Ultimate Crispy Beef Burritos – Easy Recipe
About this recipe
These Ultimate Crispy Beef Burritos are a deliciously saucy take on a classic dish, perfect for a cozy dinner or meal prep. With a flavorful filling of ground beef, beans, and spices, these burritos are sure to satisfy your cravings.
What sets this recipe apart is the addition of Rotel tomatoes with green chilis, which not only adds a kick of flavor but also keeps the filling juicy and cheesy. Plus, the technique for rolling and sautéing ensures a crispy exterior that elevates the whole experience.
Ingredient notes
- You can substitute the shredded Mexican cheese blend with equal parts mozzarella and medium cheddar if preferred.
- Chili powder can be adjusted from 1/4 to 1/2 teaspoon based on your spice preference.
Tips from Natashas Kitchen’s video
- Browning the beef adds a lot of flavor, so make sure to cook it until nicely browned before adding the onions and seasonings.
- Let the beef mixture cool slightly before filling the burritos to avoid tearing the tortillas.
- When sautéing the burritos, keep the heat at medium to ensure the center gets hot and the cheese melts without burning the exterior.
Good to know
- How many burritos does this recipe make?
- This recipe yields 6 burritos.
- What is the total cooking time for this recipe?
- The total time to make these burritos is 40 minutes.
- Can I make these burritos ahead of time?
- Yes, you can wrap the burritos in parchment paper or foil and store them in the fridge for a few days or freeze them for up to three months.
- What should I do if my burritos are browning too quickly while sautéing?
- If the burritos are browning too quickly, reduce the heat to ensure the center gets hot without burning the exterior.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop one medium onion.
- 2
Set a large non-stick skillet over medium-high heat and add the ground beef.
- 3
Cook the beef until browned and cooked through, keeping about 2-3 tablespoons of oil in the pan.
- 4
Add the chopped onions, ground cumin, smoked paprika, chili powder, and salt to the skillet. Sauté for 3-4 minutes until the onions are softened and the beef is nicely browned.
- 5
Add the can of Rotel tomatoes with green chilies and the can of black beans with their juice to the skillet. Stir to combine.
- 6
Reduce the heat to medium-low and stir occasionally until the tomatoes break down and the liquid has mostly evaporated, about 8-10 minutes.
- 7
Turn off the heat and season the mixture with salt and pepper to taste. Let it cool slightly before filling the burritos.
- 8
Lay out the flour tortillas on a work surface. Sprinkle half of the cheese on each tortilla, then add 2/3 cup of the beef mixture and sprinkle the remaining cheese on top.
- 9
Fold the short sides of the tortilla over the filling, then fold the bottom tightly over the filling, tucking it inside. Roll tightly away from you until the burrito is sealed. Repeat with the remaining tortillas.
- 10
You can either sauté the burritos right away or wrap them in parchment paper or foil and store them in the fridge for a few days or freeze them for up to three months.
- 11
When ready to enjoy, thaw the burritos in the fridge overnight. Set a skillet over medium heat, add a little oil, and sauté the burritos for a couple of minutes per side until golden brown and crisp all over.
Heads up — we had to guess a little:
- The quantity for chili powder was inferred as a range based on the original recipe's note about adding to taste.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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