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Mexican Cheesy Beef Burritos

Freezer-friendly taco-beef burritos with Mexican red rice.

Cuisine: Latin · Dish Type: Main Dish · Prep: 25 min · Cook: 25 min · Servings: 6 burritos · Rating: ⭐⭐⭐⭐⭐

Ingredients

Taco beef:

  • 800g lean ground beef (5% or less)
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp salt
  • 1 tsp black pepper
  • 200g fajita sauce
  • Cooking spray

Mexican red rice:

  • 15g light butter
  • 200g white rice, washed
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne
  • 1 tsp salt
  • 35g tomato paste
  • 400ml chicken stock

Other:

  • 6 tortillas
  • 180g low-fat cheese

Instructions

  1. Taco beef: heat a large pan over medium-high with cooking spray. Add beef and cook until halfway browned, breaking up. Add onion + bell pepper and cook until softened. Stir in paprika + garlic powder + onion powder + cayenne + cumin + oregano + salt + pepper. Pour in 200g fajita sauce and simmer a few minutes. Remove from heat.
  2. Rice: melt 15g butter in a pot over medium. Add 200g rice + garlic powder + onion powder + cayenne + salt + 35g tomato paste. Toast 1–2 min. Add 400ml chicken stock, bring to a bubble, then cover and simmer 15–20 min (low). Rest 10 min covered.
  3. Assemble: warm tortillas. Add ~80g rice, then ~150g taco beef, then 30g cheese. Fold sides and roll tight.
  4. Crisp + freeze: for the best seal, sprinkle a little shredded cheese directly into the hot pan, then place the burrito seam-side down on top. Toast until the cheese melts into a crisp seal crust, then flip briefly if needed. Cool, wrap in foil, and freeze.
  5. Reheat: microwave frozen burrito 6–7 min (damp paper towel), then air fry/pan-toast to crisp.

Tips

  • Add salsa or hot sauce at the table; keep the base kid-friendly.
  • Field-tested yield: with 10-inch tortillas and 1 lb lean ground beef, this can make about 6 burritos that still roll cleanly without breaking or falling apart.
  • Pro move: during the seam-seal step, sprinkle a little shredded cheese directly in the hot pan, then place the burrito seam-side down on top so it forms a crisp cheese seal crust.

Macros per serving: 583 cal · 51g protein · 57g carbs · 15g fat