Go Back
–+ servings
A close-up of beef sausage burritos cut in half, revealing seasoned meat, rice, and sour cream inside a tortilla. The burritos are wrapped in foil and placed on a counter with a cup of cream in the background.
Print Recipe
No ratings yet

Loaded Beef, Ham Steak, Italian Sausage & Cheddar Burritos

These loaded burritos are packed with seasoned ground beef, Italian sausage, seared diced ham steak, rice, salsa, cheddar, and mozzarella, then toasted until golden.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 burritos

Ingredients

  • 1 lb ground beef
  • 1 lb Italian sausage casings removed if using links
  • 1 ham steak seared and diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/2 cup salsa plus more for serving
  • 1 cup cooked rice warm
  • 1 cup shredded colby jack
  • 1 cup shredded mozzarella cheese optional
  • 6 large flour tortillas
  • Optional Add-Ins and Toppings
  • 1/2 cup corn
  • 1/2 cup black beans, drained and rinsed
  • Diced jalapeños
  • Diced bell peppers
  • Chopped cilantro
  • Sour cream
  • Hot sauce

Instructions

  • In a large skillet over medium heat, sear the ham steak until browned on both sides. Transfer it to a cutting board, dice it into small cubes, and leave the flavorful drippings in the skillet for extra flavor.
  • Add the ground beef, Italian sausage, and diced onion to the same skillet. Cook over medium-high heat for 8 to 10 minutes, breaking the meat apart as it cooks, until the beef and sausage are browned and fully cooked through. Drain off excess grease if needed.
  • Stir in the minced garlic, tomato paste, paprika, cumin, chili powder, salt, and black pepper. Cook for 1 to 2 minutes, stirring well, until the tomato paste darkens slightly and the seasonings coat the meat evenly.
  • Add the salsa and seared diced ham steak to the skillet. Let the mixture simmer for 2 to 3 minutes so the flavors come together and the filling stays juicy without being watery.
  • Warm the flour tortillas in the microwave, in a dry skillet, or over a low flame until they are soft and flexible. Lay each tortilla flat, then add cooked rice down the center. Spoon the meat mixture over the rice and top with shredded cheese.
  • Fold in the sides of each tortilla, then roll tightly into burritos. Place the burritos seam-side down in a hot skillet over medium heat and toast for 2 to 3 minutes per side, until golden brown and lightly crisp. Serve warm with sour cream, salsa, guacamole, cilantro, or hot sauce.

Notes

  • Warm tortillas before rolling so they do not crack.
  • Drain excess grease if the meat mixture looks oily, but leave enough moisture so the burritos stay juicy.
  • Nutrition is an estimate and will vary based on tortilla size, sausage brand, cheese, salsa, and optional toppings.
  • Wrap leftovers tightly and refrigerate for up to 3 days. Reheat in a skillet, oven, or air fryer for the best texture.

Nutrition

Calories: 870kcal | Carbohydrates: 47g | Protein: 45g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1850mg | Potassium: 650mg | Fiber: 3g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 8mg | Calcium: 360mg | Iron: 5mg