20 Flavorful Beef Burrito Recipes for Every Occasion

Craving a hearty, flavor-packed meal? Look no further than these 20 delicious beef burrito recipes—perfect for busy weeknights, game-day feasts, or cozy comfort food cravings. Whether you’re a fan of classic Tex-Mex or love experimenting with bold new twists, we’ve got a burrito for every occasion. Grab your tortillas and get ready to dig in—your next favorite dinner is just a scroll away!

Classic Beef and Bean Burrito

Nothing beats the hearty, comforting embrace of a well-stuffed beef and bean burrito—warm, flavorful, and perfect for busy weeknights or lazy weekend lunches.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can pinto beans, drained and rinsed
• 1/2 cup beef broth
• 4 large flour tortillas (10-inch)
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, salt, and black pepper; cook for 30 seconds until fragrant.
2. Add ground beef, breaking it up with a spoon, and cook for 6–7 minutes until browned. Stir in pinto beans and beef broth; simmer for 5 minutes until slightly thickened.
3. Warm tortillas in a dry skillet for 20 seconds per side. Divide the beef mixture among them, then top each with cheddar cheese and cilantro. Fold the sides inward and roll tightly.
4. Optional: Return burritos to the skillet seam-side down for 1–2 minutes to crisp lightly. Serve with sour cream.

The smoky-spiced beef melds perfectly with the creamy beans, while a quick pan-toast gives the tortilla that irresistible crisp edge.

Tip: For extra gooey cheese, sprinkle a little extra on the tortilla before adding the filling—it’ll melt into a glue that holds everything together.

Spicy Chipotle Beef Burrito

This smoky, spicy burrito packs a punch with tender chipotle-seasoned beef and all the fixings—perfect for a hearty lunch or easy weeknight dinner.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chipotle powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup beef broth
• 1 (15 oz) can black beans, drained and rinsed
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream (for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the flank steak and cook for 4–5 minutes until browned. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 3 minutes until soft. Stir in the garlic, chipotle powder, cumin, smoked paprika, and salt, cooking for 30 seconds until fragrant.
3. Pour in the beef broth, scraping up any browned bits. Return the steak to the skillet, add the black beans, and simmer for 5 minutes until slightly thickened.
4. Warm the tortillas in a dry skillet or microwave. Divide the beef mixture among them, then top with cheese and cilantro. Fold the sides in and roll tightly.
5. Optional: Grill the burritos seam-side down in a lightly oiled skillet for 2 minutes per side for a crispy finish. Serve with sour cream.

The smoky chipotle and melty cheese balance perfectly with the fresh cilantro—no extra hot sauce needed!

Tip: For extra heat, stir a minced jalapeño into the beef mixture with the onions.

Cheesy Ground Beef Burrito

These hearty burritos are packed with savory ground beef, melty cheese, and just the right kick of spice—perfect for a quick weeknight dinner or meal prep.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup refried beans
• 1 cup shredded cheddar cheese
• 4 large flour tortillas (10-inch)
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it apart, for 5 minutes until browned. Drain excess fat.
2. Add onion and garlic to the skillet; cook for 3 minutes until softened. Stir in taco seasoning, salt, and black pepper.
3. Warm refried beans in a small saucepan or microwave until spreadable.
4. Assemble burritos: Spread 2 tbsp refried beans onto each tortilla, then top with a quarter of the beef mixture and 1/4 cup cheddar cheese. Sprinkle with cilantro if using. Fold sides inward and roll tightly.
5. Optional crisp: Heat a clean skillet over medium and toast each burrito seam-side down for 2 minutes until golden.

The gooey cheese and seasoned beef combo is irresistible, especially with the crispy tortilla finish. Tip: Double the beef mixture and freeze half for future burrito emergencies!

Slow Cooker Shredded Beef Burrito

This melt-in-your-mouth shredded beef cooks low and slow for maximum flavor, then gets wrapped in a warm tortilla with all your favorite fixings—perfect for a fuss-free weeknight feast.

