Mission Burrito West Hills Taco Tuesday Recipe

This recipe recreates the beloved Mission-style burrito—a large, foil-wrapped tortilla packed with seasoned meat, rice, beans, cheese, and salsa—perfect for a West Hills Taco Tuesday. It’s a build-your-own feast that satisfies a crowd, with bold flavors and hearty textures that make it a weekly favorite. The key is layering ingredients so every bite has a bit of everything, and wrapping it tightly so it holds together.

Ingredients

2 lbs (900 g) beef chuck, cut into 1-inch cubes (or use 2 lbs ground beef for a quicker version)
1 tbsp (15 ml) vegetable oil
1 medium onion, diced (about 1 cup / 150 g)
3 garlic cloves, minced
1 tbsp (8 g) chili powder
1 tsp (2 g) ground cumin
1 tsp (2 g) smoked paprika
1/2 tsp (1 g) dried oregano
1 cup (240 ml) beef broth
1 can (14.5 oz / 411 g) diced tomatoes, with juices
1 tsp (5 g) salt, plus more to taste
1/2 tsp (1 g) black pepper
2 cups (370 g) long-grain white rice, uncooked
4 cups (960 ml) water
1 tbsp (15 ml) lime juice
1/4 cup (4 g) chopped fresh cilantro
1 can (15 oz / 425 g) pinto beans, drained and rinsed (or black beans)
6 large flour tortillas (10-inch / 25 cm)
2 cups (225 g) shredded Monterey Jack or cheddar cheese
1 cup (240 ml) salsa (store-bought or homemade)
1/2 cup (120 ml) sour cream (optional)
1 avocado, sliced (optional)

Instructions

Cook the beef: If using chuck cubes, heat oil in a large pot over medium-high heat. Brown the beef in batches, about 3–4 minutes per side. Remove and set aside. If using ground beef, cook until no longer pink, about 8 minutes, then drain excess fat.
Sauté aromatics: In the same pot, add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
Add spices: Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
Simmer the filling: Return the beef (or add ground beef) to the pot. Add beef broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour (if using chuck) or 20 minutes (if using ground beef) until the beef is tender and the sauce thickens. Season with salt and pepper to taste.
Cook the rice: While the beef simmers, rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in lime juice and cilantro.
Warm the beans and tortillas: In a small saucepan, heat the pinto beans over medium-low heat until warm, about 5 minutes. Wrap tortillas in foil and warm in a 350°F (175°C) oven for 10 minutes, or microwave for 30 seconds each.
Assemble the burritos: Lay a warm tortilla on a flat surface. Place a scoop of rice (about 1/2 cup / 100 g) in the center, slightly below the middle. Top with a generous scoop of beef (about 1/2 cup / 120 g), then beans, cheese, salsa, sour cream, and avocado if using.
Fold and wrap: Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and roll tightly away from you, tucking in the sides as you go. Wrap in foil if desired.
Serve: Cut in half if desired, and serve immediately.

Tips

Substitutions: Use chicken, pork, or a vegetarian mix of roasted vegetables instead of beef. For a lower-carb option, use large lettuce wraps instead of tortillas.
Storage: Unwrapped burritos can be stored in an airtight container in the fridge for up to 3 days. Keep the filling components separate if you plan to freeze.
Common mistakes: Overfilling the tortilla leads to tearing. Use a 10-inch tortilla and don’t exceed 1.5 cups of filling total. Also, make sure the tortilla is warm—cold tortillas crack when folded.
Make ahead: The beef and rice can be made a day in advance and refrigerated. Reheat gently before assembling.

Serving Suggestions

Serve these burritos with a side of tortilla chips and guacamole, or a simple green salad with lime vinaigrette. For a Taco Tuesday spread, offer extra salsa, hot sauce, and pickled jalapeños on the table.

Variations

Breakfast burrito: Swap the beef for scrambled eggs, add hash browns, and use breakfast salsa.
California style: Add french fries inside the burrito for a crunchy, indulgent twist.
Spicy version: Add chipotle peppers in adobo sauce to the beef while simmering, or use pepper jack cheese.
Seafood: Use grilled shrimp or fish (cook to 145°F / 63°C) and a mango salsa for a fresh take.

Storage and Reheating

Assembled burritos can be refrigerated in foil for up to 3 days. To reheat, remove foil and microwave on high for 2–3 minutes, or place in a 350°F (175°C) oven for 15 minutes until heated through. For freezing, wrap each burrito tightly in foil and place in a freezer bag; they keep for up to 3 months. Thaw overnight in the fridge before reheating. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.

Frequently Asked Questions

Can I use ground turkey instead of beef? Yes, ground turkey works well. Cook it to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.

How do I prevent the burrito from getting soggy? Keep the rice and beans warm but not overly wet. Drain the beans well, and let the beef sauce reduce until thick. Also, place a layer of rice at the bottom to absorb moisture.

Can I make these gluten-free? Use gluten-free tortillas (corn or cassava flour) and ensure your salsa and spices are gluten-free. The rest of the ingredients are naturally gluten-free.

What if I don’t have a food thermometer? For ground beef, it should be cooked until no longer pink and juices run clear. But a thermometer is the safest way to confirm 160°F (71°C).

How do I wrap a burrito so it doesn’t fall apart? Fold the sides in first, then roll from the bottom, keeping the filling compact. Use a tight roll and place the burrito seam-side down on a plate.

Can I use leftover steak? Absolutely. Slice leftover steak thinly and reheat in a skillet with a little oil until hot (165°F / 74°C). Proceed with assembly.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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