Beefy Melt Burrito (Printable Version)
# What You'll Need:
→ Toppings
01 -
120 ml sour cream
02 -
Salsa, for serving
03 -
110 g shredded Mexican cheese blend
04 -
240 ml warm cheese dip
→ Main Components
05 -
100 g corn chips, like Fritos or Doritos
06 -
4 big flour tortillas
07 -
340 g cooked Mexican rice
08 -
240 g refried beans
09 -
60 ml beef broth or water
10 -
1 packet (28 g) taco seasoning mix
11 -
450 g lean ground beef
# How to Make It:
01 -
Dig in right away and scoop up some salsa on the side if that's your thing.
02 -
Want it crispy? Toast burritos seam-side-down in a dry pan over medium heat for a minute or two per side till they look nice and golden.
03 -
Tuck in the sides of your tortilla, then roll it up snug. Do this with the rest of the tortillas and whatever filling you have left.
04 -
Grab a warmed tortilla, lay it out, then pile on beef and beans, toss on some rice, sprinkle crushed chips, then cheese dip, shredded cheese, and a dollop of sour cream.
05 -
If your rice isn't cooked, make it now, or heat up pre-cooked rice. Pop the tortillas in the microwave about 30 seconds so they're soft and easy to work with.
06 -
Cook ground beef in a pan on medium, crumble it as you go until it loses the pink. Sprinkle in taco seasoning and pour in broth or water. Stir well, let it cook for a minute, then dump in refried beans. If it looks too thick, add a dash more water.
# Additional Tips:
01 -
Build the burritos right before you eat so the chips stay crunchy.
02 -
Stash leftover burritos in plastic wrap and foil for up to 5 days in the fridge or freeze for 3 months. Pull out the chips if you're freezing so they don't go soggy.
03 -
Warm up cold burritos in the oven, stovetop, or microwave until they're hot all the way.
04 -
Pop your put-together burritos in a dry skillet if you want extra crunch and toasty flavor.
05 -
Make refried beans or Mexican rice in a big batch to freeze and save time next round.