Burrito Skillet
Updated Apr 24, 2025
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Make this awesome beef burrito skillet in just 30 minutes! It’s packed with juicy ground beef, sweet diced tomatoes, creamy slices of avocado, and loads of melted cheese, all coming together in one skillet for a burst of bold Mexican flavors!
I’m so ready to just stuff my face with all the warm, filling, very comfy food. It’s cold, it’s rainy, I’ve got my husband’s sweater on, my socks rolled up, and well, I’m more than ready to put on my fat pants – they’ve had a few months off, and it’s time to break into them again. Sounds like a perfect time to make some easy, cheesy dinner skillets, right?
And this burrito skillet right here? It has all of the good stuff: flavorful, taco-seasoned ground beef, tomatoes, beans, cheese, avocado, sour cream… if you’re in the mood for a warm, cozy meal, you’ve got to try this! And one of the best parts is, you can make it in about half an hour. It’s perfect for making comfort food on the fly, whether you’ve had a long day at work, or you just want to spend the maximum amount of weekend time weekending instead of making dinner.
What You’ll Need
The main ingredients in traditional and American burritos are meat, cheese, and beans. Depending on where you live, burritos might also include salsa, rice, and more. This beef burrito skillet recipe uses the basics while including tomatoes and some tasty toppings.
- Olive Oil: For sauteing. You could also use vegetable oil, avocado oil, or any other cooking oil you like.
- Onion: A chopped yellow onion adds tons of flavor to the beef. White or sweet onions would also work well.
- Ground Beef: I prefer very lean ground beef here, but you can use any ground beef you like.
- Spices: Cumin, paprika, chili powder, garlic powder, salt, and pepper add plenty of flavor to the skillet.
- Diced Tomatoes: Fresh, or from a can – your call. If you use canned, drain them so the dish isn’t watery.
- Beans: A lot of burrito recipes call for refried beans, which are awesome, but for this recipe I recommend using canned red kidney beans or another canned bean of your choice. Rinse and drain them, to remove some of the “canned” taste.
- Tortillas: Grab four small tortillas, and cut them each into six triangle-shaped pieces.
- Shredded Cheese: Taco cheese or any other shredded cheese that you like.
- Sour cream (or plain yogurt), diced or sliced avocado, and chopped green onions: For garnish.
How to Make This Burrito Skillet with Beef
There’s not much work involved in this dinner, but it tastes like your favorite Mexican restaurant moved right into your kitchen.
- Saute the Onions and Beef. First, get out a big skillet. Set it over medium heat, and swirl in some olive oil. Once that’s heated, add your onions and a sprinkle of salt, and cook for two minutes. We’re going for translucent, not necessarily browned – and definitely not scorched, so turn down the heat if needed. Once the onions are softened and translucent, add the ground beef and let it brown, breaking it up and stirring it from time to time.
- Drain, Season, and Simmer with Tomatoes and Beans. Carefully take the skillet off of the heat, and drain away any excess grease. Place the skillet back on the burner, and sprinkle in the seasonings: cumin, paprika, chili powder, garlic powder, salt and pepper. Stir in the tomatoes, beans, and water. Bring this mixture to a boil, and then reduce the heat so that it simmers. Let it simmer for about 7 minutes to blend the flavors and tenderize everything.
- Finish the Dish. Last, stir in the tortilla wedges, and sprinkle the cheese evenly over the top of the meat mixture. Cover the skillet, and let it stand for about 5 minutes to melt. Garnish with yogurt/sour cream, avocado, and green onions.
Recipe Tips
- Make Nachos: That’s right, if you leave out the tortillas, you can totally use this for a quick, easy, and scarf-down-worthy nacho dinner! Pro tip: lightly warm your tortilla chips in the oven before serving. Yum.
- Make Real Burritos: Leave out the tortilla wedges, and instead, cool this skillet dish down and spoon it over rice into a big old burrito-sized tortilla. Fold, eat, and feel great about yourself. Seriously!
- Use Chicken: This also tastes wonderful if you make it with shredded chicken – just add the chicken after the beans and tomatoes have simmered, so it doesn’t overcook and get tough. Rotisserie chicken, leftover chicken, you do you!
