Beef Brisket, Rice and Cheese Burritos

On the menu tonight – Beef Brisket, Rice, and Cheese Burritos!

I made a brisket the other night, and I’m already working on things I can do with it. Steak burritos are awesome, so I decided to make a batch of burritos.

Steak burritos from my local Mexican place are so delicious and were the inspiration for what I made tonight. I tried to keep it pretty simple as far as ingredients, beef, onions, peppers, cheese, and rice. Red bell pepper and jalapeno were the peppers. The burritos were seasoned pretty simply with some ground cumin, salt and pepper. Mexican cheese blend and queso blanco were the cheeses used. I kind of went crazy on the cheese at the store, buying the Mexican blend, Queso blanco, another pre-shredded queso blanco cheese, and a pre-made queso blanco with jalapenos like you get when you order cheese dip.

The pre-shredded queso blanco tasted pretty much like mozzarella and decided I won’t be using that again. I tasted the pre-made queso blanco with jalapenos and while it was pretty good decided not to use it for this application.

The only fussy thing about this dish was folding the burritos. I decided to use measuring cups to make sure that I could roll each one shut consistently. In the end, I was really happy with the way they turned out. I hope the next time you are craving Mexican food, you will try Beef Brisket Burritos!

Beef Brisket, Rice and Cheese Burritos

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By Patrick Dulmage Serves: 8
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour

Beef Brisket, Rice and Cheese Burritos


  • 2-3 lbs cooked beef brisket, shredded or chopped
  • 8 large flour tortillas
  • 1 red bell pepper, diced
  • 1 Vidalia Onion, diced
  • 1 Jalapeño pepper, seeded and diced
  • 3-4 cups Mexican cheese blend, shredded
  • 1 cup rice
  • 2 cups water or chicken stock
  • 2-3 Tbsp Rotelle tomatoes and chiles
  • 1 tsp cumin
  • 1 Tbsp olive oil



Pre-heat a large skillet over med-high heat


Add olive oil onion, bell pepper, and jalapeño


Cook the mixture beyond translucent and let it get a little darker


Once done, cut the heat, add the brisket, mix, and let it cool


If you haven't already, start on the rice


Rinse the rice and then add it along with the chicken stock to a small pot


Bring the water and rice to a boil, then simmer 12 minutes


If it doesn't look light and fluffy allow more time to finish cooking


Once finished, add the Rotelle tomatoes and stir to combine


With the rice finished, warm the tortillas to make them pliable


Add about a 1/4 cup of the rice mixture on a tortilla


Sprinkle some shredded cheese, not too much, on the rice


Add about 1/4-1/2 cup of the brisket, onion, pepper mixture


Tightly roll the burrito and put in a baking dish


Repeat for the rest of the burritos


Top the burritos with some more cheese


Bake for about 30 minutes until the cheese is bubbly and a little browned


Serve with sour cream and your favorite salsa

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