High Protein Mexican Cheesy Beef Burritos
High Protein Mexican Cheesy Beef Burritos
Ingredients
For the Taco Beef
- 800 grams lean ground beef, 5% or less
- 1 red onion, medium, diced
- 1 red bell pepper, diced
- 200 grams fajita sauce, Old El Paso brand
- as needed cooking spray
For the Homemade Taco Seasoning
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
For the Mexican Red Rice
- 15 grams light butter
- 200 grams washed rice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- 35 grams tomato paste
- 400 ml chicken stock, Oxo brand
Other Ingredients
- 6 protein tortillas, Mission brand, or low carb tortillas
- 180 grams low fat cheese
Instructions
- 1
Prepare the Taco Beef: Spray a large pan with cooking spray. Add 800 grams of lean ground beef (5% or less) to the pan. Cook the beef on high heat, breaking it up with a wooden spoon, until it's about halfway done and browned.
⏱️ 10 min
- 2
Add the homemade taco seasoning (2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne, 1 teaspoon cumin, 1 teaspoon oregano, 2 teaspoons salt, 1 teaspoon black pepper) to the beef. Add 1 diced medium red onion and 1 diced red bell pepper to the pan. Stir the mixture and cook until the vegetables are soft.
⏱️ 10 min
- 3
Add 200 grams of fajita sauce to the pan. Mix well until all ingredients are combined and the beef looks uniform in color. Remove from heat and set aside.
⏱️ 5 min
- 4
Prepare the Mexican Red Rice: In a separate pot, melt 15 grams of light butter. Add 200 grams of washed rice to the melted butter.
⏱️ 2 min
- 5
Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne, and 1 teaspoon salt to the rice. Add 35 grams of tomato paste to the pot. Stir the mixture and toast until fragrant.
⏱️ 3 min
- 6
Pour in 400 ml of chicken stock. Bring the mixture to a bubble (boil). Reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes until the rice is fully cooked. Remove from heat and let it rest for 5 minutes, keeping the lid on.
⏱️ 25 min
- 7
Assemble the Burritos: Lay out a warm tortilla on a clean surface. Add 1/6 of the prepared Mexican red rice (approximately 30 grams) to the center of the tortilla.
⏱️ 1 min
- 8
Add 1/6 of the cooked taco beef mixture (approximately 160 grams) on top of the rice. Sprinkle 30 grams (1/6 of 180 grams) of low fat cheese over the filling.
⏱️ 1 min
- 9
Fold in the sides of the tortilla towards the center. Roll the tortilla tightly from the bottom to create a burrito. Repeat the assembly process for the remaining 5 tortillas to make a total of 6 burritos.
⏱️ 6 min
- 10
Toast and Store: Optionally, toast the assembled burritos in a pan (optionally with butter) folded side down to seal them and achieve a crispy exterior.
⏱️ 5 min
- 11
Allow the burritos to cool completely before wrapping them. Wrap each cooled burrito tightly in foil for storage.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Mexican Cheesy Beef Burritos
For the Taco Beef
- 800 grams lean ground beef, 5% or less
- 1 red onion, medium, diced
- 1 red bell pepper, diced
- 200 grams fajita sauce, Old El Paso brand
- as needed cooking spray
For the Homemade Taco Seasoning
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
For the Mexican Red Rice
- 15 grams light butter
- 200 grams washed rice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- 35 grams tomato paste
- 400 ml chicken stock, Oxo brand
Other Ingredients
- 6 protein tortillas, Mission brand, or low carb tortillas
- 180 grams low fat cheese
Instructions
- 1
Prepare the Taco Beef: Spray a large pan with cooking spray. Add 800 grams of lean ground beef (5% or less) to the pan. Cook the beef on high heat, breaking it up with a wooden spoon, until it's about halfway done and browned.
⏱️ 10 min - 2
Add the homemade taco seasoning (2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne, 1 teaspoon cumin, 1 teaspoon oregano, 2 teaspoons salt, 1 teaspoon black pepper) to the beef. Add 1 diced medium red onion and 1 diced red bell pepper to the pan. Stir the mixture and cook until the vegetables are soft.
⏱️ 10 min - 3
Add 200 grams of fajita sauce to the pan. Mix well until all ingredients are combined and the beef looks uniform in color. Remove from heat and set aside.
⏱️ 5 min - 4
Prepare the Mexican Red Rice: In a separate pot, melt 15 grams of light butter. Add 200 grams of washed rice to the melted butter.
⏱️ 2 min - 5
Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne, and 1 teaspoon salt to the rice. Add 35 grams of tomato paste to the pot. Stir the mixture and toast until fragrant.
⏱️ 3 min - 6
Pour in 400 ml of chicken stock. Bring the mixture to a bubble (boil). Reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes until the rice is fully cooked. Remove from heat and let it rest for 5 minutes, keeping the lid on.
⏱️ 25 min - 7
Assemble the Burritos: Lay out a warm tortilla on a clean surface. Add 1/6 of the prepared Mexican red rice (approximately 30 grams) to the center of the tortilla.
⏱️ 1 min - 8
Add 1/6 of the cooked taco beef mixture (approximately 160 grams) on top of the rice. Sprinkle 30 grams (1/6 of 180 grams) of low fat cheese over the filling.
⏱️ 1 min - 9
Fold in the sides of the tortilla towards the center. Roll the tortilla tightly from the bottom to create a burrito. Repeat the assembly process for the remaining 5 tortillas to make a total of 6 burritos.
⏱️ 6 min - 10
Toast and Store: Optionally, toast the assembled burritos in a pan (optionally with butter) folded side down to seal them and achieve a crispy exterior.
⏱️ 5 min - 11
Allow the burritos to cool completely before wrapping them. Wrap each cooled burrito tightly in foil for storage.
⏱️ 15 min