- Veggie Burrito Skillet: Replace the meat with cooked rice for a hearty beans-and-rice skillet dinner that any vegetarian (and lots of omnivores, too) would crave.
Serving Suggestions
Serving a burrito skillet is as easy as spooning it out onto plates, but what about side dishes? No worries, I gotcha. Make this homemade avocado tomatillo salsa – it’s so flavorful! Also, everything is yummier with sweet yellow corn, and air fryer corn on the cob is an extra fun and delicious way to make it.
If we’re shooting for that cozy, hearty vibe, it’s hard to go wrong with roasted acorn squash. It’s quick and easy to make and goes with everything, especially Mexican flavors.
Proper Storage
- This dish keeps well for 2 to 3 days in the fridge when stored in a tightly sealed food storage container. If you’d like to freeze it, cool the ground beef filling, pack it in freezer containers or freezer bags, and store it in your freezer for up to three months. Thaw in the refrigerator before reheating and serving.
- To reheat, place the desired portion a microwave-safe dish and cover with paper towels to prevent spatters. Reheat in the microwave in bursts, stirring between bursts so it heats evenly. You can top with more cheese and toppings afterward, if you like.
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Burrito Skillet Recipe
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- ¼ teaspoon salt
- 1 pound 98% lean ground beef
- ½ teaspoon chili powder, or to taste
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin, or to taste
- ¼ teaspoon paprika
- salt and freshly ground black pepper, to taste
- 14 ounces canned diced tomatoes
- 15 ounces canned red kidney beans, rinsed and drained
- ½ cup water
- 4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle-shaped wedges
- 1 cup shredded taco blend cheese
For Garnish
- plain yogurt or sour cream
- avocado, sliced or diced
- green onion, chopped
Instructions
- Sauté the aromatics and cook the ground beef. Heat the olive oil in a large skillet; add the onions, season with salt, and cook for 2 minutes, or until translucent. Add the ground beef and cook until browned, stirring occasionally; drain. Return the skillet to the burner and season the meat mixture with cumin, paprika, chili powder, garlic powder, salt, and pepper.
- Add the tomatoes, beans, and liquid. Stir in the tomatoes and kidney beans. Add water and bring to a boil. Reduce heat to medium-low and simmer for 7 minutes.
- Add the remaining ingredients. Stir in the tortilla wedges. Sprinkle the cheese over the top and remove from the heat.
- Let stand. Cover the skillet and let stand for 5 minutes, or until the cheese is melted.
- Serve. Garnish with yogurt or sour cream, avocado, and green onions, and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’m not sure the macro count on this is right. One serving of kidney beans is 21 carbs in a can with 3.5 servings. Moving up to 4 servings doesn’t change the carbs that dramatically, plus the tortilla.
it was really tasty. Liked the touch of the tortilla chips. For us, it needed more seasoning but no complaints. May have to do more taco Tuesdays!!!!
Thank you so much, I’m glad you enjoyed it! Happy taco Tuesdays! 😁
I don’t normally comment but this is a family favourite and I had to let you know. I’ve cooked the recipe exactly as is AND I have left items out when I simply don’t have them on hand. It has always come out great. Thanks for this easy peasy delish recipe!
Do you cook the tortillas before mixing them in? Should the tortillas in the dish be soft or hard?
Hi Ashley! Unless you’re using unbaked flour tortillas (dough), the tortillas don’t need to be cooked beforehand; they will just heat through when you stir them in. I hope that helps. 🙂 Please let me know.
Loved this recipe. Tried it last night, turned out to be really good. I increased the amount of chili and cumin spice – I like it spicy. I also added some Tony’s creole seasoning in the end. I was trying to upload the picture. There wasn’t an option. Thank you.
Used ground turkey instead of beef, half the cheese, greek yogurt and added a cup of frozen but thawed, corn. Family loved it; even the little one who won’t eat ground meat! Not a bite left in the pan.
Why won’t the recipe load? Worthless.
Worthless? It could have been something on your end… hitting the refresh button might work.
I am also a nail polish, lipstick collecter! I wear mostly the same colors but am always compelled to by more! Can’t wait to try this recipe!