Copycat Taco Bell Beefy Melt Burrito (Print version)
Seasoned beef, fluffy Mexican rice, warm nacho cheese, sour cream, and melted shredded cheese wrapped in a big flour tortilla, just like the Taco Bell classic.
# Ingredients:
For the Mexican rice
01 -
1 cup (185 g) long-grain white rice
02 -
1 teaspoon vegetable oil
03 -
1/2 cup (120 ml) tomato sauce
04 -
1 cup (240 ml) low-sodium chicken broth
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon ground cumin
07 -
1/4 teaspoon salt
For the seasoned beef
08 -
1 lb (450 g) ground beef (80/20)
09 -
2 tablespoons taco seasoning
10 -
3 tablespoons water
For the nacho cheese sauce
11 -
6 oz (170 g) Velveeta, cubed
12 -
3 tablespoons whole milk
13 -
1 teaspoon pickled jalapeño brine (optional)
14 -
Pinch of ground cumin
To assemble
15 -
4 large (10-inch / 25 cm) flour tortillas
16 -
1/2 cup (120 g) sour cream
17 -
1 cup (115 g) shredded three-cheese blend (cheddar and Monterey Jack)
# Instructions:
01 -
Heat oil in a small saucepan over medium heat. Add rice and stir for 2 minutes until lightly toasted. Add tomato sauce, chicken broth, garlic powder, cumin, and salt. Bring to a boil, cover tightly, and reduce to the lowest heat. Cook for 18-20 minutes without lifting the lid. Fluff with a fork.
02 -
Cook ground beef in a skillet over medium-high heat, breaking it apart, until no pink remains, about 6-8 minutes. Drain excess fat. Stir in taco seasoning and 3 tablespoons of water. Simmer for 2 minutes, stirring, until the meat is evenly coated and the liquid absorbs.
03 -
Add cubed Velveeta, milk, jalapeño brine, and a pinch of cumin to a small saucepan. Melt over low heat, stirring constantly, until completely smooth. Keep warm on the lowest setting, stirring occasionally to prevent sticking.
04 -
Heat each tortilla in a dry skillet for 20 seconds per side until pliable, or wrap the stack in a damp paper towel and microwave for 30 seconds.
05 -
Lay a warm tortilla flat. Spoon a quarter of the rice down the center, followed by a quarter of the seasoned beef. Drizzle generously with nacho cheese, add a dollop of sour cream, and top with a handful of shredded cheese. Fold in the two sides and roll up firmly from the bottom.
06 -
Place each burrito seam-side down in a dry skillet over medium heat. Press lightly and cook for 1 minute per side until lightly golden and sealed. Serve immediately.
# Good to know:
01 -
Best served fresh while the nacho cheese is still warm and gooey.
02 -
Toast the sealed burrito in a dry skillet to lock in the filling and add a light crisp exterior.