This Beef & Rice Burrito makes 6 Burritos and is made with Burrito Meat & Yellow Cumin Rice or Adobo Sazon Rice. Although other kinds of Rice can be used too. The Beef & Rice gets stuffed inside toasted Tortillas with Sour Cream, Pico de Gallo, Red Taco Sauce, and Cheddar Cheese. Optionally exchange pico de gallo with diced Onions & Tomatoes, Fajita Vegetables or Salsa.Add whatever else you may like. Maybe some extra heat with sliced Jalapeños or Sriracha. Add some guacamole or serve it on the side with some tortillas. Add Fajitas Vegetables, Lettuce, various Sauces.
Servings: 6
Ingredients
- 6 Large Flour Tortillas
- 200 g Cheddar Cheese - Shredded, about 30-35g per Burrito
- 2 Tbl Sour Cream - or slightly more per burrito
- 1 portion Yellow Cumin Rice - Prepared in advance
- As Desired Red Taco Sauce - Prepared in advance
- As Desired Pico de Gallo - Optional: or other vegetables such as diced onions and tomatoes, fajita vegetables or salsa
- To Taste Jalapeños, Sriracha Sauce and/or crushed Chilies de Arbol - Optional for added heat
Burrito Meat
- 1 lb Ground Beef
- 1/2 C Water or Tomato Juice
- 1 Cube Beef Bouillon
- 1 tsp Lemon or Lime Juice
- 1 Pack Old El Paso Taco Seasoning
Instructions
- Preparation: Prepare the Rice & Red Taco Sauce, along with any vegetables, in advance.Combine all ingredients for the Burrito meat in a cold skillet and mix until pasty. Then set the heat on medium high.Cook while mixing and breaking the beef down until all the liquid is evaporated and has thickened.
- Toasted Tortillas: Place a pan over medium heat and toast the tortillas on both sides, or if you intend to toast the Burritos crispy, only toast one side of the tortillas.
- Burrito Assembly: Assemble each Burrito;Tortilla toasted side up2 Tbl Sour Cream1/3 C Rice Optional: Pico de Gallo or other vegetablesOptional: Jalapeños, Sriracha, and/or crushed Chilies de Arbol for added heat if desired1/3 C Burrito Meat Red Taco Sauce, as desiredHandful of Cheese, about 30-35gFold over the sides and roll tight. Serve right away or wrap in tinfoil to hold.
- Crispy Burritos: Once all the Burritos are made up and set aside. Add some oil to a skillet over medium heat. Empty the Oil back out into a bowl. We only want a thin coating of oil in the pan. Place the Burritos into the pan seam side down to crisp and turn to crisp all sides. Remove and repeat, adding the Oil to coat the pan and emptying out any excess oil. Adding the Burritos and crisping all sides.
- Serving: Serve with a side of Tortilla Chips and Dip. Either Salsa, Guacamole, or both. You can also serve with a side of Cheddar Jalapeño Cheetos or Doritos.
Notes
Wrap any leftover burritos in tinfoil to refrigerate for 1-2 days or freeze for longer storage.