Ingredients:

• 2 lbs chuck roast, trimmed of excess fat
• 1 tbsp olive oil
• 1 cup beef broth
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 6 large flour tortillas
• Toppings: shredded cheese, diced avocado, cilantro, sour cream (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Sear the chuck roast on all sides until deeply browned (about 3 minutes per side). Transfer to a slow cooker.
2. Add 1 cup beef broth, onion, 4 cloves minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker. Cover and cook on LOW for 8 hours or HIGH for 5 hours.
3. Shred the beef with two forks, then stir in 1 tbsp lime juice. Let sit for 10 minutes to absorb flavors.
4. Warm flour tortillas in a dry skillet. Fill with beef and toppings, then roll tightly.

The magic here? The slow cooker transforms tough chuck roast into ultra-tender shreds with a smoky, citrusy kick—no dry beef in sight!

Tip: For crispy burritos, brush assembled wraps with oil and air-fry at 375°F for 3–4 minutes.

Beef and Rice Burrito with Salsa

Packed with savory beef, fluffy rice, and a zesty homemade salsa, this burrito is a hearty meal that comes together in no time—perfect for busy weeknights or meal prep!

Ingredients:

• 1 lb ground beef
• 1 cup cooked white rice
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1/2 cup shredded cheddar cheese
• 1/2 cup fresh salsa (store-bought or homemade)
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Add the ground beef, breaking it apart with a spoon. Cook for 6–8 minutes until browned. Stir in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Fold in the cooked rice and warm through for 2 minutes. Remove from heat.
4. Warm the tortillas in a dry skillet or microwave for 15 seconds. Divide the beef-rice mixture evenly among them, then top each with 2 tbsp shredded cheddar cheese and 2 tbsp salsa. Sprinkle with cilantro if using.
5. Roll tightly into burritos, tucking in the sides as you go. Serve immediately or wrap in foil to keep warm.

The secret here? The salsa melds with the seasoned beef and melted cheese, creating a juicy, flavorful bite in every forkful—no extra sauce needed!

Tip: For crispier burritos, lightly toast them in a skillet for 1–2 minutes per side after rolling.

Grilled Steak Burrito with Guacamole

This hearty burrito packs smoky grilled steak, creamy guacamole, and all the fixings into one handheld masterpiece—perfect for a quick weeknight dinner or a weekend cookout.

Ingredients:

• 1 lb flank steak
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch)
• 1 cup cooked cilantro-lime rice
• 1/2 cup black beans, drained and rinsed
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1/4 cup salsa
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 1 tbsp finely chopped red onion
• 1 tbsp chopped fresh cilantro
• 1/4 tsp salt

Instructions:

1. Preheat grill to medium-high (450°F). Rub flank steak with 1 tbsp olive oil, then season evenly with 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 4–5 minutes per side for medium-rare, or until desired doneness. Let rest 5 minutes, then slice thinly against the grain.
2. In a bowl, mash avocado with 1 tbsp lime juice, 1 tbsp red onion, 1 tbsp cilantro, and 1/4 tsp salt to make guacamole.
3. Warm tortillas on the grill for 20 seconds per side. Layer each with cilantro-lime rice, black beans, sliced steak, Monterey Jack cheese, sour cream, salsa, and guacamole. Fold sides inward, then roll tightly into a burrito.
4. Optional: Grill rolled burritos seam-side down for 1–2 minutes to crisp lightly.

The charred steak and cool, creamy guacamole balance each other perfectly, while the grill adds a subtle smokiness to every bite.

Tip: For extra flavor, brush the tortillas with melted butter before grilling.

