Easy Tex-Mex Steak Beef Burrito

The Burrito is a typical specialty of Tex-Mex cuisine, a rich and tasty street food. It is a tortilla made of durum wheat flour that wraps a filling made of meat, black beans, vegetables – such as peppers and onions – and corn. The taste of the classic burrito is made unmistakable by the use of spices such as cumin and sweet paprika. The tortilla is heated on the griddle, to make it softer, and then stuffed with various ingredients: in our version we chose to use beef, but it is possible to add chicken, rice, salad, cheese, guacamole or other sauces. There are also vegetarian variations.

Quick and easy to prepare at home, the burrito can be enjoyed as a classic street food, but also as a main dish for a quick lunch, a day trip or an informal dinner with friends, accompanied by a mixed salad and sour cream to serve on the side.

What is Beef Burrito?

The burrito, a staple of Tex-Mex cuisine originated in northern Mexico, particularly Chihuahua, where it's said that a vendor named Juan Méndez used flour tortillas to keep food warm during the Mexican Revolution—thus creating what we now know as the burrito. It made its way into the United States through El Paso, Texas, and gained traction by the 1930s, especially within Mexican-American communities. Its popularity surged post-WWII due to returning soldiers and Mexican laborers introducing the dish to broader audiences.

In California during the 1960s and 1970s, regional burrito styles flourished—San Francisco's Mission-style with its overstuffed, foil-wrapped format, Los Angeles' meat-centric versions, and San Diego’s California burrito filled with French fries. The 1990s saw the mainstreaming of the burrito via chains like Chipotle and Taco Bell, transforming it into a fast-food and gourmet favorite across the country.

Origins of Beef Burrito

The beef burrito, a now-iconic variation, finds its origins in the broader evolution of Mexican-American food, where grilled or stewed meats—especially beef—were integral to meals. In northern Mexico, where cattle ranching was prevalent, beef was a readily available and favored protein. When the burrito crossed into the U.S., beef fillings became increasingly popular due to the American palate's preference for hearty, meat-based dishes. Restaurants in the Southwest and California began offering beef burritos loaded with seasoned ground or shredded beef, complemented by beans, cheese, and salsa. Over time, this variation became one of the most widely consumed forms of the burrito in the U.S., contributing to its mainstream appeal and setting the stage for countless adaptations in fast food and home cooking alike.

What Are The Different Types of Beef Burrito?

• Classic Ground Beef Burrito: Seasoned ground beef, shredded lettuce, cheddar cheese, sour cream, and salsa.
• Shredded Beef Burrito (Barbacoa Style): Slow-cooked shredded beef, black beans, rice, cheese, and chipotle sauce.
• Mission-Style Beef Burrito (San Francisco): Grilled or shredded beef, Mexican rice, beans, guacamole, sour cream, salsa, cheese, and lettuce.
• California Beef Burrito (San Diego): Carne asada, French fries, cheese, guacamole, and sour cream.
• Chimichanga (Fried Beef Burrito): Shredded beef, cheese, beans, deep-fried and served with guacamole and sour cream.
• Wet Beef Burrito (Smothered): Ground or shredded beef, rice, beans, and cheese, smothered in red or green sauce and baked.
• Tex-Mex Beef Burrito: Spiced beef, refried beans, chili con carne, cheddar cheese, onions, and jalapeños.
• Breakfast Beef Burrito: Scrambled eggs, ground or steak beef, cheese, potatoes, and salsa.
• Keto Beef Burrito (Low-Carb): Ground beef, cheese, avocado, and low-carb veggies, wrapped in a keto-friendly tortilla or lettuce.
• Steak Fajita Burrito: Sliced grilled steak, sautéed bell peppers and onions, cheese, and sour cream.

Pro Tips for The Best Beef Burritos

• Soft, fresh flour tortillas are key. Warm them briefly in a dry skillet before assembling to make them more pliable and flavorful.
• Heat your beans, rice, and other fillings before wrapping. Cold ingredients can lead to uneven heating when reheated.
• Too much filling makes rolling difficult and can cause the burrito to burst. Use moderate portions and layer evenly.
• Fold in the sides first, then roll tightly to seal the burrito. Use foil or parchment to help keep it intact if needed.
• For extra texture, sear the wrapped burrito in a skillet until golden on both sides.
• If not eating right away, wrap tightly in foil to retain heat and shape. Burritos hold up well for picnics or meal prep when wrapped properly.

What Are Some Common Mistakes to Avoid When Making Beef Burritos?

