Description
A cheesy, beefy copycat burrito filled with seasoned beef, melty cheeses, rice, and fresh toppings.
Ingredients
Scale
- 1 lb ground beef (80/20)
- 1 packet taco seasoning or 2 tbsp homemade taco spice
- 4 large flour tortillas (10–12 inch)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup nacho cheese sauce
- 1 cup cooked long-grain rice (cilantro-lime if possible)
- 1 cup seasoned refried beans or black beans, mashed
- 1/2 cup pico de gallo or fresh salsa
- 1/4 cup pickled jalapeños, chopped (optional)
- 2 tbsp sour cream or crema
- 1 tbsp butter or oil for pan-frying
- Salt and pepper to taste
Instructions
- Prepare your mise en place by chopping the pico, shredding the cheddar, and warming the rice.
- Cook the beef in a heated skillet until browned and moisture evaporates, about 7–9 minutes.
- Season the beef with taco seasoning and a splash of water, stirring until the sauce clings, about 2–3 minutes.
- Warm the beans and rice separately until spreadable and fluffy.
- Build the burrito by layering beans, rice, seasoned beef, nacho cheese, shredded cheese, pico, jalapeños, and sour cream on a tortilla.
- Crisp the burrito seam-side down in a skillet with butter or oil for 2–3 minutes until golden, then flip and cook the other side.
- Rest the burrito for 1–2 minutes before slicing in half.
- Garnish with extra pico or crema on top before serving.
Notes
For a lighter option, use lean ground turkey or bulk up with more vegetables. Experiment with different toppings to customize your burrito.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 750
- Sugar: 5g
- Sodium: 1000mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 60mg
Keywords: beef burrito, Taco Bell copycat, cheesy burrito, comfort food, Mexican cuisine