This Easy Beef Burrito Skillet is the ultimate one-pan meal that brings the bold flavors of Tex-Mex right to your table in just 30 minutes. Packed with ground beef, black beans, tomatoes, and melty cheddar cheese, it delivers all the comfort of a classic burrito, without the hassle of rolling. Plus, it’s customizable and perfect for busy weeknights or a family dinner.
Ingredients
1 pound ground beef
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 (15 oz) can black beans, drained and rinsed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10 oz) can diced tomatoes with green chilies, undrained
1 cup cooked rice
1/2 cup frozen corn (optional)
3/4 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped (optional)
Sour cream and sliced jalapeños for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
Add the garlic and ground beef, breaking the meat apart with a spoon. Cook until the beef is browned and no longer pink.
Stir in cumin, chili powder, smoked paprika, salt, and pepper.
Add black beans, diced tomatoes with green chilies, cooked rice, and corn (if using). Stir to combine and cook for 5–6 minutes until everything is heated through.
Sprinkle shredded cheddar cheese over the top. Cover the skillet and cook for 2–3 minutes, or until the cheese is melted.
Remove from heat, garnish with cilantro, sour cream, and jalapeños if desired. Serve immediately.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Storage/Reheating
I like to store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I simply pop it in the microwave for about 1–2 minutes, or until warmed through. You can also reheat it in a skillet over low heat if you prefer.
FAQs
Can I use ground turkey instead of ground beef?
Yes! I like to use ground turkey as a leaner option, and it works just as well. You can season it the same way and enjoy a slightly lighter version of this dish.
Can I make this ahead of time?
Definitely! You can prepare the skillet and store it in the fridge for up to 2 days before reheating. You can also freeze it for longer storage and then thaw and heat it when you’re ready to eat.
What if I don’t like spicy food?
No worries! You can skip the diced tomatoes with green chilies or opt for a mild version. For less heat, leave out the jalapeños and reduce the chili powder.
Can I add other veggies to the skillet?
Absolutely! I love to add extra veggies like bell peppers, zucchini, or even spinach for more color and flavor. Feel free to get creative!
Is this recipe gluten-free?
Yes, this Easy Beef Burrito Skillet is naturally gluten-free. Just be sure to check the labels on your canned goods and spices to confirm.
Conclusion
This Easy Beef Burrito Skillet is a perfect weeknight meal that’s packed with flavor and requires minimal effort. It’s the kind of dish that comes together in no time and leaves everyone satisfied. Whether you’re feeding your family or hosting friends, this one-pan wonder will always be a hit!
Recipe:
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Easy Beef Burrito Skillet
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A one-pan meal with ground beef, black beans, tomatoes, rice, and cheddar cheese, delivering all the flavors of a classic burrito without the need for rolling.
Ingredients
1 pound ground beef
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies, undrained
1 cup cooked rice
1/2 cup frozen corn (optional)
3/4 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped (optional)
Sour cream and sliced jalapeños for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Add the garlic and ground beef, breaking the meat apart with a spoon. Cook until the beef is browned and no longer pink.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper.
- Add black beans, diced tomatoes with green chilies, cooked rice, and corn (if using). Stir to combine and cook for 5–6 minutes until everything is heated through.
- Sprinkle shredded cheddar cheese over the top. Cover the skillet and cook for 2–3 minutes, or until the cheese is melted.
- Remove from heat, garnish with cilantro, sour cream, and jalapeños if desired. Serve immediately.
Notes
Can substitute ground turkey for ground beef for a leaner option.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This dish can be made ahead of time and stored in the fridge for up to 2 days or frozen for longer storage.
For a milder version, opt for a mild diced tomato with green chilies and skip the jalapeños.
Feel free to add extra vegetables like bell peppers or spinach for more flavor and color.
This recipe is naturally gluten-free, but always double-check labels on canned goods and spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
