Taco Bell Beefy Melt Burrito (Print Version)
# Ingredients:
→ Meat & Filling
01 -
1 pound lean ground beef
02 -
1 (1 oz) packet taco seasoning
03 -
¼ cup water, or beef broth
04 -
1 cup refried beans, optional
→ Base Ingredients
05 -
2 cups cooked Mexican rice, or instant Mexican rice
06 -
4 Burrito sized flour tortillas
→ Toppings & Cheese
07 -
2 cups Fritos or Doritos
08 -
1 cup cheese dip, warmed (like Tostitos)
09 -
1 cup shredded Mexican cheese blend
10 -
½ cup sour cream
11 -
Salsa, if desired
# Instructions:
01 -
Cook the beef in a sauté pan, breaking apart the meat as it cooks, until no longer pink. Then add the taco seasoning and water and stir, cook for another minute. Stir in the refried beans. (If the meat and bean mixture is a little too thick, add a little more water till desired consistency.)
02 -
Cook your instant Mexican rice or warm leftover rice. Heat the tortillas in the microwave for 30 seconds.
03 -
Lay a tortilla flat and add a couple of tablespoons of the meat mixture into the middle of the tortilla. Add a couple of tablespoons of rice over the meat. Layer with Fritos, a large spoonful of cheese dip, some shredded cheese and a spoonful of sour cream. Fold the sides in, then start rolling from one end to roll into a burrito. Repeat with the remaining burritos.
04 -
You can serve them as is, or heat them in a pan on the stove over medium heat to toast/crisp the outside. Serve immediately with salsa, if desired.
# Notes:
01 -
A homemade Taco Bell beefy melt burrito is best served fresh - wait too long, and the chips soften up and get mushy.
02 -
You can store leftovers in an airtight container in the refrigerator for up to 5 days.
03 -
If freezing, leave out the Fritos to prevent sogginess. Wrap individually in plastic wrap plus foil, and freeze for up to 3 months.
04 -
Build your burritos right before eating so the Fritos stay crispy.