Grab and Go Tex-Mex


I've been making these burritos for years. They are super easy and everyone loves them. I've also doubled the recipe when I've needed a large amount for a Tex-Mex themed meal or event.


1 lb hamburger meat, browned and seasoned with salt & pepper
1 pkg taco seasoning (I like mild/low sodium)
1 red bell pepper, chopped
1 small yellow onion, chopped
olive oil
1 small pkg mahatma yellow saffron rice
2 cups fiesta cheese, shredded
12-14 flour tortillas (small taco size)
foil for wrapping burritos


Chop red bell pepper and onion. Saute on low with a little olive oil. Prepare the yellow saffron rice, according to package instructions. The rice will take approximately 20 minutes, so begin browning the hamburger meat. Don’t forget to season meat with a little salt & pepper along the way.

When peppers & onions are done, turn off and set aside.

When the hamburger meat is browned, drain any fat. Add taco seasoning packet and water according to packet instructions. Prepare taco meat.

Once rice is tender and water absorbed, add rice to the skillet of peppers & onions. (Note: this rice makes a wonderful side for any Tex-Mex meal.)

In a large bowl, stir together the taco meat and the rice with peppers and onions. Add 2 cups of shredded fiesta cheese. The cheese will melt into the taco filling. Set aside.

Prepare 12-14 flour tortillas on a heated griddle.

Tear 12-14 pieces of aluminum foil for wrapping the burritos.

Once the tortillas are prepared, it’s time to roll the burritos. Place a tortilla on your foil stack. Add a nice spoonful of burrito filling. Roll burrito. Roll in foil, tucking the ends behind.

Place foil wrapped burritos on a pan or cookie sheet. Bake at 200 for 15-20 minutes.


Leftover burritos can be frozen for a quick meal on a busy day. The burritos will already be wrapped individually in foil, so just place them in a gallon size ziploc bag and pop them into the freezer. Burritos can be reheated from frozen in the oven, or removed from foil and microwaved for 1 minute.

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