Ground Beef Burrito Recipe
These easy beef burritos are filled with seasoned ground beef and creamy beans, then smothered in enchilada sauce and melty cheese for a quick, satisfying weeknight dinner.
Servings: 8 burritos
Ingredients
- 8 whole burrito-size tortillas
- 1 pound lean ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 20 ounces red enchilada sauce I prefer Gebhardt brand
- 16 ounces canned refried beans
- ¾ cup shredded sharp cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or smoked paprika for subtle smoky flavor
- ½ lime juiced (optional)
- Coarse salt to taste
- Ground black pepper to taste
- Optional toppings: sour cream, avocado, shredded lettuce, pico de gallo, cilantro
Instructions
- In a large skillet over medium-high heat, cook the ground beef, onion, and garlic together. Break up the beef as it browns.
- Season with cumin, chili powder, salt, and pepper.
- Once cooked through, stir in 10 ounces (1 can) of enchilada sauce. Mix well and remove from heat.
- In a small saucepan over medium heat, warm the refried beans.
- Stir in ¼ cup of the shredded cheddar cheese until melted.
- For extra creaminess and balance, add the lime juice if using. Remove from heat.
- Lay out a tortilla. Spread about ¼ cup of the bean mixture down the center.
- Top with about ¼ cup of the beef mixture.
- Roll up the tortilla, tucking in the sides as you go. Place seam-side down in a baking dish.
- Once all burritos are rolled, pour the remaining enchilada sauce evenly over the top.
- Sprinkle with the remaining cheese.
- Bake at 350°F for 10–15 minutes, until the cheese is melted and bubbly.
- Garnish with sour cream, avocado slices, pico de gallo, or cilantro if desired.
Notes
- For the best flavor, cook the onion and garlic with the ground beef. It builds a deeper, more balanced filling instead of relying only on the sauce.
- Stirring enchilada sauce into the beef before assembling helps flavor every bite instead of just coating the outside. Don’t skip this step.
- Melting cheese directly into the refried beans makes them extra creamy and keeps the filling from tasting dry.
- If your enchilada sauce is very thick, you can thin it slightly with a splash of water or broth so it spreads more easily over the burritos.
- Avoid overfilling the tortillas. This makes them harder to roll and more likely to fall apart once the sauce is added.
- These burritos are best served fresh while the sauce is warm and the cheese is fully melted.
Nutrition
Serving: 1burrito | Calories: 405kcal | Carbohydrates: 49g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 1052mg | Potassium: 234mg | Fiber: 5g | Sugar: 7g | Vitamin A: 706IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 3mg