Ingredients
- 1 pound ground beef
- 1 ounce taco seasoning
- 2/3 cup water
- 1 can (15 ounces) nacho cheese sauce
- 4 burrito-size flour tortillas
- 2 cups cooked Mexican rice or Spanish rice
- 4 tablespoons creamy chipotle sauce
- 4 tablespoons sour cream
- 1 cup tortilla strips
- 2 cups shredded Mexican blend cheese
Instructions
- Place a large skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.
- Add taco seasoning and water to the beef. Stir well and simmer for 3–5 minutes until the sauce thickens and coats the meat.
- Warm the nacho cheese sauce in a small saucepan or microwave until smooth.
- Warm the flour tortillas slightly to make them easier to fold.
- Lay one tortilla flat and add rice in the center. Top with seasoned beef, nacho cheese sauce, chipotle sauce, sour cream, tortilla strips, and shredded cheese.
- Fold the sides inward and roll tightly from the bottom to form a burrito.
- Heat a non-stick skillet over medium heat. Sprinkle about 2 tablespoons shredded cheese directly in the pan in a rectangle.
- Place the burrito seam-side down on top of the cheese.
- Cook for 1–2 minutes until the cheese forms a crispy golden crust attached to the tortilla.
- Remove carefully and repeat with the remaining burritos.
Notes
- Warm tortillas before rolling to prevent tearing.
- Do not overfill the burritos to make them easier to seal.
- Use freshly shredded cheese for the best melt and crispy crust.
- Serve immediately while the cheese crust is crisp.
- Add jalapeños or hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 burrito
- Calories: 720 kcal
- Sugar: 4 g
- Sodium: 1250 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
