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Beef burritos

Beef Burritos – GoodLifeBlu
Tex-MexBeefQuickFamily Favorite

Loaded Beef Burritos — Better Than the Drive-Through

Seasoned beef, cilantro-lime rice, black beans, cheese, sour cream, and salsa — wrapped tight in a warm flour tortilla. This is the burrito that ends the debate about where to eat tonight.

Prep
15 min
Cook
20 min
Serves
4–6
Est. Cost
~$14

A good burrito is about layers. Every bite should have something going on — rice, beef, cheese, beans, that hit of sour cream. Wrap it tight, toast it in the pan, and you've got something that beats the drive-through every time.

— Blu
✦ ✦ ✦

Ingredients

The Beef
Ground beef (80/20)1.5 lbs
Taco seasoning1 packet
Garlic, minced3 cloves
Onion, diced1 medium
The Fillings
Cooked white rice2 cups
Lime juice and cilantrofor the rice
Black beans, drained and warmed1 can
Mexican blend cheese, shredded1.5 cups
Sour cream½ cup
Salsa or pico de gallo½ cup
Large flour tortillas (burrito size)6 tortillas
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Steps

  • 01Cook beef with onion, drain fat, add garlic and taco seasoning. Stir lime juice and chopped cilantro into cooked rice. Warm the tortillas 20 seconds per side in a dry skillet — warm tortillas fold without cracking.
  • 02Layer in the center of each tortilla: rice first, then beef, then beans, then cheese, then sour cream and salsa. Don't overfill — leave 2 inches on each side.
  • 03Fold the sides in first, then roll from the bottom up, tucking tightly as you roll. The side folds keep the filling from falling out the ends.
  • 04Optional but recommended: Toast seam-side down in a buttered skillet 2 minutes per side. This seals the burrito and crisps the outside. Non-negotiable once you try it.
✦ ✦ ✦

Blu's Tips

🌯
Warm the Tortilla
A cold flour tortilla cracks and tears when you try to fold it. 20 seconds in a dry hot pan makes it pliable and flexible. Always warm the tortilla first.
📐
Sides First, Then Roll
Fold the left and right sides in before rolling from the bottom. This creates sealed ends. If you roll first, everything falls out both sides. Structure first.
🍳
Toast It in the Pan
Placing the wrapped burrito seam-side down in a buttered skillet seals it shut and crisps the outside. Two minutes per side. This step turns a good burrito into a great one.
🍚
Cilantro Lime Rice
Stir lime juice and fresh cilantro into plain cooked rice. It takes 2 minutes and transforms basic white rice into something that belongs in a burrito. Don't skip it.
✦ ✦ ✦
Storage & Leftovers
Fridge
4 days (wrapped)
Freezer
3 months
Reheat
Skillet or oven, 350°F

Warm tortilla. Tight roll. Toasted in the pan. Better than the drive-through — every time. — Blu

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