep the sauce from escaping) and evenly pour enchilada sauce over burritos then evenly top with one cup cheese. Bake an additional 5 minutes or until cheese is melted.
- Soft burritos: Swap the burrito tortillas for taco size flour or corn tortillas to make soft tacos instead. Top additional toppings such as Cotija cheese, cilantro, tomatoes, pico de gallo, black bean corn salsa, avocado corn salsa, etc.
- Baked Hard Tacos: Line stand-up taco shells in a 9×13 baking dish. Sprinkle some cheese on the bottom of each taco shell and bake at 350 degrees F for 8 minutes (baking crisps up the shells and the cheese prevents the shell from becoming soggy). Add the rice, beans, beef then top with additional cheese. Bake at 350 degrees F for 15-18 minutes or until cheese is completely melted. Top with your favorite toppings such as lettuce, tomatoes, sour cream, salsa, etc.
- Go low carb: Swap the tortilla for bib lettuce to make lettuce wraps instead.
- Make a burrito bowl: Skip the tortillas and instead pile the ingredients together to make burrito bowls.
- Make nachos: Top sturdy tortilla chips with your filling leftovers! Add chips, ground beef, beans and cheese to a baking sheet and bake for 10 minutes at 350 degrees until the cheese is melted, then pile with fresh toppings.
- Make a salad: Swap the tortillas for crunchy Romaine lettuce and pile on the burrito fillings along with cherry tomatoes, bell peppers, olives, sunflower seeds and tortilla strips or crushed chips. Serve with watered down chipotle sauce, Cilantro Lime Dressing or Avocado ranch.
- Quesadillas: Layer the leftovers inside quesadillas the toast to perfection the serve with additional guacamole and sour cream and salsa.
HOW LONG are burritos good for?
These Ground Beef Burritos will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months. I recommend wrapping the burritos in foil to hold them securely together, then, you can easily reheat together or individually in the air fryer or oven.
HOW TO REHEAT BURRITOS
You have a few options when it comes to reheating burritos. The air fryer is my favorite method because it restores the burritos to their former crunchy glory, but the oven is super convenient if reheating more than a few. The following is for reheating TOASTED burritos. If your burritos are not toasted, then follow the toasting instructions in the recipe.
- To air fry an already toasted burrito: Keep the burrito in foil and air fry at 400 degrees for 6 minutes (it burns if not in foil). Remove the foil and continue to cook for an additional 3-4 minutes or until crispy and warmed through, flipping halfway through.
- To reheat an already toasted burrito in the oven: Place individually foil wrapped burritos on a baking rack placed over a baking tray. Bake at 350°F for 15 minutes. Unwrap the burritos and continue to bake for 5- 10 minutes, or until warmed through.
- Stove top: Leave the burritos in the foil and heat over medium heat in dry pan for 8 minutes, turning occasionally. Remove the foil and continue to cook for 2-4 minutes or until crispy and warmed through.
- Microwave: The microwave is my last choice because it won’t crisp up the tortilla. Still, it is the quickest method when you need a quick fix. To reheat, remove the burrito from foil, and microwave for 1-2 minutes, flipping halfway, until warmed through. Crisp up in a dry skillet if desired.
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BURRITOS
- 6-8 burritos size flour tortillas (10-12 inch)
- 2 cups Cilantro Lime Rice or plain rice seasoned with lime, salt and pepper*
- 2 cups black beans or pinto beans rinsed, drained
- 1 recipe chipotle sauce (or sour cream or Greek yogurt)
- guacamole (homemade or store-bought)
- 1 ½ cups shredded sharp or Monterrey Jack cheese
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If baking: Preheat oven to 400 degrees F. Add a baking rack on top of a baking sheet and spray with cooking spray; set aside.
Cook Beef
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Heat ½ tablespoon oil in a large skillet over medium-high heat. Add the onions and saute for 2 minutes. Add the beef and cook while crumbling. When the beef is almost browned, drain off some of the excess grease.
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Add the seasonings, garlic, salsa and green chilies and continue to cook until beef is completely cooked through. Taste and season with additional cayenne pepper if desired; set aside to slightly cool.
Layer and Roll Tortillas
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Warm tortillas (cold tortillas are more likely to tear): Wrap the tortillas in damp paper towels and microwave for 20-30 seconds or until warm or toss each tortilla in a hot skillet for about 15 seconds each. Keep the tortillas warm before layering.
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For 10-inch tortillas: Layer each tortilla with: ¼ cup rice, ¼ cup black beans, 1 ½ tablespoons chipotle sauce or sour cream, 1 ½ tablespoons guacamole, ⅓ cup ground beef, and 2 tablespoons cheese down the center of the tortilla (feel free to increase sauce, guac and cheese). (You do NOT need to cook uncooked tortillas first if using.)
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For 12-inch tortillas: Layer each tortilla with: ⅓ cup rice, ⅓ cup black beans, 2 tablespoons chipotle sauce or sour cream, 2 tablespoons guacamole, ½ cup ground beef, and 3 tablespoons cheese down the center of the tortilla (feel free to increase sauce, guac and cheese). (You do NOT need to cook uncooked tortillas first if using.)
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Roll up tortillas burrito style by folding in the edges next to the filling, folding up the bottom over the filling, then tightly rolling from the bottom, squeezing in any escaping filling as you roll. Place seam side down.
