By:Nagi
77 Comments
Freezer standby meals don’t get any better than this – burritos filled with Mexican Shredded Beef in a rich, thick sauce, and stuffed with Mexican Red Rice and cheese.SO GOOD! You will love this Shredded Beef Burritos recipe.
Shredded Beef Burritos
Last week, I shared my Mexican Shredded Beef recipe. Beef slow cooked with classic Mexican flavours then shredded and tossed in the glorious sauce the beef was cooked in. The beef is really juicy, fall apart tender, andthe sauce is really something else!
To be honest, it’s hard to go wrong with the braising liquid from anything slow cooked. 🙂
The recipe for myMexican Shredded Beefmakes a LOT of beef. When you shred meat, it always makes it seem like so much more which is a good thing because it goes further! Look at this mound of goodness…….
In that post, I made tacos out of the beef. And today I’m sharing burritos made with the same beef. Freezer friendly ones! I had a ridiculous amount of beef (from testing the recipemultiple times)so I made them freezer friendly so I didn’t have to worry about ensuring they were consumed within a couple of days. 🙂
I stuffed my burritos with the shredded beef, cheese and Mexican Red Rice.There is a bit of an art to rolling burritos. I must admit, I struggle. I blame my hands. Bay Hands (i.e. abnormally small hands) are NOT made for rolling up generously stuffed burritos! Here’s how I roll them. The little extra step I do is using a knife (blunt side down) to help keep the stuffing in place while I pull the bottompart of the tortilla over the filling. I’m pretty sure that people with larger hands will not need the knife!
I made these burritos freezer friendly but if you are making them to consume immediately or you want to do a “DIY Burrito Spread”, feel free to add other burrito fillings. I only use beef, rice and cheese because all the ingredients freeze perfectly. My other favourite fillings include pico de gallo or just plain sliced/diced tomatoes, cilantro/coriander, avocado, salsa, sour cream (yes, I love putting sour creamin the burrito!) and lettuce. Butnone of these freeze well which is why I haven’t included them in my freezer friendly burrito. 🙂
But here’s a photo of a non-freezer friendly burrito, in case that’s what youwant to make! I’ve included some notes in the recipe too.
Time to get stuck into my lunch! I’m havingthis one!– Nagi x
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Shredded Beef Burritos
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 25 minutes mins
Freezer Friendly, Mains
Mexican
4.93 from 13 votes
Servings8
Tap or hover to scale
Crispy burritos filled with juicy Mexican Shredded Beef with a rich sauce, Mexican red rice and cheese. These are MADE for freezing - perfect standby meal! This recipe is for 8 burritos. However, 1 batch of Mexican Shredded Beefmakes enough for around 15 burritos. If you aren't freezing the burritos, feel free to add other things inside such as avocado, fresh salsa, pico de gallo, lettuce and tomato! (These are not suitable for freezing which is why I don't use them)
Ingredients
- 8 large extra soft flour tortillas (10"/26cm)
- 1 1/2 to 2 cups shredded cheese (I used Monterey Jack)
- 3 to 4 cups Mexican Shredded Beef plus sauce , tossed or separated (Note 1)
- 2 cups Mexican Red Rice
- 400g/14oz can corn kernels , drained
- 400g/14oz can black beans , drained
Instructions
Microwave half the tortillas very briefly to warm them up (15 seconds or so). This ensures they don't crack when you roll them.
Place 1 tortilla on a workbench - cover the rest with a tea towel to keep them warm.
Place cheese down the middle of the tortilla, then top with 1/3 cup of beef, some corn, beans, then 1/4 cup rice.
Roll the burrito up. (Note 2) Wrap in foil to hold it together.
If you are serving it immediately, heat a skillet over medium heat. Cook the burritos for around 4 to 5 minutes on each side to make the tortilla brown and heat the inside through.
If freezing, place in the freezer. To reheat, you can either bake from frozen (with foil on) at 350F/180C for about 40 to 45 minutes, or thaw and cook in the skillet per above. You could microwave it (remove the foil) but I like my burritos a bit crispy!
Recipe Notes:
1. If I make the Mexican Shredded Beef ahead of time or a freeze it, I keep the sauce separate so the beef doesn't get too soggy. To make the burritos, you can either toss the beef in the sauce or you can simply drizzle sauce on the beef when you place it on the tortilla.
2. I only use beef, rice and cheese in this freezer friendly burrito because they freeze perfectly. My other favourite fillings include pico de gallo or just plain sliced/diced tomatoes, cilantro/coriander, avocado, salsa, sour cream (yes, I love putting sour cream in the burrito!) and lettuce. But none of these freeze well which is why I haven't included them in my freezer friendly burrito. 🙂
3. This is how I roll a burrito - I am not very good and I put that down to having small hands! If you are stuffing the burritos with a lot of filling, like I usually do, I find it handy to use a knife to help hold the filling in place as I fold up the bottom.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
No nutrition today. Too difficult to calculate because this uses 2 recipes!
Burrito Fever
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77 Comments
Rebecca B saysAnother winner Nagi, no need to get takeaway when these are so easy and delicious to make.
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- James says
Hi Nagi, I know you wrote that lettuce/avocado/sour cream wouldn’t freeze well, but what if I’m just refrigerating the burritos for a few days? Would that work?
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- Thomas says
Hi Nagi, you’re the best. Do you have the nutritional info handy to post? Thank you!
