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Servings: 4 meals (2 burritos each)
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Backstory: Surviving the 5-Day Return to Office
Let’s be honest — the return to a five-day-a-week commute feels like a punishment designed by someone who’s never sat in Atlanta traffic. You leave home in the dark, crawl down I-75 or 285 with one hand on the wheel and the other guarding your coffee, and by the time you reach the office, breakfast is a distant memory.
The first week back, you think, I’ll just grab something quick at lunch. Then you realize “quick” means overpriced, soggy, and definitely not keto-friendly. That’s when you start thinking strategically: if you can’t control the traffic, at least control the food.
That’s how this burrito prep came to be — a grab-and-go lunch that holds up through the week, tastes fresh after a microwave reheat, and gives you something to actually look forward to after fighting through Atlanta’s perpetual road chaos.
Introduction
These Keto Ground-Beef Burritos are built for real life — packed with flavor, easy to reheat, and paired with a creamy Cheesy Cauliflower Mexican “Rice” that finally makes cauliflower worth eating. Each portion delivers around 895 calories, 63 g protein, and just 15 g net carbs, keeping you full through back-to-back meetings without blowing your macros.
Cook once on Sunday, portion everything out, and you’ll have four solid lunches that make the workweek feel just a little less punishing.
Ingredients
Burrito Filling (8 burritos total)
- 2 lb (32 oz) ground beef, 85/15
- 1 tbsp olive oil (optional)
- 1½ tsp salt
- 1 tsp black pepper
- 1½ tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¾ cup shredded cheddar or Mexican-blend cheese
- 1½ cups shredded lettuce
- 8 Mission Carb Balance tortillas (soft-taco size)
Cucumber Pico de Gallo
- 1 medium cucumber, finely diced
- ½ cup diced tomato
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch chili flakes or jalapeño for heat
Cheesy Cauliflower Mexican “Rice”
- 16 oz frozen cauliflower rice (about 4 cups)
- 1 tbsp olive oil or butter
- ¾ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ cup tomato paste
- ¼ cup heavy cream
- ¾ cup shredded cheddar or pepper jack
- 1 tbsp lime juice
🍳 Cooking with Stainless Steel: Quick Tips for Beginners
If you’re used to Teflon, stainless steel feels like a different world at first — but once you understand its rhythm, it can actually make your food taste better. Here’s what to keep in mind when making this week’s Keto Burrito Meal Prep:
- Preheat before oiling: Heat your empty pan over medium heat for about 2–3 minutes. When a few drops of water bead up and dance, it’s ready. Add oil after that — not before — and let it shimmer before adding food.
- Let the beef sear: Once the ground beef hits the pan, don’t stir right away. Give it a couple of minutes to develop a rich brown crust. That browning adds flavor and helps the beef release naturally instead of sticking.
- Start cauliflower rice dry: Skip the oil at first. Let the frozen cauliflower steam off its moisture in a dry pan for 8–10 minutes. When it’s fluffy and the water’s gone, then add oil and seasonings for perfect texture.
- Use fond to your advantage: Those browned bits on the bottom aren’t burnt — they’re pure flavor. Add a splash of broth, water, or lime juice to loosen them (called “deglazing”) and fold that flavor back into your dish.
- Lower heat sooner: Stainless holds heat longer than nonstick. When you add cheese, cream, or sauces, turn the burner down early to avoid scorching.
- Easy cleanup tip: After cooking, pour a little hot water into the warm pan and let it sit for 5 minutes. Use a soft sponge or nylon scrubber to lift residue. For stubborn spots, a dab of Bar Keepers Friend or baking soda paste makes it shine again.
Once you get the hang of it, you’ll find that stainless gives deeper flavor and better browning — and makes you feel just a bit more like a chef in your own kitchen.
Instructions
- Prepare the beef.
Heat a skillet to medium-high. Add olive oil and ground beef. Cook until browned, drain excess fat if needed, and stir in all seasonings. Remove from heat and fold in shredded cheese. - Make the cucumber pico.
Combine cucumber, tomato, lime juice, salt, pepper, and optional chili flakes in a bowl. Stir and refrigerate. - Cook the cauliflower rice.
Add frozen cauliflower rice to a large dry skillet. Cook 10–12 minutes, stirring occasionally, until moisture evaporates and it starts to brown.
Push rice aside, add olive oil, and stir in garlic powder, salt, pepper, cumin, chili powder, paprika, and tomato paste. Mix well.
Add heavy cream and cheese, stir until melted and creamy. Finish with lime juice. - Assemble burritos.
Lay out 8 tortillas. Add 4 oz cooked beef, a spoon of pico, and lettuce to each. Roll tightly, seam side down. - Pack for the week.
Place two burritos and ½–¾ cup of cauliflower rice in each meal container. Refrigerate up to four days. - Reheat.
Microwave 2 minutes uncovered for burritos and covered for rice. Add extra pico or sour cream if desired.
Nutrition (per lunch – 2 burritos + rice)
| Calories | ~895 kcal |
| Fat | ~60 g |
| Protein | ~63 g |
| Total Carbs | ~44 g |
| Fiber | ~29 g |
| Net Carbs | ≈ 15 g |
Storage Tips
- Store in airtight meal-prep containers up to 4 days in the refrigerator.
- Avoid freezing; tortillas may lose texture.
- Keep extra pico separate to add after reheating.
Notes
- Tomato paste keeps the cauliflower rice creamy and flavorful without adding excess carbs.
- Omitting onion and cilantro simplifies prep and lowers total carbs.
- Add jalapeño flakes to boost spice without changing macros.
John is the founder of MySlimTools — part coder, part calorie nerd, and full-time fan of simple, no-fluff weight loss tools. With a background in web development and a lifelong interest in fitness, John built this site to answer the age-old question: “How many calories should I actually be eating?”
When he’s not optimizing PHP code or fine-tuning a calculator, you can find him lifting weights, dodging carbs, or pretending broccoli tastes like fries — and he’s almost convinced (but cauliflower is still playing a different sport).
His motto? “If it’s not simple, it won’t stick — whether it’s code or a diet.”