Beef and Potato Breakfast Burrito

Packed with savory beef, crispy potatoes, and melty cheese, this hearty burrito is the ultimate grab-and-go breakfast that’ll keep you full all morning.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb ground beef
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup diced russet potatoes (1/4-inch cubes)
• 4 large eggs, scrambled
• 1/4 cup shredded cheddar cheese
• 2 large flour tortillas (10-inch)
• 2 tbsp salsa (optional for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced russet potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender. Transfer to a plate.
2. In the same skillet, add the ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until browned, then stir in 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Drain excess fat if needed.
3. Push the beef to one side of the skillet and pour in the scrambled eggs. Cook, stirring gently, until just set (about 2 minutes). Fold in the cooked potatoes and 1/4 cup shredded cheddar cheese until melted.
4. Divide the mixture between the flour tortillas, fold the sides inward, and roll tightly. Optional: Toast the burritos seam-side down in a dry skillet for 1–2 minutes for extra crispiness.

The smoky-spiced beef and crispy potatoes give this burrito a diner-style flair, while the gooey cheese ties it all together. Serve with salsa for a kick!

Tip: Prep the filling the night before and assemble in the morning for a speedy breakfast.

Loaded Beef and Veggie Burrito

Packed with savory beef, roasted veggies, and melty cheese, this burrito is a hearty one-pan wonder that’ll satisfy even the biggest appetites.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup cooked rice (white or brown)
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas (10-inch)
• 1/4 cup sour cream (optional, for serving)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add ground beef and cook, breaking it apart, for 5–6 minutes until browned. Drain excess fat.
2. Add bell pepper, zucchini, cumin, chili powder, garlic powder, and salt. Cook for 4–5 minutes, stirring occasionally, until veggies soften.
3. Stir in cooked rice and cheese until evenly combined and cheese melts, about 1 minute. Remove from heat.
4. Warm tortillas briefly in a dry skillet or microwave. Divide the beef mixture among them, fold in the sides, and roll tightly.
5. Optional: Grill seam-side down in a lightly oiled pan for 1–2 minutes per side for a crispy finish.

The roasted veggies add a smoky sweetness that balances the spiced beef perfectly, while the crispy tortilla wrap keeps everything snug and portable.

Tip: For extra flavor, stir a spoonful of salsa into the beef mixture before rolling.

BBQ Beef Burrito with Coleslaw

This smoky, tangy burrito packs a punch with tender shredded beef and crunchy slaw—perfect for a hearty weeknight dinner or game-day feast.

Ingredients:

• 1 lb beef chuck roast
• 1 cup BBQ sauce (plus 2 tbsp for drizzling)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 4 large flour tortillas
• 1/2 cup shredded cheddar cheese

Instructions:

1. Heat olive oil in a slow cooker on High. Season beef with garlic powder, smoked paprika, salt, and black pepper. Sear for 3 minutes per side. Pour 1 cup BBQ sauce over the beef, cover, and cook on Low for 8 hours until fork-tender. Shred with two forks.
2. In a bowl, whisk mayonnaise, apple cider vinegar, and sugar. Toss with coleslaw mix and refrigerate for 10 minutes.
3. Warm tortillas in a dry skillet for 20 seconds per side. Divide shredded beef, coleslaw, and cheddar cheese among tortillas. Drizzle each with 1/2 tbsp BBQ sauce, then fold sides inward and roll tightly.

The contrast of smoky beef and crisp, tangy slaw makes every bite irresistible—no soggy tortillas here!

Tip: For extra crunch, toast the rolled burritos seam-side down in a skillet for 2 minutes.

Beef and Black Bean Burrito

Packed with bold flavors and hearty fillings, these burritos are a weeknight hero—ready in under 30 minutes and guaranteed to satisfy even the pickiest eaters.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 small yellow onion, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup salsa (mild or medium)
• 4 large flour tortillas (10-inch)
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and diced onion, breaking up the meat with a spatula. Cook for 5–6 minutes until the beef is browned and the onion is soft.
2. Stir in 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt. Add black beans and 1/2 cup salsa, stirring to combine. Reduce heat to low and simmer for 3–4 minutes until thickened slightly.
3. Warm flour tortillas in a dry skillet or microwave for 15 seconds. Divide the beef mixture evenly among them, topping each with cheddar cheese and cilantro (if using). Fold the sides inward, then roll tightly into burritos.
4. Optional: Return burritos to the skillet, seam-side down, and cook for 1–2 minutes per side for a crispy exterior.

