Cheesy Tex-Mex Burrito (Printable Version)
# What You'll Need:
→ Beef Filling
01 -
1/2 cup tomato sauce
02 -
1/2 teaspoon dried oregano
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon salt
06 -
1 pound ground beef (85% lean)
07 -
1 medium onion, diced
08 -
1 tablespoon olive oil
→ Assembly
09 -
1/2 cup shredded Mexican cheese blend
10 -
1/2 cup tortilla chips, crushed
11 -
1/4 cup sour cream
12 -
1 cup nacho cheese sauce
13 -
1 cup fried rice
14 -
1/4 cup spicy mayo, more to taste
15 -
4 large flour tortillas
# How to Make It:
01 -
Cut the burritos open or just serve them as is. Let folks add more spicy mayo on the side if they want to.
02 -
Sprinkle the cheese blend in a big non-stick pan set to medium. Set burritos down with the seam facing the pan. Let them get golden and crunchy for around 2 minutes each side.
03 -
Spoon the beef mixture over the fillings. Tuck in the sides, then roll everything up nice and snug from the bottom.
04 -
Grab the tortillas and put spicy mayo right in the middle. Add a scoop of fried rice, a spoonful of nacho cheese, plop on some sour cream, then finish with a handful of crushed chips.
05 -
Pour in tomato sauce next. Lower the heat and let it cook for 5 minutes. You want it thick and tasty.
06 -
Toss the beef into that skillet. Break it apart as it browns and there's no pink left. Now stir in salt, pepper, paprika, and dried oregano so the meat gets coated all over.
07 -
Heat olive oil in your skillet over medium. Throw in the chopped onion and let it go for 5 minutes until soft and see-through.
# Additional Tips:
01 -
Pop flour tortillas in the microwave or on a pan so they get soft and don't break when you wrap them.
02 -
Let the beef filling chill for a bit before putting it together. That way, your burrito won't get soggy.
03 -
Keep your eyes on the skillet, cheese browns super fast.
04 -
Add as much or as little spicy mayo as you want. Less means less kick.
05 -
Swap the beef out for black beans or some sautéed veggies if you want to go veggie.