Loaded Beef Burritos


The "everything" burrito!

Prep Time

45 minutes


4 servings
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Chef Todd Leonard


  • 2 T butter
  • 1 t garlic
  • 1⁄2 c thrive sausage crumbles (fd)
  • 1⁄2 c thrive roast beef (fd)
  • 2 1⁄2 c water
  • 1⁄4 c thrive instant pinto beans
  • 2 T thrive chopped onions (fd)
  • 2 T thrive mixed bell peppers
  • 1⁄4 c thrive potato chunks
  • 1⁄4 c thrive sweet corn (fd)
  • 1⁄4 c thrive green chili peppers
  • 1⁄4 c thrive instant white rice
  • 1⁄2 t cumin
  • 1⁄4 t chipotle powder
  • 1⁄2 t thrive chef's choice seasoning blend
  • 1⁄4 t chili powder
  • 2 T thrive cilantro (fd)
  • 1 T thrive beef bouillon
  • 1⁄4 c thrive tomato dices (fd)
  • 2 c thrive shredded colby cheese (fd)


Reconstitute cheese (preferably night before). Sweat butter and garlic together in a medium sized pot. Add sausage and roast beef and lightly caramelize and toast.

Add water and all remaining ingredients except for tomatoes and cheese. Cook on low simmer for 5 minutes. Add tomatoes and cook until liquid is mostly gone.

Fold half the cheese and ¼ cup THRIVE Enchilada Sauce (from recipe) into the filling mixture. Scoop 1 cup of the filling into the bottom center of each of 4 large tortillas and roll up tightly. Place burritos in baking dish and top with remaining cheese and sauce. Bake at 350⁰ F for 14 minutes.


Recipe featured in January 2014 Thrive It Up broadcast.