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Beefy Melt Burrito Recipe

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★★★★★

4.7 from 111 reviews

The Beefy Melt Burrito is a hearty and flavorful Tex-Mex dish featuring seasoned ground beef, black beans, corn, and spicy diced tomatoes, layered with cheesy rice and wrapped in a warm flour tortilla. Pan-seared to golden perfection, these burritos are perfect for a satisfying meal served with classic toppings like sour cream, guacamole, and salsa.

Ingredients

Scale

Beef Filling

  • 1 pound ground beef (80/20 blend recommended)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1/2 cup water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 tablespoon vegetable oil

Rice & Cheese Mixture

  • 1 cup cooked rice (white or brown)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Assembly & Toppings

  • 6 large flour tortillas (burrito size)
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro
  • Optional toppings: guacamole, salsa, hot sauce

Instructions

  1. Cook the Beef: Heat vegetable oil in a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon. Cook until browned, stirring occasionally to ensure even cooking.
  2. Drain Excess Grease: Carefully drain off any excess grease from the skillet to reduce fat content and prevent sogginess in the filling.
  3. Sauté Onions and Garlic: Return skillet to heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
  4. Add Taco Seasoning and Water: Sprinkle the taco seasoning over the beef mixture. Pour in 1/2 cup water and stir thoroughly to combine.
  5. Simmer the Filling: Bring the mixture to a simmer and cook for 5-10 minutes, stirring occasionally, allowing the sauce to thicken slightly.
  6. Add Beans, Corn, and Tomatoes: Stir in the rinsed black beans, drained corn, and undrained diced tomatoes with green chilies. Mix well to combine.
  7. Simmer Again: Reduce heat to low and continue simmering for 5-10 minutes, stirring occasionally, to blend flavors.
  8. Prepare Rice & Cheese Mixture: In a medium bowl, combine cooked rice with shredded cheddar and Monterey Jack cheeses. Mix until cheeses are evenly distributed.
  9. Warm Tortillas: Warm the flour tortillas using a microwave, oven, or dry skillet to make them pliable for rolling.
  10. Assemble Burritos: Lay a warmed tortilla flat. Spoon about 1/2 cup of the beef filling onto the center.
  11. Add Rice & Cheese: Top the beef filling with approximately 1/4 cup of the rice and cheese mixture.
  12. Add Sour Cream and Cilantro: Dollop a tablespoon of sour cream over the filling and sprinkle with a teaspoon of chopped cilantro.
  13. Fold and Roll Burrito: Fold in the sides of the tortilla over the filling. Then fold the bottom edge up and over the filling, tucking tightly. Roll the burrito forward to seal it snugly.
  14. Repeat Assembly: Repeat the assembly process with the remaining tortillas and filling.
  15. Pan-Sear Burritos: Heat a large skillet over medium heat. Place burritos seam-side down and cook 2-3 minutes per side until golden brown and cheese inside is melted and gooey.
  16. Serve: Remove burritos from skillet and serve warm with optional toppings like guacamole, salsa, or hot sauce.

Notes

  • Use 80/20 ground beef for best flavor and moisture balance.
  • Be sure to drain excess grease after browning beef to avoid greasy burritos.
  • Warming tortillas makes rolling easier and prevents cracks.
  • Leftover burritos can be wrapped in foil and refrigerated for up to 3 days.
  • For a lighter version, substitute ground turkey and use low-fat cheese.

Keywords: beef burrito, Tex-Mex recipe, cheesy burrito, ground beef recipe, skillet burrito

Find it online: https://savorandsimmer.com/beefy-melt-burrito-recipe/