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There is something about a cheesy beef burrito that instantly takes me back to carefree late-night runs and friends gathered around the table. This copycat Taco Bell Beefy Melt Burrito brings that restaurant magic to your own kitchen packed with gooey cheese, seasoned beef, and all your favorite toppings in every bite.
My kids beg for this burrito whenever they see the cheese sauce come out and I love recreating it at home so I know every ingredient that goes inside. Once you get the hang of assembling them you might never crave a fast-food run again.
Ingredients
- Ground beef: buy fresh and look for an even pink color for juiciness
- Taco seasoning: homemade or store-bought for classic Tex-Mex flavor
- Shredded cheddar cheese or blend: get a block and grate it at home for best melt
- Nacho cheese sauce: creamy goodness that ties it all together
- Flour tortillas: soft large ones hold up best when rolling
- Sour cream (optional): for cool tang
- Diced tomatoes (optional): for fresh juicy bites
- Diced onions (optional): for crunch and bite
- Sliced jalapeños (optional): for spicy kick pick fresh for better texture
Instructions
- Cook the Beef:
- Brown the ground beef in a skillet over medium heat breaking up clumps so it cooks evenly and gets nice and browned not just grey. Once cooked through drain off the fat so the filling is not greasy. Add taco seasoning plus water if called for and simmer until the beef picks up all that Tex-Mex flavor and the sauce thickens. This is where your kitchen starts to smell irresistible.
- Prepare the Cheese Sauce:
- If using store-bought nacho cheese sauce heat it gently in a saucepan stirring often so it does not burn or separate. For homemade cheese sauce grate your cheese fresh and whisk in slowly so it gets super-smooth. The warmer and creamier the better so the burrito filling stays luscious.
- Assemble the Burritos:
- Lay a large flour tortilla flat. Pile a generous portion of beef in the center then top with a shower of grated cheddar and a hearty drizzle of hot nacho cheese sauce. For more flavor add sour cream tomatoes onions and jalapeños. Do not overfill or you will struggle to wrap.
- Wrap the Burrito:
- Fold the sides of the tortilla in tightly then roll it from the bottom up pressing snugly so the filling is tucked inside and will not leak out. Practice makes perfect and a snug wrap means your burrito will hold together.
- Heat the Burrito:
- For a crispy finish warm a dry skillet over medium and place each burrito seam-side down. Cook for about three minutes then flip and toast the other side until golden and the cheese inside melts fully. For ease or large batches lay burritos on a baking sheet and bake in the oven at medium-low heat just until heated through and the outsides look slightly toasted.
- Serve:
- Let the burritos cool just a bit then slice each in half to reveal the cheesy filling. Pile high with extra toppings on the side like more nacho cheese sauce salsa and sour cream. Everyone can build their plate just the way they like it.
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Whenever I slice into a freshly toasted burrito that cheese stretch gets me every time. The nacho cheese sauce is my favorite since it makes every burrito creamy and indulgent. We had a family burrito night once where everyone made their own and it became a regular thing.
Storage Tips
These burritos store beautifully for busy weeks. Wrap extras individually in foil or plastic then refrigerate up to four days. For longer storage freeze tightly wrapped burritos and reheat straight from the freezer in the oven or microwave remembering to unwrap any foil first. I keep a few on hand for quick lunches.
Ingredient Substitutions
No ground beef Try shredded chicken cooked beans or ground turkey. For dairy free use your favorite plant-based cheese shreds and dairy-free cheese sauce. Mix things up with pepper jack or a smoky chipotle sauce for a different twist.
Serving Suggestions
Add a side of Spanish rice or refried beans for a full Tex-Mex platter. Sprinkle fresh cilantro or serve with lime wedges for a tangy boost. Kid friendly or game day ready these are a hit for any crowd.
Cultural Context
Burritos took off in the Southwest thanks to Mexican-American cooks who wanted a filling hand-held meal. The cheesy beef burrito is a distinctly American spin on classic flavors. Recreating this drive-through favorite at home connects the old with the new.
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Once you master the technique these beefy melt burritos will become a weeknight staple. Enjoy the melty cheesy goodness at home no drive-thru required.
Frequently Asked Questions
- → What kind of cheese works best inside?
Shredded cheddar or a blend melts perfectly inside, paired with nacho cheese sauce for extra creaminess.
- → Can flour tortillas be replaced with another type?
Large flour tortillas work best, but you can try whole wheat or gluten-free tortillas for variation.
- → How do I keep the burrito from falling apart?
Don't overfill, fold the sides in, and roll tightly. Heating seam-side down helps seal it.
- → What add-ins pair well with the filling?
Diced tomatoes, onions, jalapeños, or sour cream add freshness and texture to the melty interior.
- → Is it better to bake or grill after folding?
Grilling gives a crispy crust, while baking keeps the burrito soft but thoroughly heated. Choose by preference.
- → Can the beef mixture be made ahead of time?
Yes, the seasoned beef keeps well refrigerated for a couple days for quicker assembly.