This hearty Cowboy Burrito is a flour tortilla packed with taco-seasoned ground beef, crispy french fries, cheese, black beans, and hot melty cheese curds. Then, I like to drizzle a little sour cream and top it with some freshly made pico de gallo! I told you…it is packed, not only with ingredients, but flavors and textures! Just one of these burritos will satisfy even the hungriest of eaters! I also have a Cowboy Breakfast Burrito that will keep you going strong all day!
Ingredients & Substitutions
- Ground Beef: The ground beef and vegetables are seasoned with taco seasoning. If you don’t have ground beef, ground turkey, pork, or chicken would also work (but just be a little different in taste).
- Vegetables: I added onion, red bell pepper, and jalapeno pepper for a little crunch, flavor, and a subtle kick to the filling. You can easily add your favorite vegetables. And, if you don’t want any heat, leave out the jalapeno pepper. Or, for more heat, leave the seeds and membranes intact or use a hotter pepper like a serrano pepper.
- French Fries: Follow the package instructions to cook frozen french fries. Or, try my air fryer french fries. For a different twist, try adding tater tots or sweet potato fries!
- Black Beans: Be sure to drain and rinse black beans before using. Pinto beans or kidney beans would also be delicious. Or, leave out the beans if you are not a fan or don’t have any on hand.
- Cheese: I like the slight kick of pepper jack cheese, but you can use your favorite kind of cheese.
- Cheese Curds: The first booth I run to (yes, run) at the State Fair is the cheese curd booth! I love them! I have a wonderful recipe for cheese curds if you need some. But, don’t eat all of them before you add them to the burrito! (I might be talking to myself here…)
- Flour Tortillas: Look for extra large (burrito) flour tortillas! (Or, make your own.) You want to get all of the delicious ingredients wrapped in there!
Do I Have To Pan-Fry The Burritos?
Once assembled, I like to pan-fry the burritos to add a nice, crispy texture to the tortillas. It also helps seal the edges, making them easier to eat. But, if you are in a hurry (and who wouldn’t want to dig right into these?!?), or just want a softer tortilla, you can skip the pan-frying. The burritos will still be delicious!
Make Ahead Cowboy Burritos
You can get a head start on these burritos. Get the ground beef and vegetables cooked in advance. Then, store it in an airtight container in the refrigerator for a few days. I would not recommend making the french fries and cheese curds ahead of time–they will get a little soggy. But, if you do make them ahead of time, they can be crisped up in the air fryer when ready to assemble the burritos.
Storing & Reheating Cowboy Burritos
Store the assembled cowboy burritos in the refrigerator or freezer.
To Refrigerate: After assembling, wrap the burritos in aluminum foil or plastic wrap. Or, store them in an airtight container. They will keep in the refrigerator for up to 2-3 days.
To Freeze: Allow the ingredients to come to room temperature before wrapping each burrito individually in aluminum foil or plastic wrap. Store them in a freezer-safe resealable bag or container. They will last up to 2-3 months.
To Reheat Burritos: Reheat the burritos in the oven or microwave.
Cowboy Burrito
Ingredients
Cowboy Burritos
- 1 pound ground beef
- 1 medium yellow onion, diced (about 1 cup)
- 1 large red bell pepper, diced
- 1 medium jalapeño, seeded, finely diced
- 1 packet (1 ounce) taco seasoning
- 4 large tortillas, burrito size
- 2 cups frozen French fries, cooked according to package instructions, divided
- 1 cup (172 g) black beans, drained, rinsed, divided
- 1 cup (113 g) pepper jack cheese, shredded, divided
- 16 fried cheese curds, divided
- 1 tablespoon extra virgin olive oil
Toppings
- sour cream, for drizzling
- pico de gallo
Instructions
- To a large skillet over medium heat, add the ground beef, onion, red pepper, jalapeño, and taco seasoning. Cook, breaking up the meat as you go, until the meat is no longer pink and the vegetables are softened, about 6-8 minutes. Remove from heat and set aside.
- Lay out the tortillas on a flat surface.
- In the center of each tortilla, add ¼ pound of the ground beef mixture, ½ cup of cooked French fries, ¼ cup of black beans, ¼ cup of pepper jack cheese, and 3-4 cheese curds.
- Carefully fold the sides of the tortilla inward over the filling. Then, roll the burrito tightly from bottom to top, ensuring the filling is securely tucked inside.
- To a large skillet over medium heat, add oil. Once hot, place the burritos seam-side down in the skillet. Cook for 2-3 minutes per side, pressing gently with a spatula until each side is golden brown and crispy.
- Transfer the burritos to a plate and top each with a drizzle of sour cream and a generous scoop of pico de gallo. Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These are impressive and so tasty! The combination of crispy fries and melty cheese curds inside is genius!
Elizabeth
Who knew you could stuff a burrito with so many delicious ingredients?!? These are massive and really good!
Annabelle
These are definitely hearty, flavorful, and sure to impress!
Bella
Now these burritos are comfort food at its best! Wow!
Selena
A deliciously loaded burrito that’s perfect for a big appetite! The crispy fries and fried cheese curds are a fun addition to the beef and beans.
I love making you recipes. They are so goo