Traditional Beef Burritos Recipe -
Traditional Beef Burritos Recipe
  • READY IN 40 mins

Traditional Beef Burritos

Recipe by  

"Dinner's on the table in less than an hour with these delicious bean and beef burritos, baked and browned, and topped with a dollop of sour cream."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins

    40 mins


  1. Cook the ground beef in large nonstick skillet over medium-high heat 5 to 7 minutes or until thoroughly cooked, stirring frequently; drain. Add the onion, garlic, chili powder, cumin and taco sauce to the meat and stir. Cook for 5 minutes or until thoroughly heated and the vegetables are tender, stirring frequently.
  2. Spread 1/3 cup of refried beans on the bottom 1/3 of each tortilla, leaving 1-inch around bottom and edges. Spoon 1/3 cup of the meat mixture over beans. Top the meat with 1 tablespoon of sour cream and 1/4 cup of cheese. Start rolling up from bottom, enfolding the filling. Fold in the sides and continue rolling up.
  3. Heat the oven to 375 degrees. Spray all sides of the burritos with cooking spray. Place burritos on a cookie sheet, seam sides down. Bake for 12 to 14 minutes or until thoroughly heated and browned, turning over once. Top with dollops of the remaining sour cream.
Kitchen-Friendly View


  • *Optional: for soft burritos, place each unbaked burrito on an individual microwavable plate. Microwave individually on High 1 minute or until thoroughly heated.

Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2012

I have made these, but my version is lazier. I use about 3/4 cup salsa or picante sauce instead of the onions and taco sauce. I just stir everything together in a big bowl to make a filling, rather than layering the individual burritos, and I also only bake them for 8-10 minutes, without turning; just enough for a firm burrito that's not too crunchy. I have made them with and without ground beef with equally good results. My whole family loves these!

Most Helpful Critical Review
Jan 29, 2013

No problems with the recipe--these are easy and taste fine; they're just nothing special. I didn't have refried beans, so I just mashed up some pinto beans and added them to the meat for the last few minutes of cooking. And I added jalapenos. I might make them again; but I might instead look for a recipe that really knocks my socks off. Just my preference!

May 05, 2012

This was a great recipe! The only thing I did differently was to spray the outside of the burritos with cooking spray prior to baking. I increased the temperature to 400 degrees and baked for about 15 minutes. Then, I turned the oven temperature to broil and cooked 5 minutes more. They came out crispy and delicious. Thanks for the easy recipe!

Jan 03, 2012

Made these on New Years Eve. Easy to make and taste great. These are a keeper.

Jul 27, 2012

This turned out one of the best burritos I've ever fixed at home. I used dried minced onion about 2 T worth and only 1/4 c Julio's hot salsa since it was "hot" and not mild. I left out the black beans. I just tossed all the filling ingredients in the skillet at the start with about 3/4 c of chicken broth to break down the meat to a fine texture and simmered this until the liquid was gone. (That is how I always brown my taco meat) I had impatient diners so I only let this bake half the time called for and they were only crispy on one side as a result. This was still a huge hit here and my husband even remarked this was probably my best taco meat this year. I am always trying out new recipes. A keeper! Thanks we loved these. UPDATE 7-27-12: I made this again using 1 cup water and 1 cube chicken bullion at the start to break the meat down to fine particles, 1 TBL dried minced onion and 1 tsp onion powder and then the 1/2 c of medium Julio's salsa (taco sauce) as called for. YUMMO! This is so delicious as works perfectly for the best taco/burrito/enchilada/tostada/taco salad filling.

Feb 19, 2012

These were delicious! I used the taco bell taco sauce my husband loves and served it with pico de gallo. very good. will be making again.

Aug 25, 2012

Yummy! The only thing I did was use a taco seasoning instead of the spices and wow these we're good! Will make these again.

Jul 26, 2012

Wonderful recipe!! Just as it is is really good, but then I tried it with "Slow Cooker Shredded Beef for Tacos and Burritos" in place of the gr. beef mixture. Oh man! Not quick, but so, so delicious. Rivals "Tito's Tacos" burritos in Culver City (don't know if it's still there, but was a childhood fav.


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  • Calories
  • 634 kcal
  • 32%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 1248 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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