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Cheesy Beef Cheese Burritos For Easy Dinners Cut Open With Beef And

Cheesy Beef Burritos for Easy Dinners

Cheesy Beef Cheese Burritos for Easy Dinners combine seasoned ground beef, melted cheddar, creamy queso, and toasted flour tortillas in a 35-minute skillet meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Mexican-American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Beef Filling
  • 1 pound ground beef 85% lean
  • 1 tablespoon olive oil for cooking
  • 1/2 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 2 teaspoons chili powder divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup beef broth
  • 1 tablespoon tomato paste
Cheese Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk warmed
  • 4 ounces sharp cheddar cheese freshly shredded
  • 2 ounces Monterey Jack cheese freshly shredded
  • 1/4 teaspoon kosher salt
Assembly
  • 4 large flour tortillas burrito-size, warmed
  • 1/2 cup shredded cheddar cheese for filling
  • 1/4 cup sour cream optional
  • 2 tablespoons chopped cilantro optional garnish

Equipment

  • large skillet
  • Medium Saucepan
  • Wooden spoon
  • measuring cups and spoons
  • Baking Sheet

Method
 

Beef Filling
  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, until softened.
  2. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains and the edges are browned.
  3. Stir in the garlic, 1 teaspoon chili powder, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds.
  4. Add the beef broth and tomato paste. Simmer for 3 to 4 minutes, stirring occasionally, until the mixture is glossy and barely saucy.
Cheese Sauce
  1. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  2. Slowly whisk in the warm milk. Cook for 2 to 3 minutes, stirring constantly, until smooth and slightly thickened.
  3. Remove the pan from the heat. Stir in both cheeses, the remaining chili powder, and salt until melted and creamy.
Assembly
  1. Warm the tortillas until flexible. Spoon beef down the center of each, leaving a 1-inch border. Add shredded cheddar and cheese sauce.
  2. Fold the short sides inward, then roll each tortilla tightly from the bottom. Place seam-side down on a baking sheet.
  3. Toast the burritos in a dry skillet over medium heat for 1 to 2 minutes per side, until lightly browned and crisp in spots. Serve with sour cream and cilantro if using.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat for the best tortilla texture, or microwave briefly before toasting. The cheese sauce thickens when chilled, so add a splash of milk while reheating if needed.