The smoky cumin and melty cheese balance perfectly with the earthy black beans, while the salsa keeps every bite juicy. Pro tip: Double the filling and freeze extras for a future lazy-night dinner!

Tip: For extra flavor, toast the tortillas directly over a gas flame for 5–10 seconds per side before filling.

Mexican Street-Style Beef Burrito

These hearty burritos pack all the smoky, savory flavors of street food into a handheld meal—perfect for busy weeknights or casual gatherings.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked white rice
• 1/2 cup refried beans
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced white onion
• 4 large flour tortillas (10-inch)
• 1/2 cup crumbled queso fresco
• 1 lime, cut into wedges

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Toss steak with 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook steak for 5–6 minutes until browned but slightly pink inside. Transfer to a plate.
2. Warm tortillas in a dry pan for 20 seconds per side. Spread 2 tbsp refried beans and 1/4 cup rice onto each tortilla, leaving a 1-inch border.
3. Divide steak, 1 tbsp onion, 1 tbsp cilantro, and 2 tbsp queso fresco per tortilla. Squeeze a lime wedge over each filling.
4. Fold sides inward, then roll tightly into a burrito. Heat remaining 1 tbsp olive oil in the skillet over medium. Cook burritos seam-side down for 2–3 minutes per side until crisp.

The charred tortilla and melty queso fresco take these burritos to the next level—just like the ones from a bustling taquería cart!

Tip: For extra heat, add pickled jalapeños or a drizzle of hot sauce before rolling.

Beef and Corn Burrito with Cilantro Lime Sauce

This hearty burrito packs juicy beef, sweet corn, and a zesty cilantro lime sauce into every bite—perfect for a quick weeknight dinner or meal prep.

Ingredients:

• 1 lb ground beef
• 1 cup frozen corn kernels, thawed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 clove garlic, minced

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it apart, for 5–6 minutes until browned. Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add corn and cook for 2–3 minutes until warmed through. Remove from heat.
3. In a small bowl, mix 1/4 cup sour cream, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1 minced garlic clove to make the sauce.
4. Warm tortillas according to package instructions. Divide beef mixture among them, top with cheese, and drizzle with cilantro lime sauce. Fold into burritos.

The tangy lime sauce cuts through the rich beef and cheese, while the corn adds a pop of sweetness—no boring bites here!

Tip: For extra crunch, toast the assembled burritos in a dry skillet for 1–2 minutes per side.

Beef and Avocado Burrito Bowl

This hearty burrito bowl packs all your favorite Tex-Mex flavors into one easy, customizable meal—perfect for busy weeknights or meal prep!

Ingredients:

• 1 lb ground beef (85% lean)
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1 cup cooked white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 large avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream
• 1 tbsp lime juice

Instructions:

1. Heat olive oil in a skillet over medium-high. Add ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until browned, then stir in taco seasoning and salt. Remove from heat.
2. Divide cooked rice between bowls. Top with seasoned beef, black beans, and diced avocado.
3. Drizzle with sour cream and lime juice, then sprinkle cilantro over the top.

The creamy avocado and zesty lime balance the smoky beef perfectly—no soggy tortilla means every bite stays crisp and fresh!

Tip: For extra kick, mix a pinch of chili powder into the sour cream before drizzling.

