These easy, cheesy Skillet Burritos are made with beef, tomatoes, cheese, beans, and more. They bring together all of your favorite Mexican flavors in one easy dish, ready in 30 minutes!
A Quick Mexican Dinner Idea You’ll Crave
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 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, nourishing 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 healthy 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’s in These Skillet Burritos?
The main ingredients in traditional as well as American burritos are meat, cheese, and beans. From there, depending on where you live, burritos might also include salsa, rice, and more. This recipe uses the basics, while including tomatoes and some tasty toppings.
For the Burrito Filling:
- 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, and garlic powder add plenty of flavor to the skillet.
- Salt and Pepper
- 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.
- Yogurt: Plain, non-fat yogurt, or sour cream if you prefer.
- Avocado: Peeled, pitted, and sliced or diced.
- Green Onion: Chopped.
How to Make Skillet Burritos
Now, that the ingredients are all laid out, let’s make dinner. There’s not much work involved, and it is going to taste like your favorite Mexican restaurant moved 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.
But wait, there’s more! Information, that is. This easy recipe also has a few nifty features and tweaks that I have to share, one cook to another. Enoy!
- 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.
Side Dish Ideas
Serving this dish is as easy as spooning it out onto plates, but what about side dishes? No worries, I gotcha. These vibrant, easy recipes are perfect for serving with skillet burritos, or any Mexican dinner for that matter.
- Creamy Green Salsa: Homemade Avocado Tomatillo Salsa is gorgeous and flavorful! You won’t be able to stop eating this tangy, creamy, ultra-fresh dip. Serve with chips, or dollop it right onto your serving of skillet burritos.
- Corn: Everything is yummier with sweet yellow corn, and Air Fryer Corn on the Cob is an extra fun and full-flavored way to make it. Everyone will rave over this roasted-sweet side dish.
- Squash: If we’re shooting for that cozy, hearty, tummy-filling vibe, it’s hard to go wrong with Roasted Acorn Squash. This pretty golden veggie deserves all the love – it’s healthy, easy to make, and goes with everything, especially Mexican flavors.
How to Store and Reheat the Leftovers
Got leftovers? Lucky you! This dish keeps well for up to 5 days in the fridge. The only thing that doesn’t keep well that way are the tortilla triangles and toppings (especially the avocado), but you can easily remove those with a spoon and chill the rest. Make sure to tightly cover it, or pop it into a food storage container, for best results.
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.
Can I Freeze This?
As with refrigerating, this dish freezes best without the added toppings. The filling can be cooled, packed into freezer containers or freezer bags, and stored in your freezer for up to three months. Thaw in the refrigerator before reheating and serving.
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 1/8 teaspoon salt
- 1 pound 98% lean ground beef
- 1/8 teaspoon ground cumin
- 1/8 teaspoon paprika
- 1/4 teaspoon chili powder , or to taste
- 1/4 teaspoon garlic powder
- salt and fresh ground pepper , to taste
- 2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)
- 1 can (15-ounces) red kidney beans, rinsed and drained
- 1/2 cup water
- 4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
- 1 cup Shredded Taco Blend Cheese
- plain non-fat yogurt or sour cream
- green onion , chopped
- Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
- Add beef and cook until browned, stirring occasionally; drain.
- Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
- Stir in tomatoes and kidney beans.
- Add water and bring to a boil.
- Lower heat to medium-low and continue to simmer for 7 minutes.
- Stir in tortilla wedges.
- Add cheese on top and remove from heat.
- Cover skillet and let stand for 5 minutes, or until cheese is melted.
- Garnish with yogurt or sour cream, avocado, and green onions.
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.