One Pan Burrito Dinner (Easy 30-Minute Recipe!)

Name: One Pan Burrito Dinner (Easy 30-Minute Recipe!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tbsp. olive oil; ½ c. red onion, diced; ½ green bell pepper, sliced; ½ red bell pepper, sliced; 1 lb. Laura’s Lean Ground Beef; 1.5 oz. Fajita Seasoning; 15 oz. pinto beans (you can use black beans instead); 1 pouch of microwavable brown rice, heated; 10 oz. diced tomatoes; 1 c. sharp shredded cheddar cheese; Garnish: Chopped Cilantro, Pico de Gallo, Sour Cream, diced avocado

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If you’re looking for an easy weeknight dinner that requires minimal cleanup, this one pan burrito dinner is about to become your new best friend. Everything you love about burritos – seasoned ground beef, beans, rice, melted cheese – all cooked in one skillet and ready in 30 minutes. No rolling, no fussing, just dump, stir, and eat.

I am all about making dinner as easy as possible, especially on those chaotic weeknights when everyone’s hungry and you’re running on empty. This one pan burrito dinner is my secret weapon for getting a delicious, satisfying meal on the table with barely any effort and – here’s the best part – only one pan to wash.

Think about it: all the flavors you crave from a loaded burrito, but without the hassle of wrapping tortillas or juggling a million different components. You just brown some beef, throw in your peppers, beans, rice, and seasonings, top it with cheese, and you’re done. It’s like deconstructed burritos met a skillet dinner and had a delicious baby.

And the best part? Everyone can customize their own serving with whatever toppings they want. My kids love piling on the cheese and sour cream, while I go heavy on the pico de gallo and avocado. It’s a total win-win.

Why This One Pan Burrito Dinner Works

It’s genuinely a one-pan meal. No exaggeration. You cook everything in one skillet, which means minimal cleanup. On busy weeknights, that’s everything.

It’s ready in 30 minutes. From the moment you start chopping to the moment you’re eating, you’re looking at about 30 minutes total. That’s faster than most takeout.

It’s completely customizable. Picky eaters? Let them load up their own plates with just the toppings they like. Everyone’s happy.

It’s budget-friendly. Ground beef, canned beans, rice, peppers – these are all affordable pantry and fridge staples that don’t break the bank.

Leftovers are amazing. This actually tastes even better the next day, and you can use it to make burrito bowls, quesadillas, or actual burritos for lunch.

It’s kid-approved. My kids will eat pretty much anything with cheese melted on top, and this delivers.

What You Need for One Pan Burrito Dinner

Here’s everything that goes into this easy one pan meal:

Ground Beef – I use Laura’s Lean Ground Beef because it’s high quality, doesn’t have hormones or antibiotics, and has great flavor without being too greasy. If you prefer, you can also use ground turkey, ground chicken, or even plant-based crumbles.

Bell Peppers – I use half a red and half a green bell pepper for color and flavor. You can use any color you have on hand, or mix it up with poblano peppers if you want a little more kick.

Red Onion – Adds sweetness and a bit of bite. Yellow onion works great too if that’s what you have.

Pinto Beans – These add heartiness and protein. Black beans work just as well, or you can use a combination of both.

Brown Rice – I use those microwavable pouches because they’re ridiculously convenient and cook in 90 seconds. But you can absolutely use leftover rice, white rice, cauliflower rice, or quinoa.

Diced Tomatoes – A can of diced tomatoes (I love Rotel for extra flavor) adds moisture and a slight tang.

Fajita Seasoning – This is my seasoning of choice because it has all the spices you need in one packet. You can also use taco seasoning or make your own blend with chili powder, cumin, paprika, garlic powder, and onion powder.

Sharp Cheddar Cheese – The sharper, the better! It melts beautifully and adds that classic burrito flavor.

Toppings – This is where the magic happens. Set out bowls of sour cream, pico de gallo, diced avocado, chopped cilantro, salsa, lime wedges, tortilla strips, jalapeños – whatever your family loves.

How to Make One Pan Burrito Dinner (Step-by-Step)

This is seriously one of the easiest dinners you’ll ever make. Here’s how it goes:

Step 1: Sauté the Veggies

Heat a tablespoon of olive oil in a large skillet over medium-high heat. I like using a 12-inch skillet or larger so everything has room to cook evenly.

