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close up of two burritos stacked on top of each other with pickled jalapenos on top all on a white plate and some cilantro.

Crispy Beef Burritos

Course Main Course, Meat, Snack
Cuisine Mexican, southwest
Prep Time 30 minutes
Cook Time 15 minutes
Rice Cooking Time 20 minutes
Total Time 1 hour 5 minutes
Servings 15 burritos


  • 1 ⅓ lb ground beef I use 85% lean
  • 4 TBSP medium chile powder
  • 3 TBSP ground cumin
  • 1 TBSP olive oil
  • ½ cup chopped onion
  • 2 cloves garlic minced
  • tsp sugar
  • 2 TBSP tomato paste
  • 1 TBSP salt
  • 6 TBSP water
  • cup grated cheese I use a combo of medium/sharp cheddar with Monterrey Jack
  • 15 burrito sized tortillas prob like 10-12"

Cilantro Lime Rice

  • 1 cup basmati rice or 2 prepared bags of frozen brown or white rice
  • 5 TBSP unsalted butter divided
  • 1 lime juiced
  • ½ cup chopped cilantro
  • salt and pepper


  • Heat olive oil in a pan and add chopped onion. Saute for 5 minutes until golden brown.
  • Add garlic and saute for 30 seconds.
  • Using a slotted spoon, remove onion and garlic from the pan to a small plate and set aside.
  • Over medium heat, add ground beef to pan spreading out evenly. Cook, tossing lightly until browned completely, about 8 minutes.
  • Return onion and garlic to the pan along with tomato paste, spices, seasonings, and sugar. Stir over low heat until combined and tomato paste is incorporated about 1 minute.
  • Add water a tablespoon at a time.
  • Simmer for about 5 minutes until the meat absorbs the water.
  • Remove from heat and allow to cool.

Cilantro Lime Rice

  • Add 2 cups of water to a 4-quart saucepan along with the rice, 1 tablespoon of butter and a teaspoon of salt.
  • Bring to a low boil. Once the water and rice are boiling, reduce the heat to the lowest it can go. Cover the pan with a lid and simmer for 20 minutes. Try not to peek.
  • After 20 minutes is up, let the rice sit for 5 minutes. Take the lid off and fluff with a fork.
  • Add butter, lime juice, chopped cilantro, and salt and pepper to taste.
  • Let the rice cool completely.

Assemble the Burritos

  • Preheat oven to 425°.
  • Butter one side of the tortilla with butter and flip over the buttered side down on a baking sheet.
  • Place a measured amount of the meat filling in a vertical line down the middle of the tortilla. Continue with your rice, cheese, and extra jalapenos, if adding.
  • Fold the top edge of the tortilla into the middle, covering about ⅛-1/4 of the filling.
  • Repeat #4 for the bottom edge.
  • Brush the left edge of the tortilla with a little more butter. This will be your outside edge that keeps the burrito closed.
  • Turn the burrito 90 degrees so that the buttered edge is on the top (furthest away from you). Holding both the right and left sides, start at the bottom and roll the burrito away from you over top of the filling towards the buttered edge until you have a closed packet. This is usually two rolls worth.
  • Place the burrito seam side down on a buttered baking sheet.
  • Bake for 15-20 minutes until the burritos are toasted and golden brown.


  • Serve with fresh guacamole, a variety of salsas and lime wedges.
  • Make ahead instructions can be found here. Bake straight from the freezer at 425º for 20 minutes until golden brown and crispy.