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Cheeseburger Burrito

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A close up shot of a Cheeseburger Burrito split in half on a plate
This cheeseburger burrito takes the best of both worlds, combines all the classic burger ingredients, and bundles them up in a convenient tortilla wrap.
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Table of Contents
  1. Cheeseburger Burrito Ingredients
  2. How to Make This Cheeseburger Burrito Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Popular Recipes

If you’re looking for an epic fusion meal that’ll seriously satisfy your cravings, look no further than this insanely delicious cheeseburger burrito. The hearty concoction is made by stuffing ground beef, cheese, and all the usual burger fixings inside a warm tortilla wrap. 

A close up shot of a Cheeseburger Burrito split in half on a plate

Cheeseburger Burrito Ingredients

Cheeseburger Burrito raw ingredients that are labeled

You’ll need:

  • 1½ pounds lean ground beef
  • 1 cup finely diced sweet yellow onion (divided)
  • 1 cup freshly shredded mild cheddar cheese
  • ½ cup + 2 tablespoons ketchup
  • ⅓ cup sweet pickle relish
  • 3 tablespoons prepared yellow mustard
  • 1 teaspoon fresh cracked black pepper
  • 6 (10-inch) flour tortilla (burrito size) 
  • 8 ounces of Velveeta (or a generic version), cubed
  • 1½ cups shredded lettuce (¼ cup per burrito)
  • ¾ cup chopped Roma tomatoes (2 tablespoons per burrito)

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: You can add crispy bacon strips to make it a bacon cheeseburger burrito. Dill pickles, fried mushrooms, or any other toppings you enjoy on your burgers would take these burritos to the next level.

CHEESE: You can substitute shredded American cheese for cheddar cheese.

How to Make This Cheeseburger Burrito Recipe

STEP ONE: Add the ground beef and ½ cup of diced onion to a 3 to 4-quart saucepan over medium-high heat. Cook uncovered and stir often until the ground beef is no longer pink. Drain any excess liquid.

STEP TWO: Reduce the heat to medium-low. Add in the ketchup, pickle relish, and mustard. Stir and bring to a simmer. Continue to cook for 3 to 4 more minutes. 

ketchup, relish, and mustard added to to a skillet and stirred together

STEP THREE: Remove the pan from the heat. Stir in the shredded cheddar and the black pepper. Continue stirring until the shredded cheese is well incorporated.

shredded cheddar and black pepper stirred in a a bowl

STEP FOUR: Add the cubed Velveeta to a medium-sized microwave-safe bowl. Microwave in 45-second intervals, stirring until the cheese is completely melted and smooth.

melt cheese in a bowl

STEP FIVE: Heat the 6 tortillas for 45 seconds using a microwave-safe tortilla warmer. 

OUR RECIPE DEVELOPER SAYS

If you do not have a microwave-safe tortilla warmer, you can use damp paper towels to cover the tortillas while heating in the microwave. 

STEP SIX: Measure out ½ cup of the ground beef mixture, and spread it out in a 4-inch x 2-inch section on each tortilla.

PRO TIP:

Be sure to keep the warm tortillas covered to prevent the tortillas from drying out and the edges from becoming brittle. This would make rolling the tortillas a bit difficult.

STEP SEVEN: Top the ground beef with 2 teaspoons of ½ cup of diced onion.

STEP EIGHT: Top the diced onion with 2 tablespoons of melted Velveeta, shredded lettuce, and chopped tomato.

PRO TIP:

If the Velveeta is too thick, you can add 1 to 2 tablespoons of half and half.

diced onion, cheese, lettuce and tomato topped on top of the tortilla on a plate

STEP NINE: Fold the sides of the burrito towards the center over the burrito filling and hold the sides in place.

STEP TEN: Fold the bottom of the burrito over the folded sides. Carefully tuck the bottom under the filling, pulling it snug. Begin rolling the burrito toward the opposite end. Be sure to tighten the burrito as you roll and keep the sides tucked in. Serve immediately.

filling tucked under the bottom on a plate

How To Serve

These flavorful cheeseburger burritos make a quick weeknight meal that will keep you full and satisfied. For delicious side dishes, we love this homemade Spanish rice recipe or corn salad to complete your Mexican-inspired dinner.

