Where Can I Get a Fast Food Ground Beef Burrito Near Me
An everyday Beefiness Burrito recipe, stuffed with a simple, super tasty seasoned beef, rice and other fillings of choice. These Burritos are a brilliant freezer standby because they are but as skillful fabricated fresh or frozen then reheated. The burrito beef filling is specially good – made with a homemade Mexican seasoning that's style better than a packet of One-time El Paso!
Flavour packed everyday Burrito recipe!
Having a stash of burritos in the freezer makes me feel smug. Forth with homemade Frozen Pizzas, these are i of the all time ultimate freezer meals.
Except burritos have the added bonus that you lot don't even demand to dirty a tray to reheat them, or a plate to swallow them. Food yous can eat with your hands always rates highly in my world!!! 😂
I telephone call this Beef Burrito recipe an "everyday beefiness burrito" because beef filling aside, information technology's a terrific one for adding in what yous have and what y'all desire. The key part of this recipe is the Beef Burrito Filling – highly seasoned with a bootleg spice mix that tastes like One-time El Paso – except it'southward preservative costless!
Freezer burritos: filling tips
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Utilize ingredients that freeze well
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Use cabbage instead of lettuce – cabbage holds up to freezing amend
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Simply utilise a small amount of "watery" vegetables like tomato as they go even 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 primary flavour component in this burrito recipe. It's highly seasoned and juicy so it provides the "wetness" in the burrito likewise every bit the flavor mixing through the other ingredients when you roll it up.
So other than the Beef Burrito Filling, there'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 Cerise 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 plant
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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 employ foil to roll up the burritos equally it holds it together and then I can reheat it in the foil in the oven.
To freeze, Iwrap in cling wrap (for extra air tight assurance) so put information technology in a ziplock bag or closed container.
To reheat the burrito, I simply defrost in the refrigerator overnight so pop it in the ovenin the foil to make information technology well-baked and estrus through. If I forgot to defrost overnight, and so I take it out of the foil, microwave on low to defrost, and then wrap information technology upwards in the foil again and popular it in the oven to crisp upwardly.
Dippingsauces for burritos
I totally forgot to take a photo of what to dip burritos in. They do need something because you lot can't make the filling too wet, 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 similar making more of an effort or I'one thousand doing these for a group (I like doing burritos for camping), then I'll brand Restaurant Style Salsa (because it's shine, it'south skilful for dipping) or this Avocado Dipping Sauce.
So – accept I convinced you that you need to fill 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 Beef Fajitas
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Beef Enchiladas
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Queso Cheese Dip
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Mexican Fiesta Carte du jour and recipes
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See all Mexican recipes
Lookout man HOW TO Make It
Beef Burrito recipe video!
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Servings 6 - eight burritos
Tap or hover to scale
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:
- ane tsp each onion pulverization , stale oregano, salt
- 2 tsp each dried cumin powder , paprika
- i/4 tsp black pepper
- ¼ tsp cayenne pepper , or to taste (optional)
Beef:
- i/2 tbsp olive oil
- 2 garlic cloves
- ½ onion , finely chopped
- 500g / i lb beef mince (ground beef), I use lean
- 2 tbsp tomato paste
- 3 tbsp water
Burritos:
- 6 - viii big soft flour tortillas or round wraps (~25cm/10"+) (Note 1)
- three cups cooked rice , warm non piping hot (I use white long grain)
- 3 cups iceberg lettuce or cabbage , finely sliced (utilize cabbage if freezing)
- i cup corn kernels (I employ canned, drained)
- one cup black beans (I use canned, tuckered)
- iii tomatoes, deseeded and diced
- one/2 reddish onion , finely chopped
- Finely chopped coriander / cilantro (optional)
- 1 1/2 cups / 150g shredded cheese of option (melting kind)
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Heat oil in a skillet over high heat. Add garlic and onion, cook for two minutes until onion is lightly browned. Add beef and cook, breaking it up every bit you go, until it turns from red to chocolate-brown.
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Add Taco Seasoning (or use 1 parcel store bought) and cook for 1 infinitesimal. So add together tomato plant paste and h2o, cook for 3 minutes until the water is mostly evaporated but the beefiness is even so juicy, non dried out. Set aside to cool for ten minutes – pipe hot filling will steam the burrito, making the tortilla soggy.
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Optional: If not warming rolled burrito, warm the tortillas earlier rolling (per packet directions).
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Place a burrito on a work surface. Place ane/iv - 1/3 cup of rice just below the centre. Top with 1/iv - ane/iii cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of cherry-red onion, coriander and cheese.
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Fold up the bottom to cover the filling then fold the edges in (video helpful to see how to do this). Roll up tightly, then wrap in foil. Serve as is or rut per beneath.
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HEATING: To warm through, pan fry (dry pan) in the foil over medium high estrus for a few minutes on each side to slightly well-baked and warm the outside. Or for 10+ minutes on a medium low heat if y'all want to melt the cheese. Or they can be baked at 180C/350F for xx minutes in the foil – this will warm them all the manner through and crisp up the tortilla slightly. If they are straight from the fridge, they will take 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 because information technology's like shooting fish in a barrel. When I'm making more of an effort, I apply Restaurant Style Salsa or Guacamole.
i. I like to use Mission large soft wraps (run into photograph in post) because they are slightly larger than burrito wraps sold in the Mexican section of Woolies/Coles etc plus they are slightly softer so less prone to breaking AND they are slightly cheaper. Win, win, win! (PS I'chiliad in Australia 🙂 )
ii. STORAGE/REHEATING: Burritos freeze / reheat brilliantly as long every bit you lot avoid watery vegetables. The combination of ingredients I utilise (don't employ lettuce, employ green cabbage) is platonic for freezing. Typically, tomatoes aren't great for freezing merely considering it'due south the only "watery" vegetable and not much is used, it works great. To reheat, thaw for 24 hours in the refrigerator or overnight on counter (as log equally it's not super hot where you lot are) and then:
- OVEN: reheat in oven at 180C/350F in foil for 30 - 4o min (place on tray in instance there is leakage) until outside is slightly crisp;
- MICROWAVE/STOVE: unwrap and so microwave for 2 minutes then crisp in dry pan over medium heat;
- STOVE: Get out in foil and turn over medium heat in dry out pan for 10+ minutes until well-baked all over (takes a while to warm all the way through).
three. MORE VEGGIES / Cracking for Freezing: 1 manner to pack more than veggies into this and/or reduce the carbs by leaving out the rice is to add veggies into the beef filling. To do this, increase the Seasoning, tomato and water past 50% (utilize the scaler by hovering your cursor over Servings) so add 3 cups of diced veggies of choice, like zucchini, carrots, celery, capsicum, corn. Utilise a large skillet, saute these veggies after the onion, and so push to the side and add the beefiness and proceed with the recipe.
4. Diet 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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