Stuffed Taco Bell Beef Burrito — Easy Copycat Recipe
The first bite hits with warm, spiced beef and gooey cheese wrapped in a crisp grilled tortilla. This Stuffed Taco Bell Beef Burrito recreates the fast-food favorite at home with fresher ingredients and better texture. I refined this version over eight test runs, adjusting rice texture, beef seasoning, and the cheese sauce to match the original while improving balance. It’s fast enough for weeknights and flexible for meal prep. Read on for exact measurements, step‑by‑step photos, and tips I used in a busy test kitchen to get consistent results every time.
Why This Recipe Works
- Balanced layers: seasoned ground beef, creamy cheese sauce, and soft rice combine for texture contrast and even flavor in every bite.
- Controlled moisture: an easy rice technique keeps the filling fluffy without making the tortilla soggy.
- Grilling seal: searing the wrapped burrito locks in moisture and creates a crisp exterior for better mouthfeel.
- Simple cheese sauce: a quick, emulsion-style nacho sauce melts smoothly and won’t separate in the burrito.
- Scaled for home cooks: ingredients are measured for 4 servings and require only a skillet and a griddle or large pan.
Ingredients Breakdown
- Ground beef (500 g / 1.1 lb): Use 80/20 for flavor and juiciness. Leaner beef will be drier.
- Taco seasoning (25 g / 2 tbsp): A mix of chili powder, cumin, garlic powder, paprika, and salt. Homemade is brighter; store-bought is fine if salted carefully.
- Long-grain rice (200 g / 1 cup uncooked): Cooks fluffy and holds structure. Short-grain or instant rice changes texture and may make the filling stickier.
- Refried beans (430 g / 15 oz can): Adds creamy body. Pinto beans work best; black beans change the flavor profile.
- Nacho cheese sauce (see steps): Use real cheese and a little cornstarch to thicken. Pre-made cheese sauces can be saltier.
- Large flour tortillas (4, 28 cm / 11-inch): Use burrito-size tortillas or the filling will overflow.
- Onion (80 g / 1 small): Cooked until translucent for mild sweetness.
- Garlic (6 g / 2 cloves): Adds sharpness; add near the end to avoid burning.
- Vegetable oil or butter (15 ml / 1 tbsp): For searing the burritos; butter browns faster for extra flavor.
- Optional: shredded cheddar (100 g / 1 cup), diced tomatoes (100 g / ½ cup), sour cream (60 g / ¼ cup), chopped cilantro.
Substitutions and impact warnings:
- Turkey or plant-based crumble: Lowers fat and changes mouthfeel; increase seasoning for flavor.
- Gluten-free tortilla: Use a sturdy, wide wrap; it may tear more easily — warm it before rolling.
- Greek yogurt for sour cream: Tangier and thicker; use slightly less.
Brand note: If you use a coarse salt like Diamond Crystal, measure by weight. If using Morton, reduce by roughly half for the same saltiness.
Essential Equipment
- Large skillet (30 cm / 12-inch) for browning beef.
- Medium saucepan with lid for rice (1.5–2 L / qt).
- Small saucepan for cheese sauce.
- Spatula and wooden spoon.
- Large nonstick griddle or another large skillet for grilling the burritos.
- Kitchen scale for accurate dry weights (recommended).
- Instant-read thermometer (optional) to check fillings — 74°C (165°F) is a safe target for beef.
If you don’t have a griddle, use a cast-iron pan or large nonstick skillet and press lightly with a spatula while cooking.
Step-by-Step Instructions
Makes 4 servings. Prep time 20 minutes | Cook time 15 minutes | Total time 35 minutes | Inactive time None.
Step 1: Cook the rice
Rinse 200 g (1 cup) long-grain rice under cold water until water runs clear. Combine rice with 480 ml (2 cups) water and a pinch of salt in a saucepan; bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes; fluff with a fork. The rice should be separate and fluffy, not sticky.
Step 2: Brown the beef and aromatics
Heat 15 ml (1 tbsp) oil in a large skillet over medium-high heat until shimmering. Add 500 g (1.1 lb) ground beef, 80 g (1 small) chopped onion, and 6 g (2 cloves) minced garlic; cook until beef is no longer pink and onions are translucent, about 6–8 minutes, breaking meat into small pieces. Drain excess fat if there’s more than 2 tbsp, then return pan to medium-low heat.
