Loaded Beef, Bean & Cheese Burritos with Homemade Salsa

Beef, bean, and cheese burritos make a quick dinner or an easy after-school snack.

With the school year back in full swing, I like to prep foods that are simple to reheat or assemble. A big batch of these beef, bean, and cheese burritos stays fresh in the fridge for a few days and is perfect for a speedy snack when the kids get home. If we serve them for dinner, I set out a few toppings so everyone can build their burrito the way they like. Sometimes the simplest recipes are the ones we reach for the most.

Homemade Burritos

Mexican-inspired meals are always a crowd-pleaser. You don’t need a long list of spices to make flavorful browned ground beef for tacos and burritos. Here’s a simple base we use all the time:

• 1 pound ground beef
• 1 small diced onion (yellow or white)
• 1 tablespoon cumin (adjust to taste)
• 1/2 teaspoon salt

That’s it — straightforward and delicious. If you prefer traditional taco seasoning, that works too; you can make your own blend at home and keep it on hand for many recipes.

Ingredients

• 1 pound lean ground beef
• 1 small yellow or white onion, diced
• 1 tablespoon cumin
• Velveeta cheese (the 5-pack variety)
• 1 10 oz can mild RoTel, drained and lightly blended if desired
• 1 16 oz can refried beans
• 6 burrito-size flour tortillas

How to Make Beef, Bean, and Cheese Burritos

For the filling:

1. Heat a little olive oil in a large skillet. Cook the diced onion until translucent, then add the ground beef. Brown the beef until cooked through. Season with cumin, salt, and pepper and stir to combine. If there’s excess grease, tip the pan so it pools to one side and blot with a paper towel to remove it.
2. Stir the refried beans into the cooked beef until evenly combined.
3. In a separate pan over medium-high heat, add three of the five Velveeta packages (or about the amount you prefer). Add the drained RoTel and stir as the cheese melts until you have a smooth queso. Turn off the heat once melted.

Wrap it up, burrito style:

1. Warm the flour tortillas according to package directions—warm tortillas roll more easily. Keep them wrapped in a towel or in a tortilla warmer while assembling.
2. Place 1–2 tablespoons of the queso mixture in the center of a tortilla, then add about 1/3 cup of the meat-and-bean mixture. Fold the sides in and roll the tortilla tightly to enclose the filling.

Toppings to Serve with Burritos

• Shredded lettuce
• Chopped tomatoes
• Guacamole
• Sour cream
• Pico de gallo
• Salsa
• Mild hot sauce or taco sauce

Freeze & Reheat

These burritos freeze and reheat well. Store wrapped burritos in a freezer-safe bag for 3–4 months. To reheat from frozen, place on a plate, cover with a paper towel, use the microwave defrost setting if needed, then heat 1–2 minutes or until warmed through. Burritos also keep in the fridge for a few days and reheat quickly in the microwave.

Print

Beef Bean and Cheese Burritos

Beef, bean, and cheese burritos for dinner or an after-school snack.

Ingredients

• 1 pound ground beef
• 1 small yellow or white onion diced
• 1 tablespoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 20oz. package Velveeta Cheese (5 Fresh Packs) cut into chunks
• 1 10oz. can mild RoTel drained
• 1 16oz. can refried beans
• 6 burrito-size flour tortillas

Instructions

1. Saute the onion in a little olive oil until translucent. Add the ground beef and brown; season with cumin, salt, and pepper. Drain excess grease and discard.

2. Mix the refried beans into the cooked beef until well combined.

3. Melt three Velveeta packs in a separate pan over medium-high heat. Add the drained RoTel (blended if you prefer a smoother texture) and stir until the cheese and tomatoes form a smooth queso. Remove from heat.

4. Warm a tortilla, add a spoonful of queso and a few tablespoons of the meat-and-bean mixture, fold the sides, and roll tightly. Repeat with remaining tortillas.

5. Serve warm with toppings such as sour cream, guacamole, lettuce, tomatoes, salsa, or hot sauce.

Notes

We like uncooked flour tortillas cooked briefly on a skillet, but use your favorite brand. Blending the RoTel before adding it to the cheese gives a smoother texture, though you can leave the tomatoes chunkier if you prefer. Extra queso is great with chips or can be frozen in small portions for later use.

Making this recipe? Tag us on Instagram: @NoBiggie using #NoBiggieRecipes to share what you made in the kitchen!

What’s your favorite quick Mexican-style meal to make at home?

More Mexican Recipes We Love

• • Sweet Pork Enchiladas
  • Sheet Pan Fajitas
  • Pork Chile Verde Burritos
  • Walking Tacos
  • Mini Choco Tacos