These ground beef, rice, and cheese burritos are a hearty, protein-rich meal that freeze and reheat well. They make perfect quick dinners—ready in minutes—or portable lunches for work. Meal prepping these burritos saves time on busy evenings while delivering a satisfying, comforting meal.
For extra flavor, try filling them with Instant Pot Mexican rice for a bolder, more aromatic filling.
Simplifying dinner makes all the difference when time is short. Planning meals in advance, stocking the freezer with prepared dishes, leaning on leftovers, and keeping a well-stocked fridge are practical habits that reduce evening stress. I keep a variety of dairy and cheeses on hand for quick, protein-packed meals.
This is essentially a clean-out-the-fridge recipe and is very adaptable. A base of flour tortillas and quick-cooking brown rice adds fiber and bulk, while full-fat Greek-style yogurt and cheese boost the protein and creaminess.
To assemble, spread a generous layer of thick yogurt on each tortilla — I like the 10% milkfat variety because it’s rich and holds the filling together for easy rolling. The yogurt doubles as a creamy sauce when reheated. Add store-bought salsa for brightness and heat, then pile on whatever vegetables you have: grilled corn, sautéed greens, zucchini, peppers, roasted root vegetables, or air-fryer eggplant all work well. Be careful not to overfill; after the first burrito you’ll get a feel for how much fits comfortably.
Once rolled, wrap each burrito in aluminum foil and place them in large freezer bags. Reheat individual burritos in the microwave or warm a batch in the oven. Serve with extra yogurt and salsa for dipping, if desired.
Ground Beef, Rice & Cheese Freezer Burritos
Ingredients
- 2 tbsp olive oil
- 1 lb lean ground beef
- Kosher salt
- 1 tbsp chili powder (the chili spice mix, not ground cayenne)
- 1 ¼ cups raw brown rice (par-boiled rice works to speed cooking)
- About 2 ½ cups full-fat Greek-style yogurt (or higher fat; Canadian-milk style if preferred)
- About 3 cups roasted, grilled, or steamed vegetables
- Store-bought salsa to taste
- About 2 ½ cups grated cheddar cheese
- Handful of cilantro leaves
- About 16 small whole wheat or white flour tortillas (or 8 large) (fill count varies with how snugly you pack them)
Instructions
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Heat the olive oil in a large heavy skillet over medium heat. Add the ground beef, ½ teaspoon salt, and the chili powder. Cook until the beef is no longer pink and begins to brown, about 8 minutes. While the beef cooks, prepare the brown rice according to package directions.
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Spread a thick layer of yogurt over a tortilla. Top with a spoonful of rice and a spoonful of the spiced beef, then add vegetables and a drizzle of salsa. Sprinkle generously with cheese and a few cilantro leaves. Fold the sides over about ½ inch, then roll the tortilla tightly. Repeat with remaining ingredients. Wrap each burrito snugly in aluminum foil and place in freezer bags.
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To reheat from frozen: remove the aluminum foil and microwave on high for about 2 minutes per side, or until the center reaches 165ºF and is steaming hot. To reheat a batch in the oven, keep burritos in foil and warm at 350ºF—allow roughly 20 minutes for small burritos or up to 40 minutes for larger ones.
Tried this recipe? Leave a comment!