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Maggie’s Borrowed Burritos

Maggie’s Borrowed Burritos

Maggie’s Borrowed Burritos

Admittedly, I can’t take credit for this recipe.  The story goes that my mom used to make them, but then I got the recipe from my dad, and then I happened to add some rice in there, which of course meant I could call them my own.  Isn’t that how the life cycle of recipes goes?


No matter its origin, I’ve found this recipe to be GREAT for making a big batch of burritos, freezing them, and then pulling out whatever quantity is needed for a quick lunch or a filling dinner.  They’re also AWESOME for new moms. I’ve had numerous friends ask for the recipe, so here it is!  Oh, and please forgive the lame cell phone photos.  In place of delaying this post to get higher quality photos, I opted to use janky cell pictures instead!  I promise, this will be one of your go-to meals, despite the plain photos!





  • 2 lbs. ground beef (or whatever meat or meat substitute you like!)
  • 2 packages of taco seasoning (or 4 tablespoons of homemade seasoning like I use – see below!)
  • 25-30 flour taco sized tortilla shells
  • 1 can (14.5oz) can refried beans
  • 2 cups cooked brown rice
  • 1 to 2 lbs. sharp cheddar or colby jack cheese, sliced in roughly 1″ x 3″ slices (quantity depends on how cheesy you like your burritos!)



  • Brown meat, then drain off fat.
  • Add taco seasoning and water as directed by packet.
  • Once meat is prepared, add refried beans and cooked brown rice and mix until evenly distributed.
  • Place meat/bean/rice mixture in center of shells, then place thick slice of cheese on top; fold four sides of shell in to create the classic “burrito shape”, then wrap in foil.  Heat to eat now, or freeze in a large freezer bag and heat for later (see below for heating instructions).


Photo Jan 22, 3 34 49 PM


  • If you just prepared them: Preheat oven to 375˚, then bake for 15-20 minutes while in foil.
  • If frozen and you thaw ahead of time: Thaw by placing in fridge the day before. Preheat oven to 375˚, then bake for 15-20 minutes while in foil.
  • If frozen and didn’t thaw: Place frozen burritos in oven before preheating.  The heating time of the oven will help thaw them.  Set oven to 350˚ and once oven has been fully heated, bake for additional 20-25 minutes.





The recipe I used came from Rachel Cooks, though it makes extremely small batches.  I calculated out larger measurements, so as to fill a canister at a time, and these were the quantities I used:

  • 1 cup chili powder
  • 4 tsp garlic powder
  • 4 tsp onion powder
  • 4 tsp crushed red pepper flakes
  • 4 tsp dried oregano
  • 8 tsp paprika
  • 1/2 cup ground cumin
  • 1/4 cup sea salt
  • 1/3 cup black pepper

When using the seasoning, use 2 tablespoons of seasoning plus 1/2 cup of water for every pound of meat (after browning it of course).  So for the above recipe of burritos, use 4 tablespoons of seasoning and 1 cup of water after the meat has browned and you drained off the fat.




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