Taco Bell Beefy Melt Burrito

This copycat Taco Bell Beefy Melt Burrito is pure comfort food You get saucy seasoned beef fluffy Mexican rice gooey cheese dip crunchy chips and a cool creamy finish all wrapped up in a warm tortilla It is the ultimate craveable weeknight dinner and a playful favorite in our house

I first whipped these up to satisfy a late night burrito craving and now we make them anytime we want takeout without leaving the house My friends still text for the recipe after parties

Ingredients

• Lean ground beef: authentic meaty flavor plus easy to brown and not too greasy Look for deep red color and little excess moisture
• Taco seasoning: vibrant spice blend that saves prep time Choose one with chili powder cumin and no fillers
• Water or beef broth: keeps filling moist and brings out savory notes Opt for low sodium broth for more control
• Refried beans: creamy texture binds the beef mixture Choose traditional or vegetarian canned beans with minimal additives
• Mexican rice: fluffy grains pack in flavor and bulk Use freshly made or good quality precooked rice
• Large flour tortillas: soft and sturdy Imperative for wrapping and holding all the fillings without tearing Look for tortillas with a bit of stretch
• Fritos or Doritos chips: crunchy salty goodness adds surprise texture Use your favorite brand and select big scoop shapes for more bite
• Cheese dip: melty indulgent layer Find a thick queso style sauce for best results and warm it gently so it pours smoothly
• Shredded Mexican cheese blend: melty stretchy cheese top layer Look for one with cheddar Monterey Jack and asadero for complexity
• Sour cream: a cool creamy finish smooths out the spice Quality sour cream should be thick and tangy not watery
• Salsa: optional but brightens each bite Use fresh tomato salsa for the best pop of flavor

Step by Step Instructions

Brown the Beef and Add Beans:

Cook the ground beef in a sauté pan over medium heat Use a spatula to break the meat into small crumbles Stir occasionally until the beef loses its pink color and is fully cooked Sprinkle in the taco seasoning and pour over the water or broth Stir well and simmer for about one minute so flavors meld Add refried beans and stir until smooth If filling is too thick blend in a splash more water for creamy consistency

Prepare the Rice and Tortillas:

If using precooked rice reheat until piping hot To make rice fresh cook as directed until fluffy Warm the flour tortillas in the microwave for about thirty seconds so they bend and roll without cracking

Fill and Layer the Burritos:

Place a warm tortilla on your work surface Spoon a generous helping of the beef and bean filling onto the center Top with a layer of hot rice Scatter chips for crunch Drizzle with warm cheese dip Scatter shredded cheese over the top then finish with a dollop of sour cream Stack the layers mostly in the center for easy rolling

Roll Up the Burritos:

Fold in the edges of the tortilla toward the middle so filling stays inside Tightly roll up from one end using both hands to keep the bundle snug Place seam side down so the burrito stays closed Repeat for all tortillas and filling

Griddle for a Crisp Finish:

Set a dry skillet over medium heat Lay burritos seam side down Cook each side for about a minute until tortillas are golden and slightly crisp Flip to toast all sides

Serve with Salsa:

Transfer hot burritos to plates Slice in half for easy eating Optional Serve with fresh salsa or extra toppings as you like

Pin it

Store any leftover burritos tightly wrapped in foil in the refrigerator for up to two days For longer storage wrap each burrito individually in plastic then foil before freezing Burritos reheat best in the oven at low temperature to keep the shell crisp If microwaving place a damp paper towel on top to keep from drying out

Ingredient Substitutions

You can switch up the meat with ground turkey or plant based beef for a lighter variation Black beans or pinto beans work in place of refried beans If you are out of cheese dip try a layer of shredded cheese or a homemade queso Tortillas can be swapped for whole wheat or even large gluten free wraps

Serving Suggestions

Pair these burritos with a big salad dressed with lime juice or some grilled peppers on the side They are amazing with guacamole salsa verde or even a squeeze of fresh lime You can cut burritos into halves or quarters to share as appetizers at parties Serve with extra chips for dipping

Short History of the Burrito

The burrito originated in Mexican border regions as portable worker food The idea caught on quickly because it was convenient filling and easily personalized Fast food spots like Taco Bell helped make burritos famous worldwide and now everyone has their own favorite fillings

Frequently Asked Questions

→ What type of ground beef is best for this burrito?

Lean ground beef (about 90% lean) works best as it cooks evenly and isn't too greasy, allowing the flavors of the spices and other fillings to shine.

→ Can I make this burrito ahead of time?

Yes! You can assemble the burritos in advance, then store them in the refrigerator. Reheat them in the oven or in a skillet for a crisp texture before serving.

→ What can I use instead of Mexican rice?

If you don’t have Mexican rice, plain cooked rice seasoned with a bit of chili powder, cumin, and paprika can be a good substitute.

→ Are there vegetarian alternatives for this burrito?

Absolutely! Replace the ground beef with cooked lentils, plant-based crumbles, or extra refried beans for a vegetarian version with a similar texture and flavor.

→ How do I keep the tortilla from tearing while wrapping?

Warm the tortilla before assembling, as it makes it more pliable and less likely to tear when you roll it around the filling.

→ Can I freeze the burritos for later use?

Yes, wrap each assembled burrito tightly in aluminum foil or plastic wrap, then freeze. Reheat in the oven, microwave, or skillet before serving.