What the heck is this?
This burrito is pure comfort food wrapped up tight. It’s beefy, cheesy, melty, and a little messy in the best possible way. Picture perfectly seasoned ground beef, fluffy rice, creamy refried beans, gooey melted cheese, and all your fave extras, all bundled in a warm tortilla blanket. It’s like your go-to fast food order — but homemade, bigger, better, and built exactly how you like it.
Perfect for meal prep, lazy Sunday feasts, or those “I want something epic” weeknights.
Why You’ll Love This Recipe
All the burrito shop flavors — none of the upcharges.
Totally customizable (spicy? veggie-packed? extra cheese? yes to all).
One-pan filling = easy cleanup.
Freezer-friendly for future you.
Melty. Cheesy. Satisfying. Enough said.
The Stuff You’ll Need
- 1 lb ground beef (85/15 or 90/10 both work)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- ½ cup water
- 1 cup cooked rice (white, brown, or cilantro-lime—your call)
- 1 cup refried beans (warmed)
- 1½ cups shredded cheddar or Mexican blend cheese
- 4 large burrito-size flour tortillas
- Optional extras: sour cream, salsa, guac, jalapeños, shredded lettuce, hot sauce
Let’s Burrito This
- Brown the beef: In a skillet over medium heat, cook the ground beef and onion until beef is browned and onion is soft. Drain any excess grease.
- Season & simmer: Add garlic, taco seasoning, and water. Stir and let it simmer for 2–3 minutes until thick and flavorful.
- Warm the tortillas: Microwave for 10–15 seconds or heat in a dry pan to make them soft and roll-friendly.
- Assemble like a pro: In the center of each tortilla, layer refried beans, rice, seasoned beef, cheese, and whatever extras you’re feeling.
- Wrap it up: Fold in the sides, then roll from the bottom up, nice and tight.
- Toast for bonus points: Place seam-side down in a hot dry skillet for 1–2 minutes per side to seal and crisp it up. Optional—but highly recommended.
Serving Suggestions
Serve with chips and salsa or a side of elote (Mexican street corn).
Cut in half and stack for a burrito board moment.
Chase it with a margarita or iced horchata. Live your best life.
Switch It Up
Make it vegetarian with black beans and roasted veggies.
Use ground turkey or chicken for a lighter take.
Go breakfast style with scrambled eggs, potatoes, and sausage.
Add chipotle sauce or queso for extra drip factor.
Questions People Actually Ask
Q: Can I freeze these?
A: Yup! Wrap in foil, then plastic, and freeze. Reheat in the oven or air fryer for max crispiness.
Q: Can I make a burrito bowl instead?
A: Totally — just skip the tortilla and layer everything in a bowl. Bonus: easier to eat with extra cheese.
Q: What if I don’t like refried beans?
A: Sub with whole black beans or skip ’em! It’s your burrito world, we’re just living in it.
Cheesy Beefy Burrito Delight: A Hug Wrapped in a Tortilla
- Total Time: 30 minutes
- Yield: 4 burritos 1x
Description
This burrito is pure comfort food wrapped up tight. It’s beefy, cheesy, melty, and a little messy in the best possible way. Picture perfectly seasoned ground beef, fluffy rice, creamy refried beans, gooey melted cheese, and all your fave extras, all bundled in a warm tortilla blanket. It’s like your go-to fast food order — but homemade, bigger, better, and built exactly how you like it.
Ingredients
1 lb ground beef (85/15 or 90/10 both work)
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or 2 tbsp homemade)
½ cup water
1 cup cooked rice (white, brown, or cilantro-lime—your call)
1 cup refried beans (warmed)
1½ cups shredded cheddar or Mexican blend cheese
4 large burrito-size flour tortillas
Optional extras: sour cream, salsa, guac, jalapeños, shredded lettuce, hot sauce
Instructions
Brown the beef: In a skillet over medium heat, cook the ground beef and onion until beef is browned and onion is soft. Drain any excess grease.
Season & simmer: Add garlic, taco seasoning, and water. Stir and let it simmer for 2–3 minutes until thick and flavorful.
Warm the tortillas: Microwave for 10–15 seconds or heat in a dry pan to make them soft and roll-friendly.
Assemble like a pro: In the center of each tortilla, layer refried beans, rice, seasoned beef, cheese, and whatever extras you’re feeling.
Wrap it up: Fold in the sides, then roll from the bottom up, nice and tight.
Toast for bonus points: Place seam-side down in a hot dry skillet for 1–2 minutes per side to seal and crisp it up. Optional—but highly recommended.
Notes
Serve with chips and salsa or a side of elote (Mexican street corn).
Cut in half and stack for a burrito board moment.
Chase it with a margarita or iced horchata. Live your best life.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~540 per burrito
- Protein: ~28g