Try our beef burritos then check out our steak burritos, chicken tikka burritos and more Mexican recipes.

The burrito is a classic Tex-Mex dish that originated in Ciudad Juárez, Mexico, which is a city that borders El-Paso, Texas (hence the title, “Tex-Mex”). It's a fusion of American and Mexican flavours. The ways you can fill a burrito are endless – it's really down to personal taste, which is what makes these wraps so versatile.

How to make the perfect beef burrito: cook's tips

  • The bigger the tortilla wrap, the better. It makes wrapping your burrito much easier and prevents the ingredients from leaking out. Make sure there are no gaps visible when rolling up your burrito, or else the juices will run out and into the pan during the toasting stage.

How to store beef burritos: The beef filling can be stored in the fridge for four days. It can also be frozen – thaw fully before reheating.

How to serve beef burritos: Best served straight after toasting in the pan to prevent the tortilla wrap from becoming soggy. Remember to add plenty of extras, such as avocado, black beans, sweetcorn, pickled jalapeños, hot sauce...

Can beef burritos be made in advance? The beef filling can be made in advance and stored in the fridge for up to four days. You can also pre-shred the lettuce/cabbage and pre-grate the cheddar. The pico de gallo is best served fresh on the day of making.

Beef burritos recipe


  • 250g cooked rice (you can use a pre-boiled packet here or cook your own)
  • 1 tbsp olive oil or sunflower oil
  • 1 large red onion, finely chopped
  • 1 green pepper, diced
  • 2 garlic cloves, minced
  • 500g beef mince
  • 2 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp ground coriander
  • 2 large vine tomatoes, chopped
  • 10g coriander, stalks finely chopped, leaves roughly chopped
  • 1 lime, juiced
  • 4 large plain or wholewheat tortilla wraps (12''-14'')
  • 150g Greek yogurt or soured cream
  • 100g white cabbage or romaine lettuce, finely shredded
  • 75g grated cheddar
  • avocado, black beans, sweetcorn, hot sauce (optional)


  • STEP 1

    If you're cooking your own rice, prepare 250g cooked rice by following pack instructions. Alternatively, you can use pre-boiled rice of your choice.

  • STEP 2

    Heat the olive oil in a large frying pan over a medium heat. Add ½ the chopped red onion and the green pepper to the pan. Cook for 5 mins until softened. Add the garlic and cook for a further minute.

  • STEP 3

    Add the beef mince to the pan and use your wooden spoon to break it up whilst browning, cooking for 4-5 mins until completely browned. Add the cumin, paprika and ground coriander. Season.

  • STEP 4

    Now add ½ the chopped tomatoes and the coriander stalks and cook for 2 minutes, then add 75ml water. Leave to bubble for 5 mins.

  • STEP 5

    Make the pico de gallo. Add the remaining tomato, red onion and coriander leaves to a small bowl, followed by the lime juice. Season and set aside.

  • STEP 6

    To assemble the burrito, lay a tortilla wrap out in front of you, then spread over a heaped tbsp of yogurt or soured cream, leaving a 2” gap around the edge of the wrap. Top with rice, the beef filling, pico de gallo, a sprinkling of cheese and some of the shredded cabbage/lettuce, keeping everything to the middle of the wrap.

  • STEP 7

    Fold in the left and right sides. Working from the bottom, roll the burrito tightly ending with it seam-side down. Once finished, lay the burrito seam-side down, so it doesn’t fall apart while you make the others.

  • STEP 8

    Once you have rolled all the burritos, heat a large non-stick frying pan over a medium heat. Add the burritos to the hot pan, seam-side down, for 2 mins until browned and sealed together. Now gently turn onto the other side to brown for a further 2-3 mins. Slice open through the middle and serve with extra pico de gallo or hot sauce of your choice.

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