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- Nagi says
Hi Thomas – I didn’t post it on this one as it was too hard to calculate correctly combining the two recipes! (see note at the bottom) N x
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- Maddie says
Could these still be heated in the oven after defrosting? Want a quick way to re-heat but still have the crunchy outside
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- Debbie Kite says
Made this with your Pico de Gallo and Mexican rice. Absolutely awesome!! Your Mexican recipes are second to none! I have cooked a different one for the last 5 Saturday night dinners and each week we decide we have a new favourite! Just loving trying these new flavours – Thanks Nagi.
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- Nagi says
Awesome Debbie!
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- Monica says
I made the shredded beef which was delicious and now can’t wait to make it into burritos. Thank you for the delicious recipes! I’ve made about 20 from your website, and they are all outstanding! Your attention to detail is appreciated Nagi.Reply
- Nagi says
Thanks so much Monica!! 😘
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- Lauren says
I have made 2 batches of freezer burritos now, but using your pork carnitas recipe. They are just the best thing for lunches! I will tell anyone who will listen how amazing they are, just ask my husband.
My favourite way to reheat them is straight out of the freezer and into a sandwich press for 30 minutes. The tortilla gets nice and crispy and they are really stable to eat – no risk of falling apart (trust me, I’ve eaten PLENTY in the car!).Reply
- Cassie says
Made this tonight. Made 15 burritos and had a whole plate of rice left over! Will halve the rice next time. Meat was lovely. I reduced the sauce till it was nice and thick and added a little corn flour. I then mixed it all together. Interested to see what they’re like once thawed. Had little nibbles here and there as I made them. Will make again. A great slow cooker meal and hopefully a good freezer meal. Thanks 🙂Reply
- Nagi says
I’m so pleased to hear that Cassie! Thanks for sharing your feedback! N x 😊
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- Cammie says
What brand of tortillas do you use, those look much better than the ones I’ve been using? Can’t wait to try these!
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- Nagi says
Hi Cammie! I’m in Australia, I just use Old el Paso or Mission 🙂 N x
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- Cammie says
Thank you! These were SO delicious!
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- Nagi says
That’s so great to hear Cammie! Thanks for letting me know – N x ❤️
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- Jasmin says
What do you think would be the best way to reheat these?Reply
- Nagi says
I really enjoy making them, makes the tortilla nice and crispy!
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- Jasmin says
Do you mean microwave them?
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- Saffron says
Hello 🙂 I think perhaps Nagi meant “baking” them. That method would make for a crispier crust than microwaving.
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- Carol says
Hi, Rather than using enchilada sauce for the red rice, do you think it would be ok to use the sauce from the beef? Too much of a good thing or one less pan to wash? ?
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- Nagi says
For sure! I think it will be amazing!
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- kelly hemmise says
I’ve made this twice now and it’s fantastic!!!
Love it.
I too had trouble (laziness) getting Chipotle powder… I grind up a whole dried one. Perfect!Thanks!
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- Nagi says
Gosh that’s impressive, making your own powder! Thanks for trying my recipe Kelly, so glad you enjoyed it! N x
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- plasterer bristol says
Oh my these look amazing. Thanks for sharing thise awesome recipe. Simon
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- Nagi says
Thanks Simon! Hope you give it a go! N x
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- Lisa Kelly says
Nagi – would these work with the shredded mexican chicken instead of beef for freezing?
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- Nagi says
Definitely! N x
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I love that they are freezer friendly. That is really cool. Tex Mex has to be my favourite type of cuisine.Reply
- Nagi | RecipeTin says
It is RIGHT UP THERE for me too Scotty! (How many of my recipes are you hitting up this arvo?? BA HA HA!!)
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- Jenny says
Hi Nagi,
I’m making these for my boyfriend to keep in the freezer at work (he always forgets to pack a lunch!). What’s the best way to reheat one in a microwave?
Thanks,
JennyPS: Fresh burritos with your pulled pork carnitas are my favorite!
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- Nagi | RecipeTin says
Hi Jenny! Your boyfriend is one lucky boy!! 😉 I use the defrost setting on my microwave to reheat from frozen. Does he have that? It gives me a guide for time and uses a lower heat level.
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- Scotty says
Never had Burrito’s before, sounds strange I know but I’m glad I tried them and freezer friendly to boot, love the slow cooked beef, delicious, spicy rice, heaven!Cheers Nagi another great recipe!
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- Nagi | RecipeTin says
WOO HOO!! SO GLAD you enjoyed it Scotty, thank you for letting me know! N x
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- Emma says
OMG, these were a huge hit in our house! I love your recipes. I need to rate more often because I basically just cook all of your food all the time. Thank you for sharing your knowledge, I love your stuff so much
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- Nagi | RecipeTin says
Emma, I can’t tell you how much I loved receiving your message!! Thank you so much. And I’m SO GLAD you loved these!!! Aren’t they moorish? I ate way too much. It is very carb heavy – it made me so full!!!
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Growing up in Maine up near Canada, we didn’t have any Mexican or Tex-Mex options but when I moved South – I fell in love. I think my first year in university in Tennessee I ate my weight and yours in burritos.Reply
- Nagi | RecipeTin says
Well isn’t it lucky you are teeny tiny? So it wasn’t THAT much…te he!!
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Oh, yes, please – love that these are freezer friendly and great tip about rolling – will be using that in the future.
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- Nagi | RecipeTin says
Thanks Rachel! Though am SHOCKED I showed you how to do something in the kitchen – he he! 🙂
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