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Hearty Beef and Rice Burrito

A homemade copycat version of the fast-food favorite, featuring seasoned beef, cilantro-lime rice, a signature fiesta sauce, and melted cheese, all wrapped in a toasted tortilla.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 burritos
Course: Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 685

Ingredients
  

Fiesta Red Sauce
  • 1 can (8 oz) tomato sauce
  • 0.25 cup water
  • 1 tsp white vinegar
  • 1 tsp sugar
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 1 tsp chicken bouillon powder
Cilantro-Lime Rice
  • 3 cups cooked white rice cooled
  • 2 tbsp fresh lime juice
  • 0.25 cup fresh cilantro finely chopped
  • 0.5 tsp salt
Beef Filling
  • 1 lb ground beef
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Assembly
  • 4 large flour tortillas 12-inch
  • 1.5 cups cheddar-jack cheese shredded
  • 1 cup black beans drained and rinsed, optional
  • 0.5 cup sour cream
  • 1 cup crispy tortilla strips

Equipment

  • Large skillet
  • Small saucepan
  • Mixing bowls
  • Measuring Spoons/Cups

Method
 

  1. Make the Fiesta Red Sauce: Whisk all sauce ingredients in a small saucepan. Simmer for 5-7 minutes until slightly thickened. Set aside.
  2. Prepare the Cilantro-Lime Rice: In a bowl, combine cooled rice, lime juice, cilantro, and salt. Fluff with a fork and set aside.
  3. Cook the Beef Filling: In a large skillet, cook ground beef until no longer pink. Drain grease. Add seasoning spices and cook for 1 minute. Stir in the prepared Fiesta Red Sauce and simmer for 3-4 minutes.
  4. Warm the tortillas one by one in a dry skillet or microwave until soft and pliable.
  5. Assemble: On a warm tortilla, sprinkle 2 tbsp of cheese just below the center. Layer with rice, beef mixture, black beans, sour cream, tortilla strips, and more cheese.
  6. Fold the sides in, then tightly roll the burrito from the bottom up, securing the filling.
  7. For a crispy exterior, toast the sealed burrito in a dry skillet over medium heat for 2-3 minutes per side, until golden brown.
  8. Serve immediately.

Notes

For freezer meals, assemble but do not toast. Wrap tightly in parchment paper and then foil. Freeze for up to 3 months. Reheat from frozen in the microwave (remove foil first) and then crisp in a toaster oven or air fryer.