Step 3: Season the beef
Stir in 25 g (2 tbsp) taco seasoning and 60 ml (¼ cup) water; simmer and stir for 3–4 minutes until sauce thickens and coats the meat. Taste and adjust salt; the meat should be well seasoned but not overpowering. If sauce gets too dry, add 1–2 tbsp water.
Step 4: Warm the beans and make the cheese sauce
Warm 430 g (15 oz) can refried beans in a small saucepan over low heat, stirring occasionally, about 4 minutes. For cheese sauce, whisk 120 ml (½ cup) whole milk with 15 g (1 tbsp) cornstarch in a small saucepan; heat until thickened, about 2 minutes, then remove from heat and stir in 120 g (1 cup) shredded cheddar until smooth. Keep warm. Do not overheat the cheese sauce — high heat can make it grainy.
Step 5: Assemble each burrito
Lay a 28 cm (11-inch) tortilla flat. Spoon 100 g (½ cup) rice in a line down the center, then 120 g (½ cup) seasoned beef, 60 g (¼ cup) beans, and 30–45 g (2–3 tbsp) cheese sauce. Add shredded cheddar, diced tomatoes, or sour cream if using. Fold the sides in, then roll tightly from the bottom to form a sealed burrito. Roll firmly to prevent gaps but avoid tearing the tortilla.
Step 6: Grill the burrito to finish
Heat a griddle or large skillet over medium heat and add 5 g (1 tsp) butter or oil. Place seam-side down and cook 2–3 minutes until golden brown, then flip and cook another 2 minutes, pressing gently. Cook until the tortilla is crisp and an internal temperature of the center reaches about 74°C (165°F), about 4–6 minutes total. Let rest 1 minute before cutting to keep fillings from oozing.
Expert Tips & Pro Techniques
- Toast the tortilla briefly over open flame or dry skillet before assembling to prevent tearing while rolling.
- Common mistake: overfilling the burrito. If your tortilla splits, use less filling and spread it in a narrow line.
- Make-ahead: Prepare rice, cooked beef, and cheese sauce up to 24 hours ahead; cool, refrigerate, then reheat gently before assembling.
- Professional technique: Warm tortillas on a damp towel in a microwave for 20 seconds to increase pliability, then roll immediately.
- For even heating, warm the assembled burrito for 1 minute in a 175°C (350°F) oven after grilling — this melts the center without over-crisping the outside.
- If the cheese sauce separates, whisk in a splash of warm milk off the heat to re-emulsify.
Storage & Reheating
- Refrigerator: Store wrapped burritos in airtight containers or foil for up to 3 days. Place paper towels between stacked burritos to absorb excess moisture.
- Freezer: Burritos freeze well. Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Preheat oven to 175°C (350°F). Unwrap and place on a baking sheet; reheat 12–15 minutes for refrigerated burritos or 20–25 minutes from frozen (covered with foil for the first 10 minutes to prevent over-browning). Avoid microwaving when possible; it makes the tortilla soggy. If you must microwave, wrap burrito in a paper towel and microwave on medium power for 60–90 seconds, then crisp in a hot skillet for 30–60 seconds per side.
Variations & Substitutions
- Grilled Stuft Burrito style: Add 120 g (½ cup) cooked Spanish rice with tomato and a pinch of saffron for a closer fast-food profile. The grilling time stays the same.
- Vegetarian: Replace beef with 450 g (1 can) seasoned lentils or a plant-based crumble and use vegetable stock. Flavor matches better if you increase taco seasoning by 25%.
- Low-carb keto: Swap the flour tortilla for a large low-carb tortilla or a cheese-based wrap. Expect a different mouthfeel and shorten grilling time to avoid over-browning the lower-carb wraps.
- Extra spicy: Stir 5–10 g (1–2 tsp) diced pickled jalapeños into the cheese sauce and add a pinch of cayenne to the beef. Keep other amounts identical.
- Cheese-free: Omit cheese sauce and replace with 60 g (¼ cup) guacamole for creaminess and fat. This changes the flavor balance and reduces sodium.
Serving Suggestions & Pairings
- Classic side: Serve with tortilla chips and salsa for crunch and acidity.
