Description
A delicious fusion of crispy cheese, seasoned beef, and gooey sauce in a hand-held burrito.
Ingredients
- 1 lb ground beef (80/20)
- 1 packet taco seasoning (or about 2 tbsp homemade taco blend)
- 1 cup cooked white rice
- 1/2 cup sour cream
- 1/2 cup nacho cheese sauce
- 1/4 cup chipotle sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas (10–12 inch)
- Butter or oil for grilling (about 1–2 tbsp)
Instructions
- Heat a large skillet over medium. Add the ground beef and cook, breaking it up, for 8–10 minutes until browned. Drain any excess grease. Return to pan, add taco seasoning and 1/4 cup water, stir, and simmer for about 5 minutes until saucy and well coated. Taste and adjust salt.
- Heat tortillas one at a time on a dry skillet for 10–15 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds. Warming prevents tearing while folding.
- Lay a warm tortilla flat. Start with about 1/4 cup cooked rice in the center, then 1/4 of the seasoned beef. Spoon about 2 tbsp nacho cheese sauce, 1 tbsp chipotle sauce, and add a dollop of sour cream (about 2 tbsp). Top with about 1/2 cup mix of shredded cheddar and mozzarella.
- Fold the short sides in, then roll seam-side down into a tight cylinder.
- Heat a clean skillet over medium. Sprinkle about 2 tbsp shredded cheese in the pan where the burrito will sit. Place the burrito seam-side down on top of the cheese. Press lightly and cook 3–4 minutes until the cheese under the burrito melts and forms a golden, crispy crust. Flip and repeat on the other side. Remove and rest 1 minute before slicing.
Notes
For low-carb, omit rice and add extra cheese and veggies. Use rotisserie chicken instead of beef for a quicker option.