Baked beef burritos are a delicious, hearty meal all tucked into a large flour tortilla. Be generous with the fresh lime juice because that's the secret ingredient in these stuffed burritos.
Ingredients to have on hand
- ground sirloin
- black beans
- canned green chilis
- spinach, limes, green onions
- canned fire roasted tomatoes
- Monterey Jack cheese
Easy Prep Before Serving
These burritos are easy to prep a day ahead. Just refrigerate overnight, pop in the oven and bake for 20 minutes. Slice limes, chop cilantro and dice a few green onions to sprinkle on top and you've got yourself a fresh, tasty meal ready to go.
Meal in a tortilla
One of the best things about these burritos is they are packed full of just about everything you need for a meal: meat, beans, veggies, cheese - all tucked neatly into a big flour tortilla. Leftovers keep for days in the fridge too which is another big plus. I recommend serving with a fresh green salad.
Use Flour Tortillas
Perhaps you've seen those big, BIG flour tortillas in the grocery store that are so cleverly labeled "Burrito Size." Although they may look extra large on the grocery store shelf, and maybe even too big for a single serving, they are in fact the absolute perfect size for this recipe.
Yes, for the recipe you want the big, big burrito-sized tortillas. I know they seem soooo oversized, but given all the ingredients that are tucked into these burritos you'll use every square inch of that flour tortilla for these beef burritos.
Once the tortillas are filled and topped with tomato sauce and cheese, place the burritos in an airtight container and freeze. When you are ready to bake, place the frozen burritos on a baking sheet lined with parchment paper and bake at 375° degrees for about 45 minutes, or until the burritos are slightly browned and piping hot.
More Dinner Ideas
Beef baked burritos are such a family favorite in my house, and here are a few more recipes that I think you'll enjoy as much as we do.
Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.
Baked Beef Burrtios
- 1.5 pounds ground sirloin
- 1, 26.5 ounces can black beans rinsed and drained, or use two 15 ounce cans
- 1 small can green chilis
- 1 cup fresh spinach chopped
- 3 green onions sliced thin
- 2-3 limes cut into wedges
- 1 cup shredded Monterey Jack cheese
- salt and pepper to taste
- cilantro for garnish
Spicy Tomato Sauce
- 1, 14.5 ounce can fire roasted diced tomatoes
- ¼ cup water
- lime juice from 1 or 2 lime wedges
- 1 teaspoon salt
- pepper to taste
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground oregano
- 7 large, burrito-sized flour tortillas
Preheat Oven, Mix Spices
- Preheat oven to 375° and line a large baking sheet with parchment paper.
- Combine spice mix ingredients in a small dish and set aside.
Cook Beef and Tomato Sauce
- Heat about 3 tablespoon olive oil in a large skillet on the stovetop. Add beef, half the green onions and about ½ the spice mix. Cook until meat is no longer pink. Season with salt and pepper and remove cooked beef from the pan. Place it in a medium-sized bowl and set aside. In the same skillet, add all of the Spicy Tomato Sauce ingredients, the remaining spice mix and cook over high heat until bubbling and most of the water has evaporated. Spoon about half the cooked tomato sauce into a small bowl and set aside.
- Over low heat, return the cooked beef to the skillet with the tomato sauce and add the black beans, green chilis, spinach and about ½ cup of the Monterey Jack cheese. Stir until spinach begins to soften and the cheese has melted.
Assemble and Bake Burritos
- Layer the tortillas on a microwave safe plate and soften for about 30 seconds. One at a time, place flat on a large cutting board. Spoon about one cup of filling on each tortilla. Fold in the sides, then roll up the bottom edge to the top to seal and place the burritos seam-side down on the baking sheet. (If preparing in advance - place the wrapped burritos in the fridge at this point, but hold off on topping with the sauce and cheese until you are ready to bake.) Spoon remaining tomato sauce on top of each burrito and sprinkle with remaining cheese. Squeez with the juice from a few wedges of lime and top with green onion slices and chopped cilantro. Bake for 20-25 minutes. To serve, squeeze the juice from a wedge of lime on top of each burrito and top with green onion slices and chopped cilantro.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.