Ingredients
For the Beef Filling
- 1 pound lean ground beef
- 1 (1 oz) packet taco seasoning
- 1/4 cup water or beef broth
- 1 cup refried beans (optional)
For the Rice
- 2 cups cooked Mexican rice or instant Mexican rice
For Assembly
- 4 burrito-sized flour tortillas
- 2 cups Fritos or Doritos
- 1 cup cheese dip, warmed (such as Tostitos)
- 1 cup shredded Mexican cheese blend
- 1/2 cup sour cream
- Salsa, if desired
Instructions
- Cook the Beef and Beans: In a sauté pan over medium heat, cook the ground beef, breaking it apart with a spoon, until it’s no longer pink. Add the taco seasoning and water (or beef broth), stirring to combine. Let it cook for another minute, then stir in the refried beans. If the mixture is too thick, add a bit more water until you reach your desired consistency.
- Prepare the Rice: While the beef is cooking, make your Mexican rice according to package instructions if using instant, or reheat leftover rice until warm and fluffy.
- Warm the Tortillas: Stack the tortillas and microwave them for about 30 seconds, until they’re soft and pliable for easy rolling.
- Assemble the Burritos: Place a tortilla flat on your work surface. Spoon a couple of tablespoons of the beef and bean mixture into the center. Top with a couple of tablespoons of rice, a generous handful of Fritos or Doritos, a big spoonful of warm cheese dip, some shredded Mexican cheese blend, and a dollop of sour cream. Optionally, add salsa.
- Roll the Burritos: Fold the sides of the tortilla inwards, then roll up tightly from one end to form a burrito. Repeat with the remaining tortillas and fillings.
- Toast the Burritos (Optional): For a crispier exterior, place the assembled burritos into a dry skillet over medium heat. Toast each side for 1–2 minutes, until golden brown and warmed through.
- Serve: Serve the beefy melt burritos immediately with extra salsa on the side if desired.
Notes
- For best texture, serve the burritos immediately so the chips stay crispy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, but the chips may soften.
- If freezing, assemble the burritos without the chips to prevent sogginess. Wrap individually in plastic wrap and foil, and freeze for up to 3 months. Thaw before reheating.
- Build burritos just before eating to keep the crunch intact; pre-assembly can soften the chips.
- Toasting the burritos in a skillet adds an extra layer of flavor and helps seal them.
- Make extra rice and beans ahead of time and freeze for quick assembly in the future.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 burrito
- Calories: 1825 kcal
- Sugar: 9g
- Sodium: 3022mg
- Fat: 99g
- Saturated Fat: 30g
- Unsaturated Fat: 58g
- Trans Fat: 1g
- Carbohydrates: 163g
- Fiber: 17g
- Protein: 75g
- Cholesterol: 193mg