Taco Bell Beefy Melt Burrito (Printer-Friendly)
Savory beef, beans, rice, cheese, and crunchy chips folded into soft tortillas with plenty of flavor.
# What You’ll Need to Cook:
→ Filling
01 -
500 g lean ground beef
02 -
30 g taco seasoning (store-bought or homemade)
03 -
120 ml water or beef broth
04 -
250 g canned refried beans
05 -
300 g cooked Mexican rice
→ Assembly
06 -
6 large flour tortillas (over 25 cm diameter)
07 -
90 g corn chips (Fritos or preferred alternative)
08 -
180 g cheese dip (nacho cheese or queso, warmed)
09 -
120 g shredded Mexican cheese blend
10 -
90 g sour cream (full-fat or light)
11 -
Salsa, to serve (optional)
# Steps to Prepare:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until no longer pink.
02 -
Stir in taco seasoning and water or broth. Simmer for 1 minute, then fold in refried beans until fully combined. If the mixture is thick, add a splash of water for desired consistency.
03 -
Reheat cooked Mexican rice as needed. Warm flour tortillas in the microwave for 30 seconds so they are pliable.
04 -
Lay a tortilla flat. Spoon 2–3 tablespoons of meat and bean mixture into the center, followed by 2 tablespoons of Mexican rice.
05 -
Scatter a handful of corn chips over the filling. Drizzle with a generous spoonful of warm cheese dip.
06 -
Sprinkle with shredded Mexican cheese and add a spoonful of sour cream. Fold in the sides and tightly roll up into a burrito.
07 -
Repeat the assembly process for all tortillas. Serve immediately with optional salsa, or briefly toast in a hot pan for a crisp exterior.
# Extra Cooking Tips:
01 -
For optimal texture, assemble burritos just before serving so the corn chips remain crisp.
02 -
Leftover burritos can be wrapped and refrigerated for up to 5 days or frozen for up to 3 months, but omit chips before freezing for best results.
03 -
For extra flavor and improved texture, lightly toast rolled burritos in a dry skillet before serving.