Beefy Melt Burritos with Seasoned Beef and Nacho Cheese
By Jonah Pike
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
I cook all four large beef melt burritos together and don't add sour cream to burritos I won't eat immediately. Hot tortillas are assembled with beef and rice and nacho and shredded cheeses. Burritos are cooked on a grill. I like the cheese tucked in with the rice filling before cooking burritos.
I stir-fry the beef in a large skillet until most of the liquid evaporates, leaving just enough liquid to cover the beef. There’s no extra liquid in the skillet because beef filling is quickly absorbed into the tortilla. Other spices and seasonings used are chili powder, cumin, garlic powder, onion powder, paprika, and, if you like spice, cayenne pepper.
Warm tortillas before adding other ingredients. Ways to warm tortillas include using an ungreased dry skillet or a moist paper towel in the microwave. I recommend leaving a 2- to 3-inch gap all the way around the tortilla before folding. The gap helps me roll the tortilla tightly and form a neat package when I fold the sides and bottom edges of the tortilla inward.
The last step in preparing the burrito is to toast the tortilla and melt the cheese. Cook the burrito seam side down in a seasoned or buttered pan, turning it after 2 to 3 minutes of cooking per side or until the tortilla is toasted and the cheese is melted. Provide extra toppings on the side for customers who wish to add them to their burritos.
Why you'll love this recipe
- One batch yields four burritos. I can cook a complete dinner in the same pot to use for other meals as individual servings.
- The filling is prepackaged in tortillas to save time and cleanup when making lunch.
- Every burrito is grilled near the end of the manufacturing process. This helps the burrito hold up better when reheated.
- Not including sour cream in the preparation helps keep the topping chilled until served.
- A skillet or air fryer can be used to crisp the tortilla after wrapping.
- You can keep the base seasoning mild or add spices or ingredients such as cayenne pepper, jalapeños, hot sauce, or spicy nacho cheese.
Ingredients
- •1 lb lean ground beef (90/10)
- •1 tbsp chili powder
- •1 tsp cumin
- •½ tsp garlic powder
- •½ tsp onion powder
- •½ tsp paprika
- •¼ tsp cayenne pepper (optional, for heat)
- •½ cup water
- •salt (to taste)
- •pepper (to taste)
- •4 flour tortillas (large, 10-inch)
- •1 cup cooked long-grain white rice (seasoned with a pinch of salt)
- •1 cup nacho cheese sauce (warmed)
- •1 cup shredded three-cheese blend (cheddar, Monterey Jack, and mozzarella)
- •¼ cup sour cream
- •1 tbsp vegetable oil or butter (for grilling)
Instructions
- 1
Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon.
- 2
Drain off any excess grease.
- 3
Stir in the chili powder, cumin, garlic powder, onion powder, paprika, and cayenne pepper.
- 4
Add the water and bring the mixture to a simmer.
- 5
Cook for 5-7 minutes, until the liquid has reduced and the meat is well-coated.
- 6
Season the beef with salt and pepper to taste.
- 7
Warm the tortillas in a dry skillet for 15-20 seconds per side, or wrap the stack in a damp paper towel and microwave for 30-45 seconds.
- 8
Lay one warm tortilla on a flat surface and leave a 2-3 inch border around the edges.
- 9
Place one quarter of the seasoned rice in the center, then add the beef mixture, nacho cheese sauce, shredded three-cheese blend, and sour cream.
- 10
Fold the two sides of the tortilla over the filling.
- 11
Pull the bottom edge up and over the filling, tuck it tightly, and roll the burrito forward to seal it.
- 12
Heat a clean, dry skillet or griddle over medium heat and add the vegetable oil or butter.
- 13
Grill the burritos seam-side down for 2-3 minutes per side, until golden brown and crispy and the cheese is fully melted.
FAQ
Nutrition (per serving)
Calories
750
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