Ground Beef Burrito Skillet is everything you love about a beef burrito—just made easier, faster, and with way less mess. It’s all done in one pan and ready in about 35 minutes, making it perfect for busy weeknights when you still want something hearty and satisfying.
Personally, I’m a big fan of meals that come together in one skillet. Less cleanup and more flavor—it’s a win-win. This dish brings all the best parts of a ground beef burrito into one cheesy, comforting skillet.
You’ve got seasoned beef, rice, beans, salsa, and melty cheese all simmered together, then topped with your favorite fixings like sour cream, avocado, or crushed tortilla chips. It’s simple, flavorful, and always a hit at my dinner table.
What You’ll Need
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Ground beef – I like using 87% or 85% lean ground beef. It gives the dish great flavor without too much grease. If there’s excess fat after browning, I usually drain it off to keep things from getting too oily.
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Onion – A medium-sized white or yellow onion is a great choice for this recipe. I dice it pretty small so it blends nicely into the skillet without overpowering the other flavors.
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Taco seasoning – I usually go for homemade taco seasoning because I can control the salt and spice levels, but store-bought is totally fine too—either regular or low-sodium, depending on your preference.
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Instant white rice – I use instant rice for convenience; it cooks quickly and absorbs all that good flavor. If you’re using long-grain or another type of rice, just know you’ll need to adjust the liquid and cooking time.
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Broth – I like to use low-sodium chicken or beef broth so I can better manage the saltiness of the dish. Water works in a pinch, but broth definitely adds more depth.
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Enchilada sauce – Red enchilada sauce is my go-to. I usually stick with medium for a bit of a kick, but mild or hot will work depending on how spicy you like it.
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Beans – Both black beans and pinto beans work really well in this dish. I usually use one can, drained and rinsed, but you can toss in two if you want it extra hearty.
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Cheese – I like to toss in a generous amount of shredded cheddar or a Mexican-style cheese blend. It melts beautifully into the skillet and adds that perfect creamy, cheesy finish. You can sub in whatever melty cheese you have on hand.
How to Cook Ground Beef Burrito Skillet
Step 1: Place a large skillet on the stove over medium heat. Add the ground beef and break it apart using a wooden spoon or spatula. Cook for about 5 minutes, or until it’s fully browned and no longer pink.
Step 2: Add the chopped onion and minced garlic to the skillet and stir to combine. Stir and cook until the onion becomes soft and translucent, about 2 minutes.
Step 3: Sprinkle in the taco seasoning and pour in the water. Combine everything thoroughly and allow it to gently simmer for 1–2 minutes, letting the flavors meld together.
Step 4: Add the uncooked white rice, beef broth, enchilada sauce, and black beans. Stir everything together thoroughly, then lower the heat to maintain a gentle simmer. Cover the skillet and cook for around 5 minutes, or until the rice is soft and the liquid has mostly evaporated.
Step 5: Slice several small tortillas into thin strips and fold them into the skillet. Stir gently until the tortilla pieces are fully blended and soaked in the sauce.
Step 6: Evenly distribute the shredded cheese across the surface of the skillet. Cover and let it sit for 2–3 minutes, or until the cheese has melted.
Step 7: Serve warm, topped with your favorite burrito fixings like sour cream, guacamole, chopped cilantro, or sliced jalapeños.
Tips for Success
Gluten-Free Option: Swap out regular flour tortillas for gluten-free ones to keep this dish gluten-friendly. Also, be sure to check that your taco seasoning and enchilada sauce don’t contain any gluten ingredients.
Dairy-Free Alternative: If you’re avoiding dairy, simply leave out the cheese or try a dairy-free cheese substitute that melts well.
Tasty Toppings: Add your preferred burrito toppings to make it your own! This skillet pairs perfectly with sour cream, fresh cilantro, creamy guacamole, or zesty pico de gallo.
Ground Beef Burrito Skillet Recipe
Ingredients
- 1½ pounds of lean ground beef
- ½ cup of diced onion
- 2 cloves of garlic minced
- 3 tablespoons of taco seasoning
- ½ cup of water
- ½ cup of instant white rice
- ½ cup of chicken or beef broth
- 19 ounces of red enchilada sauce
- One 15-ounce can of black beans well drained and rinsed
- One 15-ounce can of pinto beans well drained and rinsed
- Six small flour tortillas cut into strips about one inch wide
- 1 cup shredded cheddar jack cheese
Instructions
- Place a large skillet on the stove over medium heat. Add the ground beef and break it apart using a wooden spoon or spatula. Cook for about 5 minutes, or until it’s fully browned and no longer pink.
- Add the chopped onion and minced garlic to the skillet and stir to combine. Stir and cook until the onion becomes soft and translucent, about 2 minutes.
- Sprinkle in the taco seasoning and pour in the water. Combine everything thoroughly and allow it to gently simmer for 1–2 minutes, letting the flavors meld together.
- Add the uncooked white rice, beef broth, enchilada sauce, and black beans. Stir everything together thoroughly, then lower the heat to maintain a gentle simmer. Cover the skillet and cook for around 5 minutes, or until the rice is soft and the liquid has mostly evaporated.
- Slice several small tortillas into thin strips and fold them into the skillet. Stir gently until the tortilla pieces are fully blended and soaked in the sauce.
- Evenly distribute the shredded cheese across the surface of the skillet. Cover and let it sit for 2–3 minutes, or until the cheese has melted.
- Serve warm, topped with your favorite burrito fixings like sour cream, guacamole, chopped cilantro, or sliced jalapeños.
