Taco Bell Beefy Melt Burrito (Print version)
A cheesy copycat Taco Bell Beefy Melt Burrito with seasoned beef, rice, nacho cheese, sour cream, and crunchy red tortilla strips.
# Ingredients:
For the seasoned rice
01 -
1 cup (185 g) long-grain white rice, rinsed
02 -
1 3/4 cups (415 ml) low-sodium chicken broth or water
03 -
1/4 cup (60 ml) tomato sauce
04 -
1 teaspoon taco seasoning
05 -
1/2 teaspoon kosher salt
For the beef
06 -
1 lb (450 g) ground beef
07 -
2 tablespoons taco seasoning
08 -
1/3 cup (80 ml) water
For assembling
09 -
6 large burrito-size flour tortillas
10 -
1 cup (240 g) warm nacho cheese sauce
11 -
1 1/2 cups (170 g) shredded Mexican three-cheese blend
12 -
3/4 cup (180 g) sour cream
13 -
1 1/2 cups (55 g) crunchy red tortilla strips or fiesta-style tortilla strips
14 -
Hot sauce, optional
# Instructions:
01 -
Add rice, broth, tomato sauce, taco seasoning, and salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15-18 minutes until tender. Rest covered for 5 minutes, then fluff.
02 -
Cook the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles, until fully browned. Drain excess fat if needed.
03 -
Stir in taco seasoning and water. Simmer for 2-3 minutes until the beef is glossy and the liquid has mostly reduced.
04 -
Warm tortillas in a dry skillet or microwave until soft and flexible. Keep them covered with a towel while assembling.
05 -
Spoon rice down the center of each tortilla. Add seasoned beef, warm nacho cheese, shredded cheese, sour cream, and tortilla strips.
06 -
Fold in the sides, roll tightly from the bottom, and place seam-side down. Serve right away with hot sauce if desired.
# Good to know:
01 -
Add tortilla strips right before rolling for the best crunch.
02 -
Warm nacho cheese sauce spreads more evenly than cold sauce.
03 -
Cooked beef and rice can be prepared up to 3 days ahead.