Cheesy Chipotle Beef Burritos
Savor the flavor of these scrumptious Cheesy Chipotle Beef Burritos, where tender, lean ground beef meets the smoky kick of chipotle peppers! Wrapped in a warm tortilla and oozing with gooey cheese, this healthier homemade twist on a classic will delight your taste buds and keep you coming back for seconds. Get ready to spice up your dinner routine!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- chopped chipotle peppers
- cilantro
- corn
- chopped garlic
- onions
- pepper
- diced tomatoes
🥩Meat & Seafood(1)
- lean ground beef
🥛Dairy & Eggs(2)
- light cream cheese
- light mozzarella cheese
🫙Pantry Staples(2)
- olive oil
- tortillas
🧂Spices & Seasonings(3)
- chili powder
- paprika
- salt
👨🍳 Instructions
- 1
Heat olive oil in a pan and add chopped garlic and onions. Cook until soft.
- 2
Make room in the pan for lean ground beef, then add salt, pepper, paprika, and chili powder. Cook until brown.
- 3
Add light cream cheese, chopped chipotle peppers, diced tomatoes, corn, and cilantro to the beef mixture. Mix well.
- 4
Grab your tortillas and add the beef mix.
- 5
Top with light mozzarella cheese, fold the sides, and carefully roll it into a burrito.
💡 Pro Tips
- ✓Cook ground beef to an internal temperature of 160°F and let it brown for 3-4 minutes undisturbed before stirring to develop the Maillard reaction for deeper flavor.technique160°F, 3-4 minutes
- ✓Warm tortillas in a dry skillet for 15-20 seconds per side or microwave wrapped in damp paper towels for 30 seconds to increase pliability and prevent cracking during rolling.technique15-20 seconds per side
- ✓Let the cream cheese mixture cool for 2-3 minutes before assembling burritos because hot filling will melt the cheese too quickly and create a soggy tortilla bottom.timing2-3 minutes
- ✓Use chipotle peppers in adobo sauce at a 1:2 ratio with the sauce because the adobo contains concentrated smoky flavors and balances the pepper's heat with sweetness.ingredient1:2 ratio
- ✓Place cheese in the center of the tortilla, not at the edges, because cheese acts as a binding agent when melted and prevents filling from leaking during the rolling process.technique
Share this recipe