Ultimate Crispy Beef Burritos – Easy Recipe

Making restaurant style burritos is easier than you think and there's a secret to making sure that they are so saucy and cheesy inside. This is one of my family's favorite go-to dinners and it's make-ahead friendly and I'm craving some beef burritos so let's get started. We'll start with some quick prep and honestly there's hardly any prep work in this recipe. Start by chopping one medium onion and that's it. Now it's time to hit the stove. I'm using a large non-stick skillet here. Set that over medium-high heat. You don't really even need to oil your skillet because the beef will release some oil so go ahead and add your ground beef to your hot skillet. Also I love this tool for breaking up the beef. I will link to it in the notes if you don't have one. Once the beef is cooked through and releases oil keep about two to three tablespoons of oil in the pan. Now add your chopped onions and seasoning. We have cumin, paprika, chili powder, and salt. You can add chili powder to taste if you like it spicier. Saute for three to four minutes until the onions are softened and the beef is nicely browned. Browning the beef adds a lot of flavor here. Now add your can of Rotel tomatoes with green chilies and your can of beans with their juice. Adding the juice makes these burritos really nice and saucy. Now reduce the heat to medium-low and stir occasionally until the tomatoes break down and the liquid has mostly evaporated. This should take eight to ten minutes. Then turn off the heat and season with salt and pepper to taste. Take your beef mixture off the heat and let it cool slightly before you fill your burritos. If you're making the burritos ahead you do want to let that meat mixture cool to room temperature. To form your burritos you will need large tortillas. I'm using flour tortillas here. Lay them out on your work surface, sprinkle on half of the cheese, then add two-thirds cup of your meat mixture and sprinkle on the remaining cheese. Fold the tortilla short sides over the filling, then fold the bottom of the tortilla tightly over the filling, tucking the filling inside. Then fold in the corners and tightly roll away from you until the burrito is sealed. Repeat the process with the remaining tortillas. I love this process for rolling burritos because it ensures the fillings don't leak out. When you're done you should have six large beef burritos. Now you can either saute them right away or if you're making them ahead, wrap them in either parchment paper or a sheet of foil. Label them then pop them into your fridge for a few days or you can freeze them for up to three months. If you're freezing transfer them to a freezer safe ziplock bag to prevent freezer burn. When you're ready to enjoy your burritos make sure you thaw in the fridge overnight. Then we're gonna set a skillet over medium heat, add a little bit of oil and saute your burritos for a couple minutes per side or until they're golden brown and crisp all over. And don't rush this process. Remember you want to get the center nice and hot and cheesy so reduce the heat if they are browning too quickly. Okay look at this. It's like crisp and beautifully golden on every side. Oh I just love my burritos this way. It adds so much to it. Like don't ever just heat it in the microwave. Like two thumbs down. This is the way to go. It's like restaurant quality. It's almost like a chimichanga you know with that crispy exterior and like barely any oil. You probably don't even have to use any oil if you wanted to cut out a little more calories but I'm gonna take these off the heat because they are heated through nicely. And again keeping that heat like medium medium low is the best way to go because then you ensure that everything is heated through really well and the cheese gets melty and just I'm ready for this taste test. All right I'm gonna clean up real quick. Let's serve this up and of course when you're making burritos you have to have all the toppings right the fixings. So I've got some guacamole here and it has turned a funny shade of gray. I only made it like an hour ago. Maybe I just didn't put enough lime juice in there and we do have a really good recipe for homemade guacamole and then also a salsa. And if you want an easy blender salsa kind of like restaurant style salsa I have a such a good recipe for that. I will link to that in the notes. So we've got that, guacamole, salsa, a little dollop of daisy because I love my burritos with sour cream and then some cilantro. I'd love to know what your favorite toppings are for burritos. Honestly like these are so good even without anything. If you want to just put on some hot sauce you'll have it made. And we are going to taste test this. Oh look at this look at this and it's like uh can you hear this crunch. I'm gonna cut into this and show you guys what is inside because it's so good. You hear that crunch? My mouth is watering big time. Are you ready? Ready ready ready? Oh my gosh. Take a peeky poo inside because this is one ultra saucy burrito. It says my name written all over it. I know exactly how these taste so I'm totally craving this right now and I'm ready to dig in. So we're gonna do this taste test. Of course the toppings. I'm gonna put a little bit of guacamole, guacamole, a little bit of salsa and I'm being neat and tidy. I don't even know if I can fit sour cream on here while still being neat and tidy. Oh whoa that just came right out. You know I didn't think this through. This is the taste test. It's fine it's gonna be fine it's gonna be fine. It might not be graceful. I feel like I need paper towels to dig into this. Here we go. Okay. 10 out of 10. Wowie. It's so saucy. Do I have like food all over my face? I feel like I do. It is so saucy and so cheesy. Adding that rotel in there I'm telling you it's like game changer for your burritos. Something about the tomato that also tenderizes the beef it's so good and if you freeze these and thaw them they're like just as good if you finish them on the skillet like that. The exterior gets so crisp, the center is just so cheesy and gooey. I mean like I can't wait to dig into the rest of this. If you guys want more family-friendly dinner ideas we have tons tons of them in our new cookbook. I will leave a link to this in the notes. That was the number one request from readers was easy dinner ideas and this book is jam-packed with them so I'm sure you'll find tons of new favorites and let me know where you guys spotted Sharky. We always play a game with Sharky where whoever spots him first in our premieres on YouTube gets a hundred dollar prize. That's right. Anyway let me know if you guys have any recipe requests from the future. I'm gonna go eat this burrito. We'll see you in the next episode of Natasha's Kitchen. Okay come to mama. All right and honey I can share the other half with you if you want if you're if oh my gosh oh oh