Make-ahead Individual Beef and Cheese Burritos

So you’re reading this and you’re thinking, “Wait, that’s not low-carb and again it’s not wheat free… ”  Here is another individual freezer meal that I developed to feed the child when we need something fast.

Make-ahead Individual Beef and Cheese Burritos

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 lb organic ground beef.  I prefer getting ground beef from a local butcher that grinds the meat in the store.  If you don’t have a place like that near you, go to Whole Foods or Trader Joe’s.  I’m a huge fan of a Trader Joe’s trip when I’m making a bunch of freezer meals.
  • 1 package large flour tortillas.  The larger the better.  Seriously…  You’re going to fill these up with beef and cheese and then roll them up.  The Trader Joe’s ones are the best I’ve found.  They expire quite quickly, which means that they don’t have strange ingredients and preservatives. Another reason to make a bunch of these to freeze. Whole Foods also sells a large organic flour tortilla here in Colorado.
  • 1 teaspoon Wildtree Fajita Seasoning.  If you don’t have this on hand, use a good fajita seasoning.  I like Wildtree b/c it doesn’t have any strange fillers, wheat, or corn flour. You can also use Penzey’s.
  • 1 teaspoon Wildtree Garlic Galore Seasoning, or powdered garlic.
  • 1 12 oz package Mexican style shredded cheese.  We like a lot of cheese in our burritos, so I buy two bags when I’m making freezer meals.  I like this one from Trader Joe’s or the Whole Foods 365 Mexican shredded cheese.

Cooking day directions:

Preheat a large frying pan on medium.  Cook the ground beef until brown and then stir in fajita seasoning and garlic seasoning. I don’t add any liquid to the mixture.  Set aside but leave on the stove. You want the meat mixture when you do assembly.

Set up a work area and begin assembly.  Take a tortilla and put it on a large dinner plate. I run my hands under a running faucet and sprinkle water on both sides of the tortilla. Place the plate with the tortilla in the microwave, and microwave on high each side for 12 to 15 seconds. Once the tortilla is warm, transfer the plate to a cutting board.  Fill the tortilla with a handful of cheese. Don’t put cheese all the way to the edge.  You want some tortilla left on the end that you are going to fold.  Add heaping 1/3 cup measure full of beef. Fold up like a burrito. (See pictures.)

Wrap it in plastic wrap and set aside. Once you’ve done all of the burritos, put the individually wrapped burritos into a Ziploc gallon freezer bag.  Label with content name and date.  (Hint: label the bag before you fill it with the burritos).  Also, see this link for my handy freezer inventory.

Reheating directions:

Simply place one burrito on a microwave-proof plate and cover with a damp paper towel.  Microwave on 70-80% power for about 90-120 seconds, flipping half-way through. Enjoy!

Recipe note: You can easily double or triple this recipe. Each serving makes approx. 6 large burritos. You can increase the spice level or make the meat more flavorful by adding other spices. I’ve kept this simple, tasty, and delicious for a kid’s taste buds. My husband often eats these at midnight snacks. I’d much he eat this than junk.

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