Ground beef burrito skillet has all of the flavors of a ground beef burrito in an easy, one-skillet dinner that’s ready in just 30 minutes.
I love easy, one-skillet dinner recipes! This ground beef burrito skillet is a just that: a quick dinner that’s made entirely in one skillet.
This recipe has all of the flavors of a ground beef burrito and is ready in just 30 minutes. It’s a great weeknight dinner that’s sure to please!
Why you’ll love this recipe
- Ingredients: This recipe is made with simple, pantry-staple ingredients.
- Quick: It takes just 30 minutes to make
- Tasty: This recipe is packed with flavor!
Ingredient notes and substitutions
- Ground beef: I use 88% lean ground beef. If you find that you have quite a bit of grease, drain it before continuing.
- Onion: White or yellow onion will work well.
- Taco seasoning: I like to make my own taco seasoning. Regular or reduced-sodium taco seasoning can also be used.
- Instant white rice: If you use a different type of rice, you will need to adjust the cooking time accordingly.
- Broth: I like to use either reduced-sodium broth or no salt broth to keep the dish from getting too salty.
- Enchilada sauce: You can use mild, medium, or hot red enchilada sauce.
- Beans: Feel free to use two cans of pinto or black beans or a similar type of beans.
- Cheese: Or a similar shredded cheese.
How to make ground beef burrito skillet
Here you’ll find the step-by-step photos showing how to make this recipe. Scroll down for the full recipe.
Step 1: Add the ground beef to a large skillet, and cook over medium heat until browned, about 5 minutes.
Step 2: Add the diced onion and minced garlic, and cook, stirring the entire time, until onion has softened, about 2 minutes.
Step 3: Stir in the taco seasoning and water. Simmer for 1-2 minutes, stirring regularly.
Step 4: Add the white rice, broth, enchilada sauce, and beans. Bring to a simmer, and cover and cook for 5 minutes, or until the rice is tender.
Step 5: Mix in the tortilla slices until incorporated.
Step 6: Sprinkle the shredded cheese over the top. Cover until the cheese has melted, about 2-3 minutes.
Step 7: Serve with toppings like sour cream, guacamole, and cilantro.
Recipe Tips!
- Gluten-free: To make this recipe gluten free, use gluten-free flour tortillas. Also, double check that your other ingredients like the taco seasoning and enchilada sauce are gluten free.
- Dairy-free: You can omit the cheese or use a dairy-free cheese.
- Toppings: Your favorite burrito toppings work well with this recipe. It’s great with toppings like sour cream, cilantro, guacamole, and pico de gallo.
Storage
Store any leftover burrito skillet in an airtight container in the refrigerator. The leftovers should keep for up to 4 days when properly stored in the fridge.
More easy ground beef recipes!
If you’ve tried this ground beef burrito skillet recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Ground Beef Burrito Skillet
Equipment
- Large skillet
Ingredients
- 1 ½ pounds lean ground beef
- ½ cup diced onion
- 2 cloves garlic minced
- 3 tablespoons taco seasoning
- 1/2 cup water
- ½ cup instant white rice
- ½ cup chicken or beef broth
- 19 ounces red enchilada sauce
- 15 ounce can black beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 6 small flour tortillas sliced in 1-inch strips
- 1 cup shredded cheddar jack
Instructions
- Add the ground beef to a large skillet, and cook over medium heat until browned, about 5 minutes.
- Add the diced onion and minced garlic, and cook, stirring the entire time, until onion has softened, about 2 minutes.
- Stir in the taco seasoning and water. Simmer for 1-2 minutes, stirring regularly.
- Add the white rice, broth, enchilada sauce, and beans. Bring to a simmer, and cover and cook for 5 minutes, or until the rice is tender.
- Mix in the tortilla slices until incorporated.
- Sprinkle the shredded cheese over the top.
- Cover until the cheese has melted, about 2-3 minutes.
- Serve with toppings like sour cream, guacamole, and cilantro.
Notes
- Ground beef: I use 88% lean ground beef. If you find that you have quite a bit of grease, drain it before continuing.
- Taco seasoning: I like to make my own taco seasoning. Regular or reduced-sodium taco seasoning can also be used.
- Broth: I like to use either reduced-sodium broth or no salt broth to keep the dish from getting too salty.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Jackiez says
*Instant rice meaning the ready in 90 seconds in the microwave kind :)
jackiez says
This was good. I used one can of black beans and one can of corn. Also subbed instant rice so omitted the 1c water. Worked out well!
Kate says
Thanks!
Kristi Niemann says
My family loved this. I topped it with sour cream and guacamole. It’s a new favorite in this house
Kate says
Thank you!
Sarah says
I never leave reviews, but I really liked this recipe.
It’s a perfect quick meal to throw together for a busy family. Even though it’s quick it’s packed full of flavor. My fiancé is picky and he got seconds!
It’s going to be on rotation for us!
Kate says
Thank you! I’m so glad that you liked it!
Linda Giles says
Tried this recipe tonight. Really liked it, although the next time I will leave the tortillas out and use them alongside the dish.
Kate says
Thank you! You may also like my taco casserole. The recipe is similar, but it doesn’t have any tortillas in it.