Go Back
+ servings

Ground Beef, Rice & Cheese Freezer Burritos

Prep Time 20 mins
Cook Time 10 mins
Servings 8


  • 2 tbsp olive oil
  • 1 lb lean ground beef
  • Kosher salt
  • 1 tbsp chili powder the chili spice mix, not ground cayenne
  • 1 ¼ cups raw cup brown rice I use par-boiled to make it quicker
  • About 2 ½ cups full-fat or higher Greek-style Canadian-milk yogurt
  • About 3 cups roasted grilled or steamed vegetables
  • Store-bought salsa to taste
  • About 2 ½ cups grated Canadian cheddar cheese
  • Handful of cilantro leaves
  • About 16 small whole wheat or white flour tortillas or 8 large (you may fill more or less depending on the veggies you use and how snugly you pack them)


  • Heat olive oil in a large heavy skillet over medium heat. Add beef, ½ tsp salt, and chili powder. Cook until beef is no longer pink and is starting to brown, about 8 minutes. Meanwhile, prepare brown rice according to package directions.
  • Spread a thick layer of yogurt on the first tortilla. Top with a spoonful each of rice and ground beef. Add veggies and salsa, then sprinkle generously with cheese, resisting the urge to over-stuff. Finish with a few cilantro leaves, then fold over either side by about ½”, then roll it up. Repeat until the ingredients are all gone. Wrap burritos snugly in aluminum foil and pack into freezer bags.
  • To reheat from frozen, remove aluminum foil and microwave on high power for about 2 minutes on each side (or until centre is steaming hot; 165ºF) or reheat a family batch in a 350º oven. No need to remove the aluminum foil. Allow about 20 minutes for small burritos, or up to 40 minutes for large.