Cheesy Double Beef Burrito (Printer-Friendly Version)

Hearty burrito filled with seasoned beef, melted cheese, Mexican rice, and crunchy tortilla strips for bold flavors.

# Required Ingredients:

→ Beef Mixture

01 - 900 g ground beef
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 1 teaspoon Slap Ya Mama seasoning or Cajun seasoning
05 - 1 teaspoon black pepper
06 - 1 teaspoon ground cumin
07 - ½ teaspoon cayenne pepper
08 - ½ teaspoon red pepper flakes
09 - 1 (28 g) packet taco seasoning mix
10 - 120 ml water
11 - 1 (113 g) can diced green chilies

→ Other Ingredients

12 - 425 g can nacho cheese sauce
13 - 1 (159 g) package Mexican rice mix
14 - 340 g shredded Colby Jack cheese
15 - 100 g Santa Fe-style tortilla strips
16 - 240 ml sour cream
17 - 10 large (burrito size) flour tortillas

# Step-by-Step Instructions:

01 - Heat a large skillet over medium heat. Add ground beef, diced onion, Slap Ya Mama seasoning, black pepper, cumin, cayenne pepper, and red pepper flakes. Stir to combine and cook until beef is browned and onions are tender, approximately 8 to 10 minutes. Add minced garlic and diced green chilies; cook for an additional 2 minutes. Drain excess grease, return mixture to skillet, sprinkle in taco seasoning, add water, and simmer over low heat for 5 minutes.
02 - Prepare the Mexican rice according to package instructions. Once cooked, fluff with a fork and set aside.
03 - Place nacho cheese sauce in a small saucepan and heat over low heat, stirring occasionally, until smooth and warmed through.
04 - Heat the flour tortillas in the microwave or on a skillet for a few seconds to render them pliable for wrapping.
05 - Lay a warmed tortilla flat and layer the fillings: approximately 80 ml (⅓ cup) beef mixture, 30 ml (2 tablespoons) warm nacho cheese sauce, 30 ml (2 tablespoons) Mexican rice, a sprinkle of shredded Colby Jack cheese, about 15 ml (1 tablespoon) sour cream, and a handful of tortilla strips. Repeat with remaining tortillas and ingredients.
06 - Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Place each burrito seam-side down on a plate or tray.
07 - Heat a skillet or grill pan over medium heat. Place burritos seam-side down and grill for 1 to 2 minutes per side, pressing gently until golden and crisp.
08 - Serve immediately with preferred salsa, guacamole, or additional sour cream on the side.

# Handy Cooking Tips:

01 - Warm tortillas prevent cracking and make wrapping easier.
02 - Drain excess grease from cooked beef to avoid sogginess.
03 - Adjust cayenne and red pepper flakes to control spice level.
04 - Grilling burritos enhances texture and seals fillings.
05 - For meal prep, add tortilla strips and sour cream fresh after reheating.

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