Description
Cheesy Beef Taco Burritos are a delicious twist on your favorite Tex-Mex dish, perfect for any occasion. With seasoned ground beef, creamy nacho cheese sauce, and crunchy tortilla strips enveloped in warm flour tortillas, these burritos deliver a satisfying mix of flavors and textures. They come together in just 25 minutes, making them ideal for busy weeknights or casual family lunches. Plus, you can easily customize them with your favorite toppings, ensuring everyone at the table gets exactly what they love.
Ingredients
- 1 pound ground beef
- 1 packet Taco Bell seasoning mix
- 2 cups cooked white rice, seasoned
- 1 cup nacho cheese sauce
- ½ cup crunchy red tortilla strips
- 1 cup shredded three-cheese blend
- 4 large flour tortillas
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and stir in the Taco Bell seasoning mix with ½ cup water. Cook for an additional 2-3 minutes until heated through.
- Warm the flour tortillas in a skillet or microwave until pliable.
- Spread nacho cheese sauce in the center of each tortilla and layer with seasoned rice, cooked beef, crunchy tortilla strips, and shredded cheese.
- Fold the sides of the tortilla over the filling and roll tightly to form burritos.
- (Optional) Heat assembled burritos in a skillet for about 1-2 minutes per side to achieve a crispy exterior.
- Slice in half if desired and serve with optional toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito (approximately 190g)
- Calories: 550
- Sugar: 3g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Feel free to customize your burritos with fresh toppings like sour cream, salsa, or jalapeños for added flavor. Experiment with different cheeses or add black beans for extra protein. Leftovers can be stored in airtight containers in the fridge for up to three days or frozen for two months.