High protein, beefy cheesy burritos
High protein, beefy cheesy burritos is a easy Mexican‑American recipe that serves 6. 560 calories per serving. Recipe by Cookingforgains on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 5 min
Cost: $25.14 total, $4.19 per serving
Ingredients
- 2 lb Lean Ground Beef (95 % lean, preferably grass‑fed)
- 1 piece Bell Pepper (red or green, diced)
- 1 piece White Onion (medium, diced)
- 100 g Taco Bell Seasoning Blend (store‑bought taco seasoning; see video description for blend details)
- 2 tbsp Additional Taco Seasoning (optional extra flavor for the meat)
- 200 g White Rice (rinsed until water runs clear)
- 1 tbsp Tomato Paste (squirted into the rice broth)
- 16 oz Chicken Bone Broth (low‑sodium, used to cook the rice)
- 1 cup Mexican Cheese Blend (2% Fat) (shredded; can use a blend of cheddar and Monterey Jack)
- 6 tbsp Sour Cream (about 1 tbsp per burrito, for topping)
- 6 pieces Large Flour Tortillas (10‑inch, flexible for rolling)
- 2 tbsp Olive Oil (for sautéing vegetables and browning beef)
- 1 tsp Salt (adjust to taste)
- ½ tsp Black Pepper (freshly ground)
- ½ cup Water (to adjust rice consistency if needed)
Instructions
Prep Vegetables
Dice the bell pepper and white onion into small, uniform pieces. Set aside in a mixing bowl.
Time: PT5M
Mix Taco Seasoning
Combine the 100 g Taco Bell seasoning blend with 2 tbsp of additional taco seasoning (if using) in a small bowl. Stir until well blended.
Time: PT3M
Brown Ground Beef
Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the ground beef, breaking it up with a spatula. Cook, stirring occasionally, until fully browned (no pink), about 8 minutes.
Time: PT8M
Temperature: Medium‑high heat
Season the Beef
Sprinkle the mixed taco seasoning over the browned beef. Add salt and black pepper. Stir to coat evenly and cook for another 2 minutes to let the flavors meld.
Time: PT2M
Temperature: Medium heat
Cook the Rice in Broth
While the beef finishes, rinse the 200 g rice until water runs clear. In a medium saucepan, combine the rinsed rice, 16 oz chicken bone broth, 1 tbsp tomato paste, and ½ tsp salt. Bring to a gentle boil, then reduce to a low simmer, cover, and cook for 15 minutes until the liquid is absorbed and rice is tender.
Time: PT15M
Temperature: Simmer
Assemble Burritos
Lay a tortilla flat on a plate. Place a generous scoop of the seasoned beef in the center, then add a spoonful of cooked rice, a sprinkle of shredded Mexican cheese, and a dab of sour cream. Fold the sides inward, then roll tightly from one end to the other, tucking as you go to seal the filling.
Time: PT10M
Toast the Burritos
Preheat a clean skillet over medium heat. Place the assembled burritos seam‑side down on the skillet. Cook for 2‑3 minutes per side, pressing gently with a spatula, until the tortillas are golden and the cheese melts. Optionally, wrap each toasted burrito in foil to keep warm.
Time: PT5M
Temperature: Medium heat
Nutrition Facts
- Calories
- 560
- Protein
- 52 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: High‑protein, Gluten (contains wheat), Contains dairy
Allergens: Wheat (tortillas), Dairy (cheese, sour cream)
Ingredient Substitutions
- Instead of Lean Ground Beef: Ground turkey, Ground chicken
- Instead of Bell Pepper: Poblano pepper, Anaheim pepper
- Instead of White Onion: Yellow onion, Sweet onion
- Instead of Taco Bell Seasoning Blend: Homemade taco seasoning
- Instead of Additional Taco Seasoning: Chili powder and cumin mix
- Instead of White Rice: Brown rice, Quinoa
- Instead of Tomato Paste: Tomato sauce (reduced)
- Instead of Chicken Bone Broth: Vegetable broth, Water with bouillon
- Instead of Mexican Cheese Blend (2% Fat): Reduced‑fat mozzarella, Cheddar
- Instead of Sour Cream: Greek yogurt, Creme fraiche
- Instead of Large Flour Tortillas: Low‑carb tortillas, Corn tortillas
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Skillet or Frying Pan
- Medium Saucepan with Lid
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Mixing Bowl
- Baking Sheet or Grill Pan
- Aluminum Foil (optional)
- Plate for Assembling
Critical Steps — Do Not Skip
- Brown ground beef until fully cooked
- Season the beef with taco seasoning
- Cook rice in chicken bone broth for flavor
- Assemble burritos tightly to prevent spilling
- Toast burritos to seal and melt cheese
Chef Tips from the Video
- Use a high‑heat oil like avocado oil for an extra crisp tortilla
- Add a pinch of smoked paprika to the taco seasoning for a subtle smoky depth
- For extra protein, mix in a handful of black beans with the rice
Troubleshooting
Burritos fall apart when rolling
Keep the filling compact and pull the tortilla tight while rolling; tuck both sides before the final roll.
