In a skillet over medium heat, sauté onions until translucent.
Add garlic and cook 1 minute more.
Add ground beef, breaking it apart with a spoon, and cook until browned.
Stir in chili powder, cumin, smoked paprika, salt, and pepper.
Add diced tomatoes (or tomato sauce) and simmer 5–10 minutes until slightly thickened.
If using, stir in cooked rice.
Assemble Burritos:
Warm tortillas slightly so they are pliable.
Spoon beef mixture into the center of each tortilla.
Sprinkle shredded cheese on top of the beef.
Fold & Roll:
Fold in the sides of the tortilla, then roll up tightly.
Optional – Melt the Cheese:
Place burritos seam-side down in a skillet or baking dish.
Cover and heat 3–5 minutes until cheese melts inside.
Serve:
Serve warm with your favorite toppings like sour cream, guacamole, salsa, or fresh veggies.
💡 Tips:
For extra cheesy goodness, add cream cheese or shredded mozzarella inside the filling.
You can make mini burritos for lunchboxes or parties.
Leftovers freeze well—just wrap tightly in foil and reheat in the oven.
If you like, I can also give you a one-pan baked cheesy beef burrito recipe where the burritos cook together with cheese sauce on top—super gooey and crowd-pleasing.
