Taco Bell Beefy Melt Burrito (Print Version)
# Ingredients:
→ Beef Mixture
01 -
1 pound lean ground beef
02 -
1 (1 oz) packet taco seasoning
03 -
1/4 cup water or beef broth
04 -
1 cup refried beans (optional)
→ Rice
05 -
2 cups cooked Mexican rice or instant Mexican rice
→ Burrito Assembly
06 -
4 burrito-sized flour tortillas
07 -
2 cups Fritos or Doritos (for crunch)
08 -
1 cup warmed cheese dip (such as Tostitos)
09 -
1 cup shredded Mexican cheese blend
10 -
1/2 cup sour cream
11 -
Salsa, if desired
# Instructions:
01 -
In a sauté pan over medium heat, cook the ground beef, breaking it apart as it cooks, until it is no longer pink. Drain excess fat if necessary. Add the taco seasoning and water (or beef broth), stirring well. Let it cook for another minute to allow the flavors to meld. Stir in the refried beans until thoroughly combined. If the mixture seems too thick, add a little more water to reach your preferred consistency.
02 -
Cook your instant Mexican rice according to package instructions, or reheat leftover rice. Warm the flour tortillas in the microwave for about 30 seconds to make them pliable and easier to roll.
03 -
Lay a tortilla flat and spoon a couple of tablespoons of the beef and bean mixture into the center. Add a few spoonfuls of rice over the top. Layer with a generous handful of Fritos or Doritos, a large spoonful of warm cheese dip, some shredded Mexican cheese, and a dollop of sour cream. Fold in the sides, then roll up the burrito tightly from one end.
04 -
Repeat the filling and rolling process with the remaining tortillas and fillings. Serve the burritos immediately with salsa on the side, if desired.
05 -
For an extra-crispy exterior, heat each wrapped burrito in a skillet over medium heat for 1–2 minutes on each side, until golden and slightly crisp. Serve hot.
# Notes:
01 -
Serve fresh for the crispiest chips inside.
02 -
Store leftovers in an airtight container in the refrigerator for up to 5 days. Chips will soften over time.
03 -
To freeze, omit chips, wrap tightly in plastic and foil, and freeze for up to 3 months.
04 -
Toast burritos in a skillet after assembly for a crispy exterior.
05 -
Make extra rice or beans and freeze portions for quicker assembly.
06 -
Add chips at the last minute to preserve crunch.