Brown the beef. Heat a skillet over medium heat, crumble in the beef, and cook until no pink shows. Drain excess fat if you must, but don’t be scared to leave a little flavor behind.

Sauté aromatics. Add the diced onion and minced garlic to the pan. Cook until the onion shines and the garlic smells irresistible—about 3 to 4 minutes.

Season the beef. Stir in chili powder, cumin, paprika, salt, and pepper. Let the spices wake up for a minute, then pour in salsa and tomato sauce. Simmer 3–5 minutes until everything bonds.

Add rice if you’re using it. Fold in warm cooked rice to bulk things up. This is optional, but it sure fills the burrito nicely.

Warm the tortillas. Heat tortillas one at a time in a dry skillet or microwave so they’re pliable. Tortilla gymnastics are easier when they’re soft.

Assemble. Spoon a line of the beef mixture down the center of each tortilla. Top with cheese and whatever extras you love. Fold in the sides and roll tightly. You want a snug bundle that won’t burst.

Warm the burritos (optional). The seam-side down in a hot skillet for 1–2 minutes can seal in the cheese and give a light, crispy outside. Slice in half and serve.