This beef burrito recipe is a feast you hold in your hands. Flour tortillas are stuffed with a bold shredded beef mixture, ranch beans, tons of cheese, and smoky roasted poblano sauce. Then, they’re pan-fried until golden and crispy on the outside and hot and melty on the inside.
If you love burritos as much as I do, then you’re in the right place! In addition to starting the day with my beef fajita breakfast burritos, or enjoying classic fried burritos or hatch chicken burritos for lunch or dinner, I’ve given you another option in my extensive collection of burritos. These beef burritos take my fried beef burrito recipe and add an entirely new layer of flavor with a smoky, spicy poblano sauce.
These burritos are easy to make, loaded with flavor, and perfect for freezing if you leave out the sauce. They’re a feast in every bite you can eat with your hands, and they’re always a hit. I know you’re going to love them.
Why You’ll Love This Recipe
- Classic Ingredients: This recipe uses classic ingredients for the beef mixture and sauce for authentic Mexican flavor.
- Easy: This recipe is fully homemade, but every part of it is super easy. Even beginners can do it.
- Versatile: These burritos are perfect for lunch, dinner, or parties.
- Perfect for Meal Prep: These burritos are freezer-friendly if you leave out the poblano sauce, so they’re perfect for making ahead of time. Just make the sauce later and use it for dipping.
Ingredients
- Beef Roast: Beef rump roast is cooked low and slow in the crock pot and then shredded for the filling.
- Rotel: Rotel and beef broth give the roast plenty of moisture as it cooks and infuses it with flavor.
- Seasonings: A blend of Cajun seasoning, granulated garlic, paprika, and red pepper flakes adds deep, earthy, spicy flavor to the roast.
- Ranch Beans: Ranch beans add even more flavor and texture to the burritos.
- Poblano Sauce: Smoked poblano sauce adds a ton of spicy, bold flavor and richness.
- Sharp Cheddar Cheese: Sharp cheddar cheese adds a classic ooey-gooey element and stands up to the other powerful flavors in the burritos.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Beef Roast: Beef rump roast or chuck roast or pork butt all work well in this recipe. You could also use shredded chicken.
- Rice: Rice is always a great addition to burritos.
- Mild: Omit the red pepper flakes and make the poblano sauce with just poblanos for a mild version of this recipe.
- Olives: Try adding black olives to the shredded beef mixture for more flavor and texture.
- Extra Spicy: Add diced jalapenos to the beef mixture for even more heat.
- Go Big: Use jumbo tortillas for really, really big burritos.
Instructions
- Add the onions to a 6 to 8-quart slow cooker sprayed with nonstick spray. Then, add the meat and all the seasonings.
- Add the Rotel and beef broth and cook until the meat is fork tender.
- Remove the beef and shred it with a fork.
- Heat a tortilla in a shallow pan over medium heat. Then, add shredded cheese, shredded beef, ranch beans, a tablespoon of poblano sauce, and more cheese in that order.
- Fold in the sides of the tortilla. Then, fold up the tortilla to make a burrito. Repeat until all the burritos are made, placing them on a baking sheet as you go.
- Heat the oil in a medium frying pan over medium-high heat. Then, fry each burrito until golden on all sides. Enjoy!
Tips
- Fry the burritos in batches so the oil stays hot.
- Begin frying the burritos seam-side down and hold them in place with tongs until the seams are secure and holding together.
- Be careful not to add so much filling that the burritos won’t fold up easily.
Storage
Refrigerate leftovers for up to 3 days in an airtight container. If you plan to freeze the burritos, make them without the poblano sauce. Then, wrap cooled burritos in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
To reheat the burritos, defrost them overnight in the refrigerator if frozen. Then, microwave individual portions at 1-minute intervals until heated through. Serve the reheated frozen burritos with poblano sauce to get the same flavor.
Pairing Suggestions
Serve this beef burrito recipe with homemade Spanish rice, mile-high nachos, or creamy avocado sauce with nachos. Serve the burritos alongside sour cream, salsa, or taco sauce for dipping, as well.
Frequently Asked Questions
Of course, the first item on your list should be shredded or ground beef. Then, you can add beans like black beans, refried beans, or ranch beans. Vegetables like corn, diced tomatoes, red onion, and cilantro all work well. Finally, you can’t have a burrito without cheese! Cheddar, Mexican blend, and taco blend all work well.
Yes, and no. These burritos are filled with authentic Mexican flavor. However, although authentic, poblano sauce is not usually added to a burrito’s filling.
The perfect burrito starts with five major parts: tortillas, a protein like beef, pork, or chicken, beans, salsa, and rice. After that, you can enjoy them as-is or add more fillings to suit your taste.
Try This Beef Burrito Recipe for Yourself
This beef burrito recipe packs a punch of flavor in every bite, and it’s easy to make, too. You really can’t beat that. With all that shredded beef, cheese, beans, and poblano sauce, these burritos are easy to make and hard to stop eating. Give them a try, and I know they’ll be a regular in your Mexican food rotation.
More Delicious Burrito Recipes You’ll Enjoy
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Beef Burrito Recipe
Ingredients
- 2½ pounds beef rump roast or chuck roast, cut into 1-inch chunks
- 1 large onion, chopped
- 14 ounce beef broth
- 10 ounce Rotel tomatoes and peppers
- 1 tablespoon granulated garlic
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon paprika
- (2) 15 ounce ranch style beans, drain or use a slotted spoon when adding beans to the tortillas.
- 4-6 cups sharp cheddar cheese, or your favorite cheese
- 20 flour tortillas, burrito size
Instructions
- Spray a 6-8 quart crock pot with non-stick cooking spray.
- Add onions, followed by the chunks of meat.
- Add all of the seasonings.
- Next, add beef broth and Rotel.
- Cover and cook on high for 5-6 hours or low 8-10 hours.
- Once the meat is fork tender, remove and shred.
- Heat each tortilla on the stove in a shallow pan over medium heat.
- Add some shredded cheese, shredded beef, ranch beans, and more shredded cheese to each heated tortilla.
- Fold in the sides first, then continue and fold up each tortilla to make a burrito.
- Place each burrito on a baking sheet until they are ready to be fried.
- In a frying pan or skillet, heat oil over medium high heat.
- Place each burrito seam side down into the hot oil, a few at a time, and fry until golden on all sides.
- *Hold each burrito down in the oil with tongs as they are placed in the hot oil to help them stay together.
- Once they are secure and holding together, remove the tongs and add the next burrito, and repeat until all burritos are fried.
- Work in batches so the oil stays at the right temperature.
- Top with all of your favorite toppings.
Notes
- Fry the burritos in batches so the oil stays hot.
- Begin frying the burritos seam-side down and hold them in place with tongs until the seams are secure and holding together.
- Be careful not to add so much filling that the burritos won’t fold up easily.
Storage
Refrigerate leftovers for up to 3 days in an airtight container. If you plan to freeze the burritos, make them without the poblano sauce. Then, wrap cooled burritos in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag. To reheat the burritos, defrost them overnight in the refrigerator if frozen. Then, microwave individual portions at 1-minute intervals until heated through. Serve the reheated frozen burritos with poblano sauce to get the same flavor.Nutrition
