Kitchen notes · a little help before you start
Beef Burritos
Beef Burritos brings together cumin, cayenne pepper, and onion. This version calls for rice that is already cooked. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 19 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Tacos
A few quick notes
1. Have the cooked rice ready
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
2. Keep the package nearby
The method uses package directions for part of the cooking. Read those before choosing your start time, especially if you have a different brand or package size.
3. Warm the tortillas near the finish
Keep the tortilla-warming step close to serving. Get the filling through its cooking steps first, then follow the method for warming and filling.
Get to know the ingredients
Cumin
Look at how this ingredient comes into the method: Heat oil in a skillet over high heat.
Cayenne pepper
Look at how this ingredient comes into the method: Heat oil in a skillet over high heat.
Onion
Look at how this ingredient comes into the method: Add garlic and onion, cook for 2 minutes until onion is lightly browned.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Beef Burritos
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: When I'm making more of an effort, I use Restaurant Style Salsa or Guacamole. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Leave room for the cooling step
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Heat oil in a skillet over high heat.
Which little step is worth remembering?
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
What check should I look for as it cooks?
Keep this part of the method in view: Add beef and cook, breaking it up as you go, until it turns from red to brown.
Is there another preparation step to plan for?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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