Description
This Bold & Cheesy Taco Bell Beefy Melt Burrito recipe combines seasoned ground beef, flavorful rice, and a blend of melted cheeses wrapped in warm flour tortillas. Toasted to perfection in a skillet, these burritos offer a rich, cheesy, and hearty Tex-Mex meal that’s perfect for a quick dinner or satisfying snack.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef (80/20 preferred)
- 1 beef bouillon cube
- ½ cup water
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
Rice
- 1 cup cooked white rice
- 1 tablespoon butter
- Pinch of salt
Cheese and Toppings
- ½ cup nacho cheese sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Optional: Taco Bell-style fiesta cheese blend
Wrap
- 4 large flour tortillas (burrito-sized)
Instructions
- Make the Rice: Prepare rice according to package instructions. Once cooked, stir in butter and a pinch of salt to enhance the flavor, then set aside.
- Cook the Beef: Heat a large skillet over medium heat and brown the ground beef until fully cooked. Drain any excess fat. Crumble in the beef bouillon cube, then add chili powder, garlic powder, onion powder, paprika, cumin, salt, and ½ cup water. Stir to combine and simmer for 5 to 7 minutes, allowing the mixture to thicken and the flavors to meld.
- Warm the Cheese Sauce: Place the nacho cheese sauce in a microwave-safe bowl and heat for 30 to 45 seconds, or until smooth and warm.
- Assemble the Burritos: Warm the flour tortillas for 10 to 15 seconds to make them pliable. Lay each tortilla flat and evenly layer with the cooked beef mixture, a scoop of the buttered rice, a generous drizzle of warm nacho cheese sauce, a sprinkle of shredded cheddar cheese (and optional fiesta cheese blend), and a dollop of sour cream.
- Roll and Toast: Tightly roll each tortilla into a burrito, tucking in the ends. Heat a dry skillet over medium heat and toast each burrito seam-side down for 1 to 2 minutes per side until the tortilla is golden brown and slightly crispy, sealing the burrito.
Notes
- Use 80/20 ground beef to ensure optimal flavor and juiciness.
- Simmering the beef mixture with water and bouillon cube intensifies the savory taste.
- Warming the nacho cheese sauce helps it melt smoothly into the burrito.
- To make the burritos easier to roll, warm the tortillas slightly before assembling.
- For added flavor, try substituting the cheddar with a Taco Bell-style fiesta cheese blend if available.
- Toast seam-side down first to prevent the burrito from unrolling while crisping.
