Shredded Beef Burritos Recipe

I absolutely love how flavorful and comforting this Shredded Beef Burritos Recipe turns out every time I make it. It’s the perfect blend of tender, juicy beef wrapped in a soft flour tortilla with melted cheese, beans, corn, and rice all working together to create a mouthwatering meal. Whether you’re feeding a crowd or just craving something hearty and satisfying, this recipe has got you covered.

When I first tried this combination, I was blown away by how easy it is to assemble and how versatile it can be, making it a go-to weeknight dinner or a fun weekend project. You’ll find that the leftovers are just as delicious, making it perfect for meal prep or freezing for busy days ahead.

this …

Ingredients You’ll Need

These ingredients come together beautifully for an easy, classic burrito experience that won’t weigh you down. Most items can be found at your local grocery store or pantry staples, and I’ve shared tips that helped me pick the best options.

• Extra soft flour tortillas: Look for large, 10-inch tortillas labeled extra soft—they’re easier to roll and prevent cracking.
• Shredded cheese (Monterey Jack preferred): Monterey Jack melts perfectly and adds a mild creaminess, but you can swap in cheddar if you like.
• Mexican shredded beef plus sauce: Use your favorite shredded beef recipe or store-bought seasoned beef; the sauce is key for flavor and moisture.
• Mexican red rice: Adds a fragrant, slightly spicy element that complements the beef and beans well.
• Corn kernels (canned, drained): Adds a subtle sweetness and crunch; fresh or frozen corn works just as well.
• Black beans (canned, drained): For that classic burrito texture and extra protein—rinse them well to reduce sodium.

Variations

I love mixing things up sometimes, and this Shredded Beef Burritos Recipe is super forgiving for tweaks. Feel free to make it your own with these easy variations I’ve enjoyed over time.

• Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling—my family loves the extra heat!
• Veggie Packed: Bulk it up with sautéed bell peppers, onions, or zucchini for added crunch and nutrition.
• Dairy-Free: Swap the cheese for a plant-based alternative or skip it altogether; the beef and beans still bring great flavor.
• Whole Wheat Tortillas: For a healthier spin, though I find they can be less flexible, so warm them well before rolling.

How to Make Shredded Beef Burritos Recipe

Step 1: Warm Your Tortillas to Prevent Cracking

Start by microwaving half the tortillas for about 15 seconds, wrapping them up in a clean tea towel to keep warm. This little trick helps the tortillas stay soft and pliable so they won’t tear when you roll them up—trust me, it makes all the difference.

Step 2: Layer the Good Stuff

Place one warmed tortilla on your work surface, then add a generous line of shredded cheese down the center—it’s like the glue that holds it all together. Next, spoon about 1/3 cup of shredded beef, followed by some corn, black beans, and about 1/4 cup of Mexican red rice. I like to spread the ingredients a bit evenly so each bite is balanced.

Step 3: Roll Them Up Tightly

Fold the sides in, then roll from one end to the other tightly to keep everything sealed inside. You can then wrap each burrito in foil to hold its shape—especially handy if you’re making a batch ahead or freezing them.

Step 4: Finish by Toasting for Crispy Perfection

If you’re serving right away, heat a skillet over medium heat and cook each burrito 4 to 5 minutes per side. This browns the tortilla beautifully and heats the filling through. The contrast of the crispy outside with the gooey inside? Absolutely irresistible.

How to Serve Shredded Beef Burritos Recipe

Garnishes

I love topping my burritos with fresh cilantro, a squeeze of lime juice, and a dollop of sour cream or guacamole for extra creaminess. Sometimes I sprinkle chopped green onions or add a spoonful of salsa roja to brighten up the flavors. These simple additions take it next level!

Side Dishes

I usually serve these burritos with a crisp shredded cabbage slaw or a quick avocado salad on the side. Mexican street corn or crispy tortilla chips with salsa are also crowd favorites that complement this meal perfectly.

Creative Ways to Present

For a fun twist at parties, I’ve laid out all the fillings and let guests build their own mini shredded beef burritos with smaller tortillas. Wrapping them in colorful napkins or putting them inside a rustic basket garnished with lime halves makes for a charming presentation everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I keep leftover burritos wrapped tightly in foil and stored in an airtight container in the fridge. They’ll stay fresh for about 3 to 4 days—perfect for quick lunches or reheating after a long day.

Freezing

Freezing these burritos is a total game-changer for me. I double wrap each one in foil, then put them in a freezer-safe bag. They freeze well up to 3 months, so I always make an extra batch to stash away.

Reheating

When I’m ready to eat frozen burritos, I either bake them from frozen at 350°F (180°C) for 40-45 minutes with the foil on or thaw overnight in the fridge and then pan-fry them to crisp up the tortilla. Microwaving works in a hurry, but the skillet method brings back that wonderful crunch.

FAQs

Final Thoughts

This Shredded Beef Burritos Recipe holds a special place in my kitchen because it strikes the perfect balance between ease and incredible flavor. I genuinely enjoy sharing it with friends and family, knowing it’ll satisfy their hunger and cravings alike. Give it a try—you might just find your new favorite hearty meal that’s great any day of the week.

Print