Our burrito bowls feature a deconstructed burrito that allows you to customize your toppings while our baked burritos come from the oven bubbling.

Storage

IN THE FRIDGE: Store any leftover rolled burritos in an airtight container in the refrigerator for up to 2 days. You can also keep the filling in the refrigerator for up to 4 days and add it to the tortillas at dinner time. 

IN THE FREEZER: You can freeze the filling for up to 1 month, reheat and add it to your tortillas when you need a quick meal. 

A close up shot of a Cheeseburger Burrito on a plate

Packed with plenty of great flavors, burritos are such a yummy way to get all of your food groups into one portable package. This recipe takes it a step further and changes the ingredients inside to make the burrito taste just like everyone’s favorite all-American food.

FREQUENTLY ASKED QUESTIONS

Can I make this easy recipe ahead of time?

You can prepare the burrito filling ahead of time and keep it in the fridge. Add it to the warm tortillas right before you are ready to serve. 

Can I use corn tortillas instead of flour tortillas?

We find that corn tortillas don’t roll as well in these burrito-style cheeseburger wraps. Stick with soft flour tortillas if you can for the best result.

Can I freeze these burritos?

You can make the filling ahead of time and freeze it. Thaw overnight and add it to the warm tortillas once you are ready to enjoy this dish.

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A close up shot of a Cheeseburger Burrito split in half on a plate

Cheeseburger Burrito

5 from 35 votes
This cheeseburger burrito takes the best of both worlds, combines all the classic burger ingredients, and bundles them up in a convenient tortilla wrap.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 1 ½ pounds lean ground beef
  • 1 cup sweet yellow onion, finely diced, divided
  • 1 cup mild cheddar cheese, freshly shredded
  • ½ cup ketchup
  • 2 tablespoons ketchup
  • cup sweet pickle relish
  • 3 tablespoons prepared yellow mustard
  • 1 teaspoon fresh cracked black pepper
  • 6 to 10 inch flour tortilla, burrito size
  • 8 ounces Velveeta, cubed (or a generic version)
  • 1 ½ cups shredded lettuce (¼ cup per burrito)
  • ¾ cup chopped roma tomatoes (2 tablespoons per burrito)

Instructions
 

  • Add the ground beef and ½ cup of diced onion to a 3 to 4 quart saucepan over medium-high heat. Cook uncovered and stir often until the ground beef is no longer pink. Drain any excess liquid.
  • Reduce the heat to medium-low. Add in the ketchup, pickle relish and mustard. Stir and bring to a simmer. Continue to cook for 3 to 4 more minutes.
  • Remove the pan from the heat. Stir in the shredded cheddar and the black pepper. Continue stirring until the shredded cheese is well incorporated.
  • Add the cubed velveeta to a medium size microwave safe bowl. Microwave in 45 second intervals, stirring until the cheese is completely melted and smooth.
  • Using a microwave safe tortilla warmer, heat the 6 tortillas for 45 seconds.
  • Measure out ½ cup of the ground beef mixture, and spread out in a 4 inch x 2 inch section.
  • Top the ground beef with 2 teaspoons of the ½ cup of diced onion.
  • Top the diced onion with 2 tablespoons of the melted velveeta, shredded lettuce and chopped tomato.
  • Fold the sides of the burrito towards the center over the filling and hold the sides in place.
  • Fold the bottom of the burrito over the folded sides. Carefully tuck the bottom under the filling, pulling it snug. Begin rolling the burrito toward the opposite end. Be sure to tighten the burrito as you roll and keep the sides tucked in. Serve immediately.

Notes

  • If you do not have a microwave-safe tortilla warmer, you can use damp paper towels to cover the tortillas while heating in the microwave.
  • Be sure to keep the warm tortillas covered to prevent the tortillas from drying out and the edges from becoming brittle. This would make rolling the tortillas a bit difficult.
  • If the Velveeta is too thick, you can add 1 to 2 tablespoons of half and half.

Nutrition

Calories: 599kcal | Carbohydrates: 56g | Protein: 43g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 1776mg | Potassium: 860mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1017IU | Vitamin C: 6mg | Calcium: 492mg | Iron: 6mg
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