Add your diced red onion and sliced bell peppers. Let them cook for about 5-7 minutes, stirring occasionally, until they’re softened and just starting to get a little color on the edges. This is when your kitchen starts smelling amazing.

Step 2: Brown the Ground Beef

Add your ground beef right into the skillet with the peppers and onions. Use a spatula to break it up into small crumbles as it cooks. You want it fully browned with no pink remaining, which takes about 7-10 minutes.

Here’s a tip: I don’t drain the beef after browning if I’m using lean ground beef (90/10 or leaner). There’s barely any grease, and what little there is adds flavor. If you’re using fattier beef, go ahead and drain off the excess.

Step 3: Season Everything

Sprinkle your fajita seasoning (or taco seasoning) over the beef and veggies. Stir it all together so everything gets coated with those spices. Let it cook for another minute or two so the spices can toast a bit and release their flavors.

Step 4: Add the Good Stuff

Now comes the easy part. Add your cooked brown rice, drained pinto beans, and diced tomatoes (with their juices) to the skillet. Stir everything together until it’s well combined.

Taste it and add salt and pepper if needed. Sometimes the fajita seasoning has enough salt, but sometimes you need a little extra.

Step 5: Simmer and Melt

Turn the heat down to low and let everything simmer together for about 5 minutes. This gives all the flavors time to meld together and makes sure everything is heated through.

Sprinkle your shredded cheddar cheese over the top and cover the skillet with a lid. Let it sit for 2-3 minutes until the cheese is melted and gooey. If you don’t have a lid that fits, you can use aluminum foil.

Step 6: Garnish and Serve

Take the lid off and admire that melted cheese situation. Sprinkle with chopped fresh cilantro if you have it, and maybe some chopped green onions for color.

Serve it family-style right from the skillet, or scoop it into individual bowls. Set out all your toppings and let everyone build their perfect burrito dinner.

Tips for the Best One Pan Burrito Dinner

Use a big enough skillet. A 12-inch skillet is ideal. If you only have a smaller one, you might need to cook in batches or use a large pot instead.

Don’t skip the veggie sauté step. Cooking the peppers and onions first gives them time to soften and develop sweetness. If you add them raw with everything else, they’ll be crunchy and undercooked.

Adjust the spice level. This recipe is pretty mild as written, which makes it kid-friendly. If you want more heat, add diced jalapeños with the peppers, use spicy fajita seasoning, or serve hot sauce on the side.

Use quality beef. Since the beef is the main protein, using good-quality ground beef really makes a difference in flavor.

Let it simmer. Those 5 minutes of simmering time are important! It lets all the flavors come together and ensures everything is heated through evenly.

Fresh toppings make it special. Sure, you could just eat it as-is, but fresh cilantro, a squeeze of lime, and some diced avocado take it from good to restaurant-quality.

Make-Ahead and Meal Prep Tips

This one pan burrito dinner is fantastic for meal prep. Here’s how I do it:

Prep the Ingredients Ahead:

Dice your peppers and onions the night before and store in containers
Cook your rice ahead of time (or just use those instant pouches when you cook)
Brown the ground beef up to 2 days ahead and refrigerate
Chop all your toppings and store in individual containers

With everything prepped, you can have dinner on the table in literally 10 minutes.

Make the Whole Thing Ahead: Cook the entire one pan burrito dinner up to 3 days ahead. Let it cool completely, then store in an airtight container in the fridge. Reheat in a skillet over medium heat, adding a splash of water or broth if it seems dry, until heated through. Add fresh cheese on top and let it melt.

Freeze It: This freezes beautifully for up to 3 months! Let it cool completely, portion it into freezer-safe containers, and freeze. Thaw overnight in the fridge, then reheat in a skillet or microwave. The rice might be slightly softer after freezing, but it still tastes great.

Ways to Serve This One Pan Burrito Dinner

The beauty of this recipe is how versatile it is. Here are all the ways you can serve it:

Classic Style: Serve it in bowls with warm flour tortillas on the side. Everyone can scoop the mixture into tortillas and make their own soft tacos or burritos.

Burrito Bowl Style: Skip the tortillas entirely and serve it in bowls with all the toppings piled on top. This is great for a lower-carb option.

Loaded Nachos: Spread tortilla chips on a baking sheet, top with the burrito mixture and extra cheese, and broil until bubbly. Instant nachos!

Quesadillas: Use the mixture as a filling for quesadillas. Just add some to a tortilla with extra cheese, fold, and cook in a skillet until crispy.

