Classic beef burrito with Spanish rice, pinto beans and easy carne asada filling that’s perfect for dinner tonight or for meal prepping.
Skip Taco Bell and make this delicious, EASY, beef burritos at home instead of your favorite taqueria. The prep can be done ahead of time and the results are delicious and a total breeze to freeze for later meals.
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 3 cloves garlic minced
- 3 Tablespoons tomato paste
- 1/2 Tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 Tablespoons fresh lime juice
- 1/4 cup water
- 2 cups prepared Mexican rice
- 2 cups shredded cheddar cheese
- 8 Tablespoons sour cream
- 8 large 10-inch flour tortillas
Instructions
- In a large skillet, over medium-high heat, add ground beef, onion and garlic to skillet. Cook and crumble beef and cook until no longer pink. Drain grease.
- Add tomato paste,tomato cumin, chili powder, oregano, salt, lime juice and water to beef. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated.
- Remove from heat and let stand 15 minutes or until mixture comes to warm room temperature.
- Lay tortillas out on a flat surface and divide the beans, cheese, beef,rice and sour cream among the 8 tortillas. Fold each burrito-style.
- Wrap each burrito with saran wrap, and then place burritos in a freezer-safe ziplock bag. Freeze up to 2 months.
- To Reheat: Unwrap burrito from plastic wrap. Place on a microwave-safe plate. Microwave 2 to 3 minutes or until heated through. Serve and enjoy!
