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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, 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 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.
- Water
- 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 Beef Burrito Skillet
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.
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 a super delicious way to make it.
If we’re shooting for that cozy, hearty, tummy-filling 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, tightly stored in a food storage container. If you’d like to freeze it, the ground beef 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.
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.
More Easy Mexican-Inspired Meals
- Mexican Street Corn Salad with Grilled Chicken
- Southwestern Quinoa Stuffed Peppers
- Easy Baked Salsa Chicken
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Beef Burrito Skillet
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- ¼ teaspoon salt
- 1 pound 98% lean ground beef
- ¼ teaspoon ground cumin, or to taste
- ¼ teaspoon paprika
- ½ teaspoon chili powder, or to taste
- ½ teaspoon garlic powder
- salt and fresh ground 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
- 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.
- 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.
This is my kind of recipe! Love how simple, quick and easy it is – definitely perfect for a delicious weeknight meal.
Our kind of family meal without a doubt, looks amazing!
I could eat all of this by myself, too. In fact, I made a pan of nachos the other day and it was about the same amount of food as your skillet burrito recipe. I ate ALL of it. Maybe I felt guilty afterwards but it was totally worth it and I will do it again. Especially if I make this recipe. Looks good, Kate!
I went undergrad for 4 years, graduate school for 5 years and post-graduate school for 4 years and all I wanted to do to was cook and talk!!! These skillet burritos look amazing. I want to shove my whole face in my pan!
LOL!! Sounds like you and I were on the same plan! I WISH they paid me for all those years I went to school! Instead, I have school loans… wah wah wah. 😉
The whole dish in one pot … great idea. And if I serve it in those lettuce wraps it’s an Asian/Mexi fusion dish.
I’m pretty sure I could eat that entire skillet! 😀
I love this easy burrito dish! No rolling up tortillas so yay!
I’m already in my don’t leave the house mode. I try to get out once a week. But if thar below zero business happens again, all bets are off! I will take that nail polish off your hands, though 🙂 I do my nails at least once a week. Annnnnddd, this dish looks fab. I just need a fork!
This sounds SO good! I would never have thought of doing this,but I love it, and so easy too! I like that you use kidney beans! We eat those a lot in england, but it seems in america they are often forgotten about
Not really, a lot of people put kidney beans in their chili here. Definitely stretches the meal a lot longer. And to OP, thanks for this recipe! I think I might make this tomorrow.
Katerina it’s Totally Yummy! Delicious 🙂