How to Make Rice, Beef and Cheese Burrito
An everyday Beef Burrito recipe, stuffed with a simple, super tasty seasoned beefiness, rice and other fillings of choice. These Burritos are a brilliant freezer standby because they are just as expert made fresh or frozen and so reheated. The burrito beef filling is especially good – fabricated with a homemade Mexican seasoning that's way ameliorate than a packet of Onetime El Paso!
Flavor packed everyday Burrito recipe!
Having a stash of burritos in the freezer makes me feel smug. Forth with bootleg Frozen Pizzas, these are one of the all fourth dimension ultimate freezer meals.
Except burritos take the added bonus that y'all don't even need to dirty a tray to reheat them, or a plate to eat them. Food y'all tin can eat with your easily ever rates highly in my earth!!! 😂
I call this Beef Burrito recipe an "everyday beef burrito" because beef filling aside, information technology'southward a terrific one for calculation in what you accept and what yous want. The key part of this recipe is the Beef Burrito Filling – highly seasoned with a homemade spice mix that tastes like Sometime El Paso – except it's preservative free!
Freezer burritos: filling tips
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Use ingredients that freeze well
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Employ cabbage instead of lettuce – cabbage holds up to freezing meliorate
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Only apply a small amount of "watery" vegetables like tomato as they become fifty-fifty more watery once defrosted
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Other raw vegetables used in burritos that do not freeze well include: avocado, cucumber
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Cook vegetableslike capsicum/peppers, zucchini, carrot. Dice and add to Beef Filling.
What goes in beef burritos
The Beef Filling is the main season component in this burrito recipe. It's highly seasoned and juicy so information technology provides the "wetness" in the burrito as well as the season mixing through the other ingredients when you lot curl information technology up.
So other than the Beef Burrito Filling, in that location's endless possibilities for what to put in the burrito! For this recipe, I've called a combination of ingredients that freeze well:
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Beef Burrito Filling – juicy and packed with flavour!
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Plain white rice – or try brown rice, quinoa, or this Mexican Cherry Rice!)
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Corn
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Black beans
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Cabbage or lettuce
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Diced tomato
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Red onion
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Cheese
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Coriander/cilantro
How to freeze and reheat burritos
I like to use foil to roll upwards the burritos as information technology holds information technology together and and so I can reheat information technology in the foil in the oven.
To freeze, Iwrap in cling wrap (for extra air tight assurance) then put information technology in a ziplock bag or airtight container.
To reheat the burrito, I merely defrost in the fridge overnight then pop it in the ovenin the foil to make information technology crisp and oestrus through. If I forgot to defrost overnight, then I have it out of the foil, microwave on low to defrost, then wrap it up in the foil once again and pop it in the oven to crisp upwards.
Dippingsauces for burritos
I totally forgot to take a photo of what to dip burritos in. They do need something because you can't make the filling also moisture, otherwise it makes the tortilla soggy.
For simplicity, my go-to is sour cream or yoghurt, sometimes with a dollop of some sort of chilli sauce. If I experience like making more of an try or I'grand doing these for a group (I like doing burritos for camping ground), then I'll make Restaurant Way Salsa (because it's smooth, it's skillful for dipping) or this Avocado Dipping Sauce.
So – have I convinced you that you need to fill up your freezer with these burritos???– Nagi xx
FAVOURITE MEXICAN RECIPES
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Carnitas (Mexican Pulled Pork)
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Beefiness Barbacoa
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Chicken Fajitas and Beefiness Fajitas
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Beef Enchiladas
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Queso Cheese Dip
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Mexican Fiesta Menu and recipes
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Come across all Mexican recipes
Sentinel HOW TO Arrive
Beef Burrito recipe video!
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Servings six - 8 burritos
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Recipe video above. Simple, super tasty everyday beef burritos made with a bootleg beef mince filling (ground beef), rice and your choice of fillings. One of the best freezer meals ever!