Beef and Quinoa Burrito with Pico de Gallo

Packed with protein and fresh flavors, this burrito is a hearty yet balanced meal that’ll keep you satisfied without feeling heavy.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 4 large flour tortillas (10-inch)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 cup Pico de Gallo (store-bought or homemade)

Instructions:

1. Heat olive oil in a skillet over medium-high. Add ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until browned. Stir in 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt.
2. Add cooked quinoa to the skillet, stirring to combine. Cook for 2 minutes to warm through, then remove from heat.
3. Warm flour tortillas in a dry pan for 20 seconds per side. Divide the beef-quinoa mixture evenly among them, then top each with 1/4 cup cheese, 2 tbsp sour cream, and 1/4 cup Pico de Gallo.
4. Fold the sides of each tortilla inward, then roll tightly into a burrito. Optional: Grill seam-side down in a pan for 1–2 minutes to crisp.

The nutty quinoa balances the savory beef, while the bright Pico de Gallo cuts through the richness—no sauce-drowning required!

Tip: For extra texture, toast the burritos in a lightly oiled pan until golden and crispy.

Beef and Chorizo Burrito with Queso

This hearty burrito packs a smoky-spicy punch with chorizo and melty queso—perfect for a satisfying weeknight dinner or game-day feast.

Ingredients:

• 1 tbsp olive oil
• 8 oz ground beef (80/20 blend)
• 4 oz fresh Mexican chorizo, casing removed
• 1 small yellow onion, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked white rice
• 1/2 cup canned black beans, drained and rinsed
• 4 large flour tortillas (10-inch)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup queso dip (store-bought or homemade)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef and chorizo, breaking it up with a spatula. Cook for 5–6 minutes until browned.
2. Add diced onion, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 3–4 minutes until onions soften.
3. Stir in cooked rice and black beans, cooking for 2 minutes to warm through. Remove from heat.
4. Warm tortillas in a dry skillet for 20 seconds per side. Divide the filling among them, then top each with 1/4 cup Monterey Jack and a drizzle of queso dip.
5. Fold the sides of the tortilla inward, then roll tightly into a burrito. Optional: Grill seam-side down in the skillet for 1–2 minutes to crisp.
6. Garnish with cilantro and serve with extra queso for dipping.

The smoky chorizo and creamy queso melt together into a crave-worthy filling, while the grilled tortilla adds just the right crunch. Tip: For extra heat, stir a diced jalapeño into the beef mixture with the onions.

Beef and Sweet Potato Burrito

These hearty beef and sweet potato burritos are a flavor-packed twist on the classic, with a cozy balance of savory and sweet that’ll have everyone reaching for seconds.

• 1 lb ground beef (85% lean)
• 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded cheddar cheese
• 4 large flour tortillas (10-inch)
• ¼ cup chopped fresh cilantro (optional)
• Sour cream or salsa, for serving

1. Heat olive oil in a large skillet over medium heat. Add sweet potato and onion; cook for 8–10 minutes, stirring occasionally, until potatoes soften and onions turn translucent. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
2. Push the mixture to one side of the skillet. Add ground beef, breaking it apart with a spatula, and cook for 5–6 minutes until browned. Stir everything together and remove from heat.
3. Warm tortillas according to package instructions. Divide the beef mixture evenly among them, topping each with 2 tbsp cheddar cheese and a sprinkle of cilantro (if using). Fold the sides inward, then roll tightly into burritos.
4. Optional: Heat a clean skillet over medium and toast burritos seam-side down for 1–2 minutes per side for a crispy exterior. Serve warm with sour cream or salsa.

The smoky cumin and sweet potatoes caramelize slightly as they cook, creating a rich depth that pairs perfectly with the juicy beef. Tip: For extra melty cheese, pop assembled burritos in the microwave for 15 seconds before serving.

Beef and Bell Pepper Burrito

This beef and bell pepper burrito is a hearty, flavor-packed meal that comes together in under 30 minutes—perfect for busy weeknights when you crave something satisfying.

• 1 lb ground beef (85% lean)
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked white rice
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas (10-inch)
• 1/4 cup chopped fresh cilantro (optional)

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
2. Add the diced onion, bell pepper, and minced garlic. Sauté for 4–5 minutes until softened.
3. Stir in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to toast the spices.
4. Fold in the cooked rice and shredded cheese until melted. Remove from heat and stir in cilantro (if using).
5. Warm the tortillas briefly in a dry skillet or microwave. Divide the filling evenly among them, fold the sides inward, and roll tightly.