When making beef burritos, avoid common mistakes like overfilling, which can make them hard to roll and cause tearing. Always drain the beef to prevent soggy tortillas, and use warm, fresh ingredients for better flavor and texture.

Skipping moist elements like salsa or sour cream can lead to a dry burrito, while stale tortillas are more likely to break. Season the meat generously and roll tightly to keep everything secure. These small details make a big difference in achieving a perfect burrito.

What Else Can I Add To This Beef Burrito?

You can enhance your beef burrito by adding extras like guacamole, pico de gallo, sautéed bell peppers, jalapeños, shredded lettuce, corn, or a drizzle of chipotle mayo.

For extra indulgence, include refried beans, queso, or a sprinkle of crushed tortilla chips for crunch.

Can I Use Another Type of Meat?

Yes, you can definitely use other types of meat in your burrito! Chicken (grilled or shredded), pork (like carnitas), or even turkey are great alternatives. You can also try steak strips or ground lamb for a different flavor profile. Just make sure to season and cook the meat well to keep the burrito tasty and juicy.

Why is My Filling so Wet?

If your burrito filling is too wet, it's likely due to excess moisture from the beef, beans, or vegetables. Common causes include not draining the cooked beef properly, adding too much salsa or sauce, or including watery ingredients like tomatoes or lettuce without draining them. To fix this, cook down sauces to reduce liquid, use a slotted spoon to add fillings, and avoid overloading with juicy toppings.

What Should I Use to Wrap Them?

To wrap burritos, always use large, soft flour tortillas—ideally 10–12 inches in diameter. They’re pliable, strong, and can hold generous fillings without tearing. Warm the tortilla slightly before wrapping to make it more flexible and less likely to crack. For storage or transport, tightly wrap the burrito in aluminum foil or parchment paper to keep it secure and warm.

What Sauce Goes With Beef Burritos?

Popular choices include salsa roja (red chili sauce), sour cream, guacamole, queso (cheese sauce), and chipotle mayo for a smoky kick. You can also try green chili sauce (salsa verde), crema, or a bold hot sauce if you like heat.

What Are Some Side Dishes To Serve With Beef Burritos?

Classic options include Mexican rice, refried beans, or black beans. For something fresher, try corn salad, guacamole with tortilla chips, or a simple tomato and avocado salad. You can also serve them with grilled vegetables, Mexican street corn (elote), or even coleslaw for a crunchy contrast.

Can I Make Beef Burrito Ahead of Time?

Yes, you can absolutely make burritos ahead of time! Prepare and wrap them tightly in foil or plastic wrap, then store them in the fridge for up to 3 days.

Do They Freeze Well?

Yes, beef burritos freeze very well! Just let them cool completely, wrap each one tightly in foil or plastic wrap, and place them in a freezer bag or airtight container. They can be frozen for up to 3 months. When ready to eat, reheat in the oven or microwave—no need to thaw if using the microwave. This makes them perfect for meal prep and quick lunches!

How to Store Any Leftovers

To store leftover beef burritos, wrap them tightly in aluminum foil or plastic wrap, then place them in an airtight container. Keep them in the refrigerator for up to 3 days.

How to Make Beef Burrito

Remove fat and cartilage from meat.

Using a very sharp knife, cut the meat into cubes so as to obtain bite-sized pieces.

Peel and slice the onion, then cut the pepper in half and remove the seeds and filaments.

Then slice the pepper into strips.

Heat a large non-stick pan well and quickly brown the meat cubes over a high flame.

Remove the meat as soon as it appears colored and keep it warm. Then add a drizzle of oil to its cooking liquid and brown the peppers.

Add the onion and let it brown.

Flavor with the spices and mix them well.

Also add the peppers and let them flavor on medium heat, stirring.

As soon as the peppers start to soften, add the well-drained black beans and then the tomato puree. Cook with the lid on for 15-20 minutes.

Add the meat and stir quickly over high heat for a couple of minutes. Meanwhile, heat the tortillas on a crepe pan.

Remove the filling from the heat and add the corn, then mix quickly.

Place one tortilla at a time on a cutting board and distribute a few spoonfuls of filling horizontally in the center. Sprinkle with chopped parsley and then slightly fold the lateral ends of the tortilla over the filling.

Then start rolling the burrito up on itself, forming a cylinder.

Complete the closure of the burrito by leaving the tortilla flap facing down, in contact with the cutting board.

Cut each burrito in half and serve hot with a little sour cream on the side.

Enjoy!