Beef burritos were a main staple of my diet long before I started cooking more frequently. In grad school I practically lived off of ground beef, green chili, and sour cream burritos because I could make the ground beef ahead of time and then eat burritos all week.
These days mealtime is a little bit more involved than heating a burrito in the microwave, but I still have a soft spot for meal prep burritos--they're just a little more exciting now (and air fryers exist, so I don't have to use the microwave to reheat them). I've dressed up my old beef burritos by adding fresh pico de gallo, cheddar cheese, and a homemade spicy chipotle sauce.
These come together quickly and can be refrigerated for three or four days. We reheat ours in our air fryer, and they taste just as good as they do fresh! Great for meal prep, and they're totally customizable--if you don't like something that's in ours, just leave it out and add whatever you like.
Here's what you'll need for these chipotle beef burritos (and how much it'll cost).
- White or yellow onion ($1.10)
- Ground beef ($6.40). We use 93% lean so there's not a ton of grease, but use whatever you normally prefer. Just keep in mind that you might need to drain some of the grease if you use something with a high fat content. You could also use ground chicken or turkey if you prefer that!
- Canned green chiles ($0.76)
- Canned diced tomatoes ($0.64)
- Grape or cherry tomatoes ($2.42)
- Jalapeno ($0.42)
- Limes ($1.32)
- Cilantro ($0.78)
- Sour cream or greek yogurt ($1.74)
- Mayonnaise ($1.94)
- Chipotle peppers in adobo sauce ($1.18)
- Tortillas ($2.78). We get the burrito size, which is about 10 inches. If you get anything smaller, you'll have to adjust the amount of filling you stuff them with.
- Cheddar Cheese ($1.86)
- Pantry ingredients: Oil, cumin, chili powder, ground cayenne, garlic powder, and salt.
Excluding the typical pantry and fridge ingredients, the ingredients for these burritos cost around $23.34, or about $3.89 per serving.
You'll have leftover diced tomatoes, grape or cherry tomatoes, sour cream, mayonnaise, and chipotle peppers.
Here's how you could use the leftover ingredients...
- Use the leftover grape or cherry tomatoes and chipotle peppers to make our Chipotle Beer Queso Dip.
- Use the leftover grape or cherry tomatoes to make a batch of our super fast Lightened-Up Mexican Black Beans.
- Make a half-batch of our Pantry Spaghetti with Tomatoes and Bacon with the leftover diced tomatoes.
Here's how to make the burrito components.
First we heat oil in a pan over medium heat and add onion. After a couple of minutes, we add ground beef and cook it until it's cooked through, about ten minutes. Then we add canned tomatoes, canned green chilis, cumin, chili powder, ground cayenne, garlic powder, and salt, and cook for another two or three minutes, allowing the flavors to combine and the tomato juice to reduce down a bit.
Pico de Gallo
To make this quick pico de gallo, we combine diced grape or cherry tomatoes, diced onion, diced jalapeno, chopped cilantro, salt, and the juice of two limes.
This chipotle sauce is really easy and so tasty. Just combine sour cream, mayonnaise, chipotles in adobo sauce, salt, and the juice of a lime in a food processor and process until smooth.
Compiling the burritos.
To compile these burritos, we add the following to each tortilla:
- 1 tablespoon sour cream
- 1 tablespoon chipotle sauce
- ½ cup ground beef
- ¼ cup shredded cheddar cheese
- ¼ cup pico de gallo
Fold in each side of the burrito, perpendicular to the direction of the toppings. Then fold up the bottom, tucking in the ingredients, and roll upwards until the toppings are fully enclosed.
Sear the bottom of the burrito (and the sides if you'd like!) to seal it up, and then enjoy!