Rice is too wet or soggy
Make sure to measure the broth accurately and let the rice rest covered for 5 minutes after cooking to allow excess moisture to evaporate.
Beef is dry
Do not over‑cook; brown just until no pink remains and add a splash of broth or water if it looks dry before seasoning.
Storage
Refrigerator: Store assembled burritos in an airtight container for up to 3 days
Freezer: Wrap each burrito tightly in foil and freeze for up to 2 months
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Cook the beef and rice up to step 4 and store them separately in the fridge for up to 3 days
- Assemble burritos a day ahead and keep wrapped in foil; toast just before serving
- Freezing assembled burritos works well—thaw overnight in the fridge before reheating
Frequently Asked Questions
What is the cultural significance and history of high‑protein burritos in Mexican‑American cuisine?
Burritos originated in northern Mexico as simple flour‑tortilla wraps filled with beans and meat. In the United States, especially among fitness‑focused communities, they have been adapted to include high‑protein ingredients like lean beef and rice to meet modern nutritional goals while retaining the classic handheld format.
What are the traditional regional variations of burritos in Mexican cuisine compared to this high‑protein version?
Traditional Mexican burritos often feature refried beans, cheese, and salsa, and are smaller. In contrast, this high‑protein version swaps beans for seasoned rice and adds a generous amount of lean ground beef, boosting protein content for athletes and bodybuilders.
How is the authentic traditional way of serving burritos in northern Mexico different from the toasted method shown in this video?
In northern Mexico, burritos are typically served soft, un‑toasted, allowing the fillings to stay moist. The video’s toasted method adds a crisp exterior, which is a modern American twist to improve texture and keep the wrap sealed during transport.
What occasions or celebrations is the burrito traditionally associated with in Mexican culture?
Burritos are a staple street‑food and are commonly enjoyed at casual gatherings, festivals, and family picnics. They are not tied to a specific holiday but are popular for quick, hearty meals during celebrations.
How does this high‑protein burrito fit into the broader Mexican‑American fitness cuisine tradition?
Mexican‑American fitness cuisine often blends bold flavors with macro‑friendly ingredients. This burrito combines classic taco seasoning with lean beef, rice cooked in bone broth, and low‑fat cheese, delivering a balanced meal that aligns with muscle‑building diets while keeping the familiar Mexican flavor profile.
What are the authentic traditional ingredients for a classic burrito versus the substitutes used in this high‑protein recipe?
A classic burrito typically includes refried beans, pork or chicken, cheese, and sometimes rice, wrapped in a flour tortilla. In this high‑protein version, beans are replaced with seasoned rice, and lean ground beef is used instead of fattier cuts, while the cheese remains low‑fat to keep protein high and fat moderate.
What other Mexican‑American dishes pair well with these high‑protein burritos?
Serve them alongside a fresh pico de gallo, guacamole, or a simple cilantro‑lime slaw. A side of grilled corn (elote) or a light black‑bean salad complements the protein‑rich burritos without adding excess carbs.
What makes these high‑protein burritos special or unique in Mexican‑American cuisine?
The combination of lean ground beef, rice cooked in chicken bone broth, and a precise taco seasoning blend provides over 50 g of protein per serving while maintaining authentic Mexican flavors, making them uniquely suited for athletes seeking both taste and nutrition.
What are the most common mistakes to avoid when making high‑protein burritos at home?
Common errors include over‑cooking the rice so it becomes mushy, under‑seasoning the beef, and not rolling the tortilla tightly enough, which leads to fillings spilling out during toasting. Follow the critical steps and keep the heat moderate to prevent burning.
Why does this recipe use chicken bone broth to cook the rice instead of water?
Chicken bone broth adds extra protein, depth of flavor, and a richer mouthfeel to the rice, complementing the beef and enhancing the overall nutritional profile, whereas water would result in a flatter taste.
What does the YouTube channel Cookingforgains specialize in?
The YouTube channel Cookingforgains focuses on high‑protein, fitness‑oriented meals, meal‑prep strategies, and nutrition‑focused cooking tips designed for athletes, bodybuilders, and health‑conscious home cooks.
How does the YouTube channel Cookingforgains' approach to Mexican‑style cooking differ from other Mexican cooking channels?
Cookingforgains emphasizes macro‑counting, protein maximization, and ingredient swaps (e.g., lean beef, bone broth) while preserving authentic flavor, whereas typical Mexican channels prioritize traditional recipes without a specific focus on high‑protein nutrition.
Last updated: September 2, 2026