- Simple salad: A quick cabbage slaw with lime and cilantro brightens the plate.
- Drinks: Pair with a cold Mexican lager or a lime-forward iced tea.
- Garnish: Finely diced white onion and chopped cilantro add freshness; a squeeze of lime brightens the whole burrito.
- Pair internally with our [Garlic Roasted Potatoes] if you want a warm side — great for heartier meals.
Nutrition Information
Per serving (1 burrito). Makes 4 servings.
- Serving size: 1 burrito
- Calories: 720 kcal
- Total Fat: 36 g
- Saturated Fat: 15 g
- Cholesterol: 115 mg
- Sodium: 980 mg
- Total Carbohydrates: 64 g
- Dietary Fiber: 6 g
- Sugars: 6 g
- Protein: 36 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my burrito turn out soggy?
A: Sogginess usually comes from over-wet fillings or warm steam trapped inside. Use fluffy, cooled rice and less sauce. Grill seam-side down to seal and crisp the tortilla.
Q: Can I make this without eggs?
A: This recipe does not use eggs, so no change is needed. If you plan to add an egg (scrambled breakfast burrito), cook it separately and drain any excess moisture before assembling.
Q: Can I double this recipe?
A: Yes. Double all ingredients and cook meat in two batches to avoid crowding the pan. Keep cooked components warm in a low oven (100–120°C / 210–250°F).
Q: Can I prepare this the night before?
A: Yes. Cook the rice, beef, and cheese sauce the day before. Cool and refrigerate separately. Assemble and grill just before serving for best texture.
Q: How long does this keep in the fridge?
A: Stored in an airtight container, assembled burritos keep for up to 3 days. If frozen, they keep for up to 3 months.
Q: Can I use pre-shredded cheese?
A: You can, but pre-shredded cheese often contains anti-caking agents that reduce meltiness. For the smoothest sauce, shred block cheese.
Q: How do I get a crisp exterior without burning?
A: Use medium heat and a light touch of oil or butter. Press gently and flip frequently if needed to achieve even browning without overcooking the tortilla.
Conclusion
If you love the fast-food classic but want fresher flavor and better texture, this recipe gives you a reliable home version of the Stuffed Taco Bell Beef Burrito. For a different take and more copycat inspiration, see this detailed Taco Bell Grilled Stuffed Burrito (Copycat) – Alyona’s Cooking. To compare the original menu profile, check the official Grilled Stuft Burrito Combo – Taco Bell. Enjoy rolling, grilling, and sharing.
Print
Stuffed Taco Bell Beef Burrito
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A homemade version of the beloved Taco Bell Beef Burrito, featuring seasoned beef, creamy cheese sauce, and fluffy rice wrapped in a crisp tortilla.
Ingredients
- 500 g (1.1 lb) ground beef (80/20)
- 25 g (2 tbsp) taco seasoning
- 200 g (1 cup) long-grain rice (uncooked)
- 430 g (15 oz can) refried beans
- Nacho cheese sauce (see steps)
- 4 large flour tortillas (28 cm / 11-inch)
- 80 g (1 small) onion (chopped)
- 6 g (2 cloves) garlic (minced)
- 15 ml (1 tbsp) vegetable oil or butter
- Optional: 100 g (1 cup) shredded cheddar, 100 g (½ cup) diced tomatoes, 60 g (¼ cup) sour cream, chopped cilantro
Instructions
- Rinse rice under cold water until clear. Combine in a saucepan with water and a pinch of salt; bring to boil, then reduce heat, cover, and simmer for 15 minutes. Let rest off heat, fluff with a fork.
- Heat oil in a skillet over medium-high heat. Brown beef with onion and garlic until no longer pink.
- Stir in taco seasoning and water; simmer for 3-4 minutes until thickened.
- Warm refried beans and prepare cheese sauce by whisking milk with cornstarch, heating until thickened, then stirring in shredded cheddar until smooth.
- Assemble burritos by laying tortillas flat and adding rice, beef, beans, cheese sauce, and optional toppings. Fold and roll tightly.
- Grill burritos on a preheated griddle until golden brown, about 4-6 minutes total, flipping once.
Notes
For a crisp exterior, grill seam-side down. You can prepare elements in advance and assemble before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 720
- Sugar: 6g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 115mg