Burrito Seasoning:
- 1 tsp each onion powder , dried oregano, salt
- 2 tsp each dried cumin pulverisation , paprika
- i/4 tsp black pepper
- ¼ tsp cayenne pepper , or to taste (optional)
Beef:
- i/2 tbsp olive oil
- two garlic cloves
- ½ onion , finely chopped
- 500g / 1 lb beef mince (ground beef), I use lean
- ii tbsp tomato paste
- 3 tbsp water
Burritos:
- six - 8 large soft flour tortillas or round wraps (~25cm/10"+) (Note i)
- iii cups cooked rice , warm non piping hot (I use white long grain)
- 3 cups iceberg lettuce or cabbage , finely sliced (employ cabbage if freezing)
- 1 loving cup corn kernels (I utilize canned, drained)
- one cup black beans (I use canned, drained)
- 3 tomatoes, deseeded and diced
- i/ii red onion , finely chopped
- Finely chopped coriander / cilantro (optional)
- 1 ane/2 cups / 150g shredded cheese of choice (melting kind)
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Heat oil in a skillet over loftier estrus. Add garlic and onion, melt for 2 minutes until onion is lightly browned. Add beef and melt, breaking it upwards every bit you go, until it turns from cherry-red to brown.
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Add Taco Seasoning (or use ane packet store bought) and cook for ane minute. Then add tomato paste and h2o, melt for 3 minutes until the water is mostly evaporated but the beef is withal juicy, not dried out. Fix aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
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Optional: If non warming rolled burrito, warm the tortillas earlier rolling (per packet directions).
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Place a burrito on a work surface. Place i/4 - 1/iii cup of rice only below the centre. Top with 1/four - 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of cerise onion, coriander and cheese.
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Fold up the bottom to encompass the filling then fold the edges in (video helpful to see how to do this). Roll up tightly, then wrap in foil. Serve every bit is or oestrus per below.
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HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium low heat if you desire to melt the cheese. Or they can be baked at 180C/350F for twenty minutes in the foil – this will warm them all the style through and crisp up the tortilla slightly. If they are direct from the refrigerator, they will accept around xxx minutes to warm through.
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Burritos are all-time served with something to dollop/dip - sour cream (or yoghurt) and some sort of chilli sauce are my usual considering it's easy. When I'm making more of an endeavour, I employ Restaurant Style Salsa or Guacamole.
1. I like to utilize Mission large soft wraps (run into photograph in mail) considering they are slightly larger than burrito wraps sold in the Mexican section of Woolies/Coles etc plus they are slightly softer so less decumbent to breaking AND they are slightly cheaper. Win, win, win! (PS I'1000 in Commonwealth of australia 🙂 )
2. STORAGE/REHEATING: Burritos freeze / reheat brilliantly equally long equally you lot avoid watery vegetables. The combination of ingredients I employ (don't apply lettuce, utilize green cabbage) is ideal for freezing. Typically, tomatoes aren't great for freezing but because it's the simply "watery" vegetable and not much is used, it works corking. To reheat, thaw for 24 hours in the refrigerator or overnight on counter (every bit log as it's not super hot where you are) and then:
- OVEN: reheat in oven at 180C/350F in foil for 30 - 4o min (identify on tray in instance there is leakage) until exterior is slightly crisp;
- MICROWAVE/STOVE: unwrap then microwave for two minutes so well-baked in dry pan over medium heat;
- STOVE: Exit in foil and turn over medium heat in dry pan for 10+ minutes until crisp all over (takes a while to warm all the way through).
3. More than VEGGIES / Great for Freezing: One mode to pack more veggies into this and/or reduce the carbs by leaving out the rice is to add together veggies into the beef filling. To exercise this, increase the Seasoning, tomato plant and water by 50% (use the scaler by hovering your cursor over Servings) then add 3 cups of diced veggies of selection, like zucchini, carrots, celery, capsicum, corn. Utilise a large skillet, saute these veggies after the onion, then push to the side and add the beef and proceed with the recipe.
4. Nutrition per serving assuming 10 burritos.
Serving: 308 g Calories: 511 cal (26%)
Burrito recipe originally published June 2017. Updated for housekeeping matters October 2018 – no change to recipe!
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Source: https://www.recipetineats.com/beef-burritos/
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