Beef Burritos
Seasoned ground beef, warm refried beans, and melted pepper jack rolled up in soft flour tortillas — a quick, satisfying Tex-Mex dinner the whole family will love.
- 1 pound lean ground beef, 80/20
- 1 small yellow onion, finely diced
- 1 ounce (1 packet) taco seasoning
- 2 tablespoons chopped fresh cilantro, optional
- 6 large flour tortillas, warmed, 12-inch
- 1 (16 ounce) can refried beans, warmed
- 1½ cups shredded pepper jack cheese
- Set a 12-inch skillet over medium-high heat and add the ground beef and diced onion.
- Cook, breaking up the meat as it browns, until the beef is no longer pink and the onion has turned translucent. Drain off any excess fat from the pan.
- Stir in the taco seasoning and prepare it according to the directions on the packet, which typically means adding a bit of water and letting it simmer briefly until the mixture thickens slightly.
- Stir in the chopped cilantro, if using, then remove the skillet from the heat.
- Lay the warmed flour tortillas out on a clean surface and spread a layer of the warmed refried beans down the center of each one.
- Top each tortilla with an equal portion of the seasoned meat mixture and a sprinkle of shredded pepper jack cheese.
- Roll each tortilla up burrito-style, tucking in the sides as you go, and enjoy warm. For a crisped exterior, heat a non-stick skillet over medium heat, place the burritos seam side down, and cook for 2 to 3 minutes per side, flipping once, until lightly browned all over.
Chef's Note: These burritos come together fast using a store-bought taco seasoning packet, which makes this a genuinely quick weeknight option without sacrificing flavor. Searing the rolled burritos seam-side down in a hot skillet is optional, but it's worth the extra few minutes — it seals the seam shut so the filling stays put, and gives the outside a lightly crisp, toasted texture that contrasts nicely with the soft filling inside.
Feel free to add sour cream, diced tomatoes, jalapeños, or any other favorite toppings inside the tortilla before rolling. Keep in mind that raw vegetables don't freeze particularly well, so if you're planning to freeze a batch, it's best to keep the filling simple. Leftovers keep in an airtight container in the fridge for up to 4 days.
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