Ingredients
This recipe makes 6 large burritos. Here is everything you need, with notes on why each ingredient matters.
For the Beef Filling
- 1⅓ lb (600 g) ground beef
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- ½ cup (120 g) tomato sauce
- ½ cup (120 ml) beef broth or water
For Assembling and Topping
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- 6 large flour tortillas
- ½ cup (120 g) salsa or enchilada sauce, for topping
- Chopped fresh cilantro, optional
Ingredient Notes
Ground beef. Standard ground beef works well here. An 80/20 blend gives the richest flavor, but you can use 85/15 or even leaner beef if you prefer. If you choose a leaner blend, you may not need to drain any grease at all. Ground turkey or chicken also work if you want a lighter option.
Yellow onion. Finely dicing the onion helps it melt into the filling so you get flavor in every bite without large chunks that make rolling difficult. Sweet or white onions can be used in a pinch.
The spice blend. Chili powder is the backbone of Tex-Mex flavor, cumin adds earthy warmth, and paprika contributes color and a hint of smokiness. Garlic powder and onion powder reinforce the savory base so the filling tastes seasoned all the way through. You can replace all of these with 2 to 3 tablespoons of store-bought taco seasoning if you are short on time.
Tomato sauce and beef broth. This combination is the secret to a juicy filling. The tomato sauce adds body and a gentle tang, while the broth keeps the mixture moist so the burritos do not turn out dry. Water works if you do not have broth, but broth adds more depth.
Cheddar and mozzarella. Cheddar offers sharp, classic flavor. Mozzarella melts into long, stretchy strands. Together they create the ultimate cheesy topping. For the best melt, shred the cheese yourself from a block rather than using pre-shredded bags, which often contain anti-caking agents that prevent smooth melting.
Large flour tortillas. Look for burrito-size tortillas, usually 10 to 12 inches wide. Larger tortillas are easier to roll and less likely to tear. Warm them briefly before rolling so they stay soft and flexible.
Salsa or enchilada sauce. Salsa gives a fresh, tomato-forward topping, while red enchilada sauce creates a saucier, more restaurant-style finish. Both are delicious, so choose whichever you prefer.
Instructions
The whole process takes about 45 minutes from start to finish, including prep and baking. Here is the full walkthrough.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish that is large enough to hold all six burritos in a single layer. A 9×13-inch dish is usually perfect.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart with a spoon until it is browned and cooked through. If there is excessive grease in the skillet, carefully drain it before continuing.
Add the finely diced onion to the skillet and cook for 3 to 4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant. Garlic burns quickly, so keep it moving and do not walk away from the pan.
Add the chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper. Stir well so the seasonings coat the beef and onions evenly. Toasting the spices in the hot pan for a minute wakes up their flavor.
Pour in the tomato sauce and beef broth. Stir everything together and bring the mixture to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the filling thickens slightly but remains moist. Remove the skillet from the heat. Taste the filling and adjust the salt and pepper if needed, since this is your last chance to season the beef before it is wrapped up.
Lay the flour tortillas on a clean work surface. Divide the beef mixture evenly among them, placing the filling slightly below the center of each tortilla. Sprinkle some cheddar and mozzarella over the beef, but reserve plenty of cheese for the topping.
Fold the sides of each tortilla inward over the filling. Fold the bottom edge up and roll tightly to form a secure burrito. Place each burrito seam-side down in the prepared baking dish so it stays closed while baking.
Spoon the salsa or enchilada sauce over the tops of the burritos, spreading it lightly. Sprinkle the remaining cheddar and mozzarella generously over the entire dish, making sure each burrito gets a delicious cheesy topping.
Bake uncovered for 15 to 20 minutes, until the burritos are heated through and the cheese is melted and bubbling. For a more golden top, broil for another 1 to 2 minutes, watching carefully so the cheese does not burn.
Remove the baking dish from the oven and let the burritos rest for about 5 minutes. This short rest helps the filling settle so each burrito holds together when you lift it out. Sprinkle with chopped fresh cilantro if desired, and serve warm.