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
Scale
- 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