Stuffed Peppers: Hollow out bell peppers and stuff them with the mixture. Top with cheese and bake at 375°F for 20 minutes.

Burrito Wraps for Lunch: Make actual burritos by spooning the mixture into large flour tortillas, adding your favorite toppings, rolling them up, and wrapping in foil. These make great packed lunches or freezer meals.

Substitutions and Variations

Protein Swaps:

Ground turkey or chicken for a leaner option
Shredded rotisserie chicken for even faster prep
Plant-based crumbles for vegetarian
Tofu crumbles for vegan
Ground pork for a different flavor
Leftover steak, diced

Grain Options:

White rice instead of brown
Quinoa for extra protein
Cauliflower rice for low-carb
Farro for a chewy texture
Mexican rice for more flavor
Skip the grain entirely for a lighter meal

Bean Choices:

Black beans instead of pinto
Refried beans for creaminess
Kidney beans
A combination of beans
Skip beans for a lower-carb version

Cheese Variations:

Pepper jack for spice
Monterey Jack for mild flavor
Mexican blend for variety
Queso fresco crumbled on top
Vegan cheese for dairy-free

Add Extra Veggies:

Corn kernels
Diced zucchini
Sliced mushrooms
Spinach or kale
Diced tomatoes

What to Serve with One Pan Burrito Dinner

While this is definitely a complete meal on its own, here are some great sides if you want to round things out:

Chips and Salsa – Classic and easy. Store-bought works great.

Mexican Rice – If you want extra rice on the side, make a batch of Mexican rice.

Refried Beans – Another classic side that pairs perfectly.

Simple Green Salad – A fresh salad with lime vinaigrette balances the richness.

Elote (Mexican Street Corn) – If you’re feeling fancy!

Tortilla Chips – For scooping up the mixture.

Fresh Fruit – Mango or pineapple chunks are refreshing alongside this dish.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors actually get better as they sit, so don’t be surprised if day 2 tastes even better than day 1.

Reheating: Reheat in a skillet over medium heat with a splash of water or broth to keep it from drying out. You can also microwave individual portions – just cover with a damp paper towel to retain moisture.

Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Why One Pan Dinners are Life-Changing

If you’re not already on the one pan dinner train, let me tell you why this cooking method is a game-changer for busy families:

Minimal Cleanup: Only one pan to wash means you’re not stuck at the sink for 30 minutes after dinner.

Less Overwhelming: When you’re tired, the thought of using multiple pots, pans, and baking dishes is exhausting. One pan keeps it simple.

Everything Cooks Together: The flavors meld together beautifully when everything cooks in the same pan.

Perfect for Weeknights: On those nights when you’re running on fumes, one pan meals are your friend.

Budget-Friendly: One pan dinners often use simple, affordable ingredients that you probably already have.

This one pan burrito dinner checks all those boxes and then some. It’s become one of my go-to recipes for Tuesday nights when soccer practice runs late, or Thursdays when I just can’t even think about cooking something complicated.

Commonly Asked Questions

Can I make this one pan burrito dinner ahead of time?

Absolutely! You can cook the entire dish up to 3 days ahead and store it in the fridge, or prep all the ingredients the night before for super-fast assembly. It also freezes beautifully for up to 3 months.

What’s the best type of rice to use for burrito dinner?

Brown rice, white rice, or Mexican rice all work great. I love using those microwavable rice pouches because they’re ready in 90 seconds. Cauliflower rice works if you want a low-carb option, and quinoa is fantastic if you want extra protein.

Can I make this vegetarian or vegan?

Yes! Replace the ground beef with plant-based crumbles, extra beans, or sautéed mushrooms. Use vegan cheese or skip the cheese entirely and add avocado for creaminess. It’s just as delicious!

Can I use ground turkey instead of beef?

Definitely! Ground turkey is a great lean alternative. Just note that it’s a bit drier than ground beef, so you might want to add a splash of broth or keep a little more of the rendered fat in the pan.

What size skillet do I need?

A 12-inch skillet is ideal for this recipe. If you only have a 10-inch skillet, it’ll work but will be pretty full. Anything smaller and you’ll need to use a large pot or Dutch oven instead.

Is this recipe kid-friendly?

Very! It’s mild as written, which kids tend to love. Let them customize their own bowls with toppings they like. My kids go heavy on the cheese and sour cream and skip the onions and peppers.

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