One-Pan Beef and Bean Burrito Skillet

A Beef and Bean Burrito Skillet satisfies on all levels: meaty, slightly spicy, filling, and finished with gooey melted cheese. This one-skillet dinner is fast to make and versatile—serve it with tortilla chips, spoon it into flour tortillas, or enjoy it bowl-style.

Beef and Bean Burrito Skillet

This skillet version keeps things simple: everything cooks in one pan, and the meal comes together quickly. It combines lean ground beef, chiles, tomatoes, rice and refried beans for a saucy, hearty filling that melts under a blanket of cheddar. Use lower-fat ground beef to reduce grease, or thoroughly drain fattier beef after browning.

Ingredients Highlights

Key components are ground beef, taco seasoning, canned tomatoes with chiles, a jarred jalapeño salsa or a spicy tomato sauce, long-grain white rice to bulk the dish, and refried beans to thicken the filling. Shredded cheddar melts on top, and sour cream and fresh cilantro make ideal garnishes.

Quick cooking method

Brown the ground beef over high heat, breaking it into small pieces, then stir in taco seasoning so the spices toast and adhere to the meat. Add canned tomatoes with chiles, your preferred salsa or tomato sauce, water and rice, cover and simmer until the rice is tender. Stir in refried beans to thicken the mixture, remove from heat, top with shredded cheese and let residual heat melt it.

What’s the best way to serve a burrito skillet?

“Burrito” means “little donkey” in Spanish, a name inspired by the way a tortilla wraps and carries fillings. You can spoon the skillet filling onto large warmed tortillas and roll them up, or serve everything open-faced on a tortilla or over tortilla chips for a scoopable, casual meal.

To roll a burrito: place filling a third of the way up from the bottom of the warmed tortilla, leave an inch or two clear at the sides, fold the bottom edge up, tuck the sides in, and roll. If the filling is particularly saucy, wrap a small square of foil around the bottom to keep it contained. To soften tortillas quickly, lay one or two over the covered skillet for a minute so steam makes them more pliable and slightly tacky.

Serve with fresh guacamole and extra salsa for best results.

Are beans necessary in this recipe?

Refried beans add a creamy, mashed texture that helps thicken the filling so burritos don’t drip. If you prefer, substitute mashed black beans or vegetarian refried beans; mash whole black beans slightly so they integrate with the beef and rice. Note that traditional refried beans often contain lard, so choose vegetarian versions if you want to reduce saturated fat.

More Mexican-inspired recipe ideas

• Pressure Cooker Mexican Rice — a great side to round out the skillet.
• Grilled Mexican Street Corn — charred corn with cotija and lime as a vibrant side.
• Instant Pot Shredded Beef Burrito — a slow-simmered alternative for large batches.

Yield: 8 servings

Beef and Bean Burrito Skillet

Simple beef and bean burrito filling cooked with rice in one skillet. Load tortillas or serve with chips for an easy family dinner.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

• 1 pound lean ground beef
• 1 small can green chiles
• 1½ tablespoons taco seasoning (store-bought or homemade blend of cumin, paprika, salt, pepper, and cayenne)
• 1 can tomatoes with jalapeños or green chiles
• 1 can jalapeño-style tomato salsa (or similar)
• 1¼ cup water
• ½ cup long-grain white rice
• 1 small can refried beans (or mashed black beans)
• 2 cups shredded cheddar cheese

Garnish

• Sour cream
• Fresh cilantro
• Extra salsa or guacamole

Instructions

1. Brown the ground beef in a large non-stick skillet. Add the green chiles and taco seasoning while cooking, stirring so the spices coat the meat. Drain excess grease if necessary.
2. When the beef is mostly cooked, stir in the canned tomatoes, salsa, water, and rice. Cover, reduce heat to a simmer, and cook 15–20 minutes or until the rice is tender and has absorbed most of the liquid.
3. Stir in the refried beans to thicken the mixture. Remove the skillet from heat, sprinkle the shredded cheese on top, cover briefly and let the residual heat melt the cheese.
4. Serve hot with warmed tortillas or tortilla chips and garnish with sour cream, cilantro, and extra salsa or guacamole.

Tips and Variations

• Use lean ground beef and drain well for a less greasy result, or use ground turkey for a lighter version.
• Adjust heat by choosing mild or hot canned tomatoes and salsa. Add a pinch of cayenne or chopped fresh jalapeño for extra kick.
• For a vegetarian option, swap the beef for a plant-based crumbled protein and use vegetarian refried beans.
• If you want firmer rice, cook the rice separately and fold it into the skillet at the end to avoid overcooking.
• Leftovers keep well in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the mixture has thickened.

Nutrition Information (estimate)

Yield: 8 servings • Serving Size: 1

Amount per serving: Calories: 307 • Total Fat: 17g • Saturated Fat: 8g • Cholesterol: 79mg • Sodium: 701mg • Carbohydrates: 12g • Fiber: 2g • Sugar: 1g • Protein: 25g

Nutrition data is an estimate. For precise dietary needs, consult a trusted nutrition source.