In a skillet over medium-high heat, brown the ground beef for about 5-7 minutes until no longer pink. Don’t forget to drain the excess fat for a leaner filling!

Stir in chili powder, cumin, salt, and pepper; cook for another minute until the spices are fragrant and well blended into the beef.

In another pan or microwave, warm the tortillas for about 30 seconds until they become pliable.

Lay out each tortilla and place seasoned beef down the center. Top with a generous amount of cheese, salsa, and sour cream.

Roll the burritos tightly and place seam-side down in the skillet. Cook until golden brown and crispy, about 2-3 minutes per side.

Serve the burritos hot with extra salsa or sour cream on the side for dipping.