Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Shredded Beef Burritos Recipe
Freezer standby meals don’t get any greater than this – burritos filled with Mexican Shredded Beef in a rich, thick sauce, and filled with Mexican Crimson Rice and cheese. SO GOOD! You may love this Shredded Beef Burritos recipe.
Shredded Beef Burritos
Remaining week, I shared my Mexican Shredded Beef recipe. Beef gradual cooked with conventional Mexican flavours then shredded and tossed throughout the fantastic sauce the meat was cooked in. The meat is admittedly juicy, collapse tender, and the sauce is admittedly one factor else!
To be reliable, it’s laborious to go incorrect with the braising liquid from one thing gradual cooked. 🙂
The recipe for my Mexican Shredded Beef makes a LOT of beef. Whilst you shred meat, it always makes it appear to be so much additional which is an efficient issue on account of it goes extra! Check out this mound of goodness…….
In that publish, I made tacos out of the meat. And at current I’m sharing burritos made with the equivalent beef. Freezer nice ones! I had a ridiculous amount of beef (from testing the recipe a lot of events) so I made them freezer nice so I didn’t have to stress about guaranteeing they’ve been consumed inside a couple of days. 🙂
I stuffed my burritos with the shredded beef, cheese and Mexican Crimson Rice. There’s a bit of little bit of an paintings to rolling burritos. I must admit, I wrestle. I blame my palms. Bay Palms (i.e. abnormally small palms) are NOT made for rolling up generously stuffed burritos! Proper right here’s how I roll them. The little additional step I do is using a knife (blunt side down) to help maintain the stuffing in place whereas I pull the underside part of the tortilla over the filling. I’m pretty constructive that people with greater palms will not need the knife!
I made these burritos freezer nice nevertheless should you’re making them to devour immediately in any other case you want to do a “DIY Burrito Unfold”, be blissful in order so as to add totally different burrito fillings. I solely use beef, rice and cheese on account of the entire parts freeze utterly. My totally different favourite fillings embody pico de gallo or just plain sliced/diced tomatoes, cilantro/coriander, avocado, salsa, bitter cream (positive, I like inserting bitter cream in the burrito!) and lettuce. Nonetheless none of these freeze successfully which is why I haven’t included them in my freezer nice burrito. 🙂
Nonetheless proper right here’s {a photograph} of a non-freezer nice burrito, in case that’s what you want to make! I’ve included some notes throughout the recipe too.
Time to get caught into my lunch! I’m having this one!
No weight loss plan at current. Too powerful to calculate on account of this makes use of two recipes!
Burrito Fever
Ingredients
- 8 large extra soft flour tortillas (10"/26cm)
- 1 1/2 to 2 cups shredded cheese (I used Monterey Jack)
- 3 to 4 cups Mexican Shredded Beef plus sauce , tossed or separated (Note 1)
- 2 cups Mexican Red Rice
- 400g/14oz can corn kernels , drained
- 400g/14oz can black beans , drained
Instructions
- Microwave half the tortillas very briefly to warm them up (15 seconds or so). This ensures they don't crack when you roll them.
- Place 1 tortilla on a workbench - cover the rest with a tea towel to keep them warm.
- Place cheese down the middle of the tortilla, then top with 1/3 cup of beef, some corn, beans, then 1/4 cup rice.
- Roll the burrito up. (Note 2) Wrap in foil to hold it together.
- If you are serving it immediately, heat a skillet over medium heat. Cook the burritos for around 4 to 5 minutes on each side to make the tortilla brown and heat the inside through.
- If freezing, place in the freezer. To reheat, you can either bake from frozen (with foil on) at 350F/180C for about 40 to 45 minutes, or thaw and cook in the skillet per above. You could microwave it (remove the foil) but I like my burritos a bit crispy!
Notes
1. If I make the Mexican Shredded Beef ahead of time or a freeze it, I keep the sauce separate so the beef doesn't get too soggy. To make the burritos, you can either toss the beef in the sauce or you can simply drizzle sauce on the beef when you place it on the tortilla.
2. I only use beef, rice and cheese in this freezer friendly burrito because they freeze perfectly. My other favourite fillings include pico de gallo or just plain sliced/diced tomatoes, cilantro/coriander, avocado, salsa, sour cream (yes, I love putting sour cream in the burrito!) and lettuce. But none of these freeze well which is why I haven't included them in my freezer friendly burrito. 🙂
3. This is how I roll a burrito - I am not very good and I put that down to having small hands! If you are stuffing the burritos with a lot of filling, like I usually do, I find it handy to use a knife to help hold the filling in place as I fold up the bottom.
Did You Make This Recipe?
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