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If meal prepping, trightly wrap burritos in foil at this time before toasting and either refrigerate or freeze (see Notes).
TO TOAST
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To toast in the skillet: Heat cast iron skillet or nonstick skillet over medium heat, medium-low if your skillet runs hot so the cheese has time to melt. Working in batches, add burritos and toast, rotating as each sides turns golden.
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To bake: Place burritos on prepared baking rack and lightly brush tops and sides with olive oil (or spray with nonstick cooking spray). Bake at 400 degrees for 18-20 minutes or until lightly golden. Broil each side if desired for extra crispiness.
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To air fry: Working in batches, line burritos in the air fryer basket without touching. Air fry at 400 degrees F for 7-9 minutes, flipping halfway through.
SERVE
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Serve burritos with extra chipotle sauce, sour cream, guacamole, salsa and hot sauce.
Tips and Tricks
- Ground Turkey: Make an equal swap for ground turkey or chicken. If you want to add that coveted beefy flavor, omit the salt in the filling and instead add to 2 teaspoons granulated beef bouillon (just crumble and add, don’t dissolve in water first) and then salt to taste – you will be amazed!
- More Beef Variations: Swap the beef for anything you’d like such as Mexican Shredded Beef, Beef Barbacoa, Beef Birria, Carne Asada, Carnitas (Crockpot), Chipotle Sweet Pulled Pork, Crockpot Shredded Mexican Chicken, Shortcut Mexican Shredded Chicken, Cilantro Lime Chicken, Chipotle Chicken or Chili lime chicken.
- Tortillas: Use thin, and tender tortillas often found in the bakery section or uncooked tortillas found in the refrigerated section.
- Shortcut Rice: Throw Cilantro Lime Rice ingredients in your rice cooker (see Rice Cooker instructions in that recipe card) or season already cooked rice (including microwave rice packets) with salt, pepper, garlic powder, lime juice and cilantro if you have it.
- Shortcut Guacamole: For ultimate ease, pick some up from the deli section of your grocery store or season smashed avocados with salt, pepper, garlic powder, onion powder and lime juice.
- Chipotle Sauce AKA MY FAVORITE: This one ingredient will elevate your burritos to heights you never dreamt possible. It’s creamy smoky, spicy and takes just 5 minutes to whip up without any chopping and can be made one week ahead of time and stored in the fridge. I use it in the burrito filling as well as slathered on every bite – I can’t get enough!
- Filling Variations: Mix it up with corn, lettuce, pickled red onions, jalapenos, etc. Avoid wet ingredients like tomatoes if making for meal prep or freezing.
- To Make Wet Beef Burritos: Place burritos on lightly greased, foil lined baking sheet. Lightly brush the tops and sides with olive oil (or spray with nonstick cooking spray). Bake for 15 minutes or until lightly golden then remove from the oven. Fold the sides of the foil up around the burritos (to keep the sauce from escaping) and evenly pour enchilada sauce over burritos then evenly top with one cup cheese. Bake an additional 5 minutes or until cheese is melted.
Meal Prep
- Option 1: Make the beef filling and prep the toppings and store in airtight containers in the fridge. Warm the beef before assembling and toasting the burritos.
- Option 2: Completely assemble the burritos but don’t toast. Cover tightly with plastic wrap or foil so the tortillas don’t dry out; refrigerate for up to 3 days. When ready to enjoy, follow the toasting instructions in the recipe.
How to STORE AND Reheat
- Storage: I recommend wrapping the burritos in foil to hold them securely together, then, you can easily reheat together or individually in the air fryer or oven. Store in the refrigerator for up to 5 days.
The following is for reheating TOASTED burritos. If your burritos are not toasted, then follow the toasting instructions in the above recipe.
- To air fry an already toasted burrito: Keep the burrito in foil and air fry at 400 degrees for 6 minutes (it burns if not in foil). Remove the foil and continue to cook for an additional 3-4 minutes or until crispy and warmed through, flipping halfway through.
- To reheat an already toasted burrito in the oven: Place individually foil wrapped burritos on a baking rack placed over a baking tray. Bake at 350°F for 15 minutes. Unwrap the burritos and continue to bake for 5- 10 minutes, or until warmed through.
- Stove top: Leave the burritos in the foil and heat over medium heat in dry pan for 8 minutes, turning occasionally. Remove the foil and continue to cook for 2-4 minutes or until crispy and warmed through.
- Microwave: The microwave is my last choice because it won’t crisp up the tortilla. Still, it is the quickest method when you need a quick fix. To reheat, remove the burrito from foil, and microwave for 1-2 minutes, flipping halfway, until warmed through. Crisp up in a dry skillet if desired.
How to freeze
For meal prep, freeze un-toasted burritos. Wrap the burritos in plastic wrap then place in a freezer safe bag. Freeze for up to 3 months. Thaw the burritos overnight in the freezer and toast per recipe instructions or to cook from frozen:
- Microwave: Remove burritos from wrapping and thaw using the defrost setting. Once thawed, crisp up the burritos in the air fryer, pan or oven for a couple minutes.
- Bake: Remove plastic wrap, wrap burritos in foil and bake on a baking sheet at 400 degrees for 35 minutes or until thawed, remove foil, then continue to bake until toasted and completely warmed though, another 15-20 minutes.
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