The smoky spices and gooey cheese make these burritos irresistible—plus, the filling stays juicy without sogging out the tortilla. Tip: For extra crunch, lightly grill the rolled burritos in a pan for 1–2 minutes per side.

Beef and Mushroom Burrito with Creamy Sauce

This hearty burrito packs savory beef, earthy mushrooms, and a luscious creamy sauce into every bite—perfect for a satisfying weeknight meal.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, for 5 minutes until browned. Drain excess fat.
2. Add mushrooms, onion, and garlic to the skillet. Cook for 6–7 minutes, stirring occasionally, until the veggies soften.
3. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Remove from heat and fold in 1/2 cup sour cream and 1/4 cup cilantro.
5. Warm tortillas briefly in a dry skillet. Divide the beef mixture among them, top with Monterey Jack cheese, and roll into burritos.
6. Optional: Sear burritos seam-side down in the skillet for 1–2 minutes to crisp.

The creamy sauce melds with the smoky-spiced beef and mushrooms, creating a rich filling that’s balanced by fresh cilantro. No one will guess it comes together in under 30 minutes!

Tip: For extra tang, swap half the sour cream with Greek yogurt.

Beef and Jalapeño Burrito with Sour Cream

Spice up your weeknight dinner with these hearty burritos, packed with savory beef, a kick of jalapeño, and a cool swipe of sour cream to balance the heat.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 jalapeños, seeded and finely chopped (keep seeds for extra heat)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned (about 5–6 minutes). Drain excess fat.
2. Add onion, jalapeños, and garlic to the skillet. Cook for 3–4 minutes until softened. Stir in cumin, chili powder, salt, and black pepper.
3. Warm tortillas in a dry skillet or microwave for 15 seconds to make them pliable.
4. Divide the beef mixture evenly among the tortillas. Top each with 2 tbsp sour cream, 1/4 cup cheese, and a sprinkle of cilantro (if using).
5. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
6. Optional: Heat a clean skillet over medium and toast the burritos seam-side down for 1–2 minutes per side for a crispy exterior.

The contrast of the spicy beef and creamy sour cream makes every bite irresistible—plus, the quick sear at the end gives these burritos a satisfying crunch.

Tip: For meal prep, wrap burritos tightly in foil and freeze. Reheat in the oven at 350°F for 20 minutes.

Beef and Cabbage Burrito with Sriracha Mayo

This hearty burrito packs a punch with savory beef, crunchy cabbage, and a spicy-sweet kick from sriracha mayo—perfect for a quick weeknight dinner that feels indulgent.

Ingredients:

• 1 lb ground beef
• 2 cups shredded green cabbage
• 1/2 cup diced white onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lime juice

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add diced white onion and cook for 3 minutes until softened. Stir in minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 30 seconds until fragrant.
2. Add ground beef and break it apart with a spatula. Cook for 6–8 minutes until browned. Stir in shredded cabbage and cook for 2 more minutes until slightly wilted. Remove from heat.
3. In a small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp sriracha, and 1 tsp lime juice.
4. Warm flour tortillas in a dry skillet for 20 seconds per side. Divide the beef mixture among them, drizzle with sriracha mayo, and roll into burritos.

The contrast of the tender beef, crisp cabbage, and creamy-spicy mayo makes every bite irresistible. Plus, it’s ready in under 30 minutes!

Tip: For extra crunch, add a handful of crushed tortilla chips before rolling.

Conclusion

With 20 delicious beef burrito recipes for every craving and occasion, this roundup has something for everyone! Whether you’re meal prepping, hosting a fiesta, or just craving a hearty dinner, these flavorful options won’t disappoint. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share the love—pin this article on Pinterest for your next taco night inspiration!