Taco Bell Beefy Melt Burrito with Cheddar and Nacho Cheese (Print version)
A cheesy copycat beefy melt burrito with seasoned beef, rice, nacho cheese, cheddar, sour cream, and crunchy tortilla strips.
# Ingredients:
For the beef
01 -
1 lb (450 g) lean ground beef
02 -
1 tablespoon neutral oil, if needed
03 -
2 tablespoons taco seasoning
04 -
1/3 cup (80 ml) water
For the burritos
05 -
2 cups (330 g) warm cooked seasoned rice
06 -
6 large burrito-size flour tortillas
07 -
1 cup (240 g) warm nacho cheese sauce
08 -
1 1/2 cups (170 g) shredded cheddar cheese
09 -
3/4 cup (180 g) sour cream
10 -
1 cup (45 g) crunchy red tortilla strips or crushed tortilla chips
Optional finish
11 -
Hot sauce, for serving
12 -
Chopped cilantro or green onions, for garnish
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the beef and cook for 6-8 minutes, breaking it into small crumbles, until no pink remains. Drain excess fat.
02 -
Stir in taco seasoning and water. Simmer for 2-3 minutes, until the beef is glossy and the seasoning coats the crumbles.
03 -
Warm the cooked rice and nacho cheese sauce separately. Heat the tortillas for 10-15 seconds each so they fold without cracking.
04 -
Add about 1/3 cup rice to the center of each tortilla. Top with seasoned beef, warm nacho cheese, shredded cheddar, sour cream, and crunchy tortilla strips.
05 -
Fold the sides inward, then roll tightly from the bottom over the filling. Place seam-side down so the burrito holds its shape.
06 -
Serve right away while the cheese is melted and the strips still have crunch. Add hot sauce or herbs if using.
# Good to know:
01 -
Best served immediately after rolling.
02 -
Keep crunchy strips separate if making components ahead.
03 -
Cook ground beef to 160°F.