Beefy Cheesy Burritos “To-Go”

So glad Bari came back so I could snap this… the bell rang simultaneously with the timers so our title had a chance to live up to it’s name.

These burritos are SO easy, come together SUPER quickly, and taste like Taco Bell. Taco Bell? Basically that is my goal when teaching high school students Mexican cuisine; make the food taste/smell/look like taco bell and they’ll be happy.

These would be fantastic for a weeknight dinner when you don’t know exactly when the fam will be walking through the door, but you know it won’t be at the same time. Have some rice and beans warm on the stove and these burritos waiting in the oven. Perfect!

I don’t looove ground beef so this is one of the only times we use it in the meat/protein unit. I buy 80/20 meat since it’s cheaper, and I like to show them the lid-in-the-pan method of draining the fat. See below. 80/20 means 80% meat, 20% fat. Use this for burgers and meatloaf if you like “juicy” meatloaf and burgers. “Juice” is liquid saturated fat. Sorry.

Beefy Cheesy Burritos “To-Go”

Makes 4

½ lb. ground beef

½ pkg. taco seasoning mix

½ (11ox) can Mexicorn, drained *

1/3 c. water

4 flour tortillas

 ½ c. re-fried beans

½ c. finely shredded Mexican cheese blend

*What is Mexicorn, you ask? It is corn with red and green diced peppers. It’s not spicy, it tastes exactly like what it is.


(I had to handle more meat at 7:25 this morning than should be lawfully admissible)

1.      Heat oven to 350.

 2.      Heat skillet over medium-high heat. Add ground beef; cook until beef is thoroughly cooked. Break up clumps of meat – stir frequently.

 3.      Pour off fat into “fat” can. The way to do this without spilling meat everywhere is to take your lid and put it INSIDE the pan, holding back the contents. The fat will drain beneath. The reason we do this is because saturated fat is solid at room temp. At high temp it is liquid. So, if you pour liquid saturated fat down the drain and it becomes room-temp saturated fat, you and your plumber have issues.

 4.      Add taco seasoning mix, corn, and water. Reduce heat to low; cook 3 to 5 minutes or until the mixture is the desired consistency, stirring occasionally.

Mix well

It’s done when you slide the contents over and there is no liquid that seeps out from your spatula:

 5.      Place each tortilla on a square of foil.  Spread about 3 tbsp. beans down the center of each tortilla.

Refried beans aren’t gross. Seriously. They actually taste good, and they give a dish like this an incredible cohesiveness that is hard to achieve with cheese alone. Burritos cannot live on cheese alone. DO IT.

 6.      Top each with beef mixture and cheese.

7.      Fold bottom 1/3 of each tortilla over the filling; roll up, starting on one side. Wrap each burrito securely in foil. Place on ungreased cookie sheet. I demo-ed this for each group, and here I had the always-entertaining boys of the blue kitchen photograph. Thanks gentleman!

See how that one end is trapped? That’s the end I folded over in the first demo picture. That ensures no drippy bottom. Haha drippy bottom. Pull it tightly against the filling so that it’s a tight roll.



Roll the foil like the burrito. Tight on the one side and just tented closed on the top. That lets you know which side to peel back and eat from.

8.      Bake 8 to 10 minutes or until thoroughly heated. Open carefully to allow steam to escape.

Even if you don’t like the fillings in this burrito, the idea is simple to replicate. Swap in your meat, cheese, and veggies of choice. Happy weekend!

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