Ingredients
— The Beef Filling —
1 pound (450g) lean ground beef
1 packet (1 oz) taco seasoning
½ cup water
— The Burrito Components —
4 large burrito-size flour tortillas
2 cups cooked Mexican or Spanish rice (warm)
½ cup warm nacho cheese sauce (store-bought or homemade)
½ cup sour cream
½ cup crunchy red tortilla strips (or crushed Doritos)
2 cups shredded Mexican blend or Cheddar cheese (for the crust)
— Creamy Chipotle Sauce —
½ cup mayonnaise
1 tablespoon chipotle peppers in adobo sauce (finely minced) OR 1 tsp chipotle powder + 1 tsp smoked paprika
1 teaspoon garlic powder
1 teaspoon lime juice
Instructions
1. **Prepare the Beef:** In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess grease. Stir in the taco seasoning and water. Simmer for 3-5 minutes until the liquid reduces and the meat is saucy.
2. **Make the Chipotle Sauce:** In a small bowl, whisk together the mayonnaise, minced chipotle peppers (or powder), garlic powder, and lime juice until smooth. Set aside.
3. **Assemble the Burritos:** Lay out the large tortillas. In the center of each, layer the ingredients in this order: ½ cup cooked rice, ¼ of the seasoned beef, a drizzle of nacho cheese sauce, a drizzle of chipotle sauce, a dollop of sour cream, and a handful of crunchy tortilla strips.
4. **Fold:** Fold the sides of the tortilla in, then roll it up tightly from the bottom to enclose the filling completely.
5. **Grill the Cheese Crust:** Heat a clean non-stick skillet over medium heat. Sprinkle about ¼ cup of shredded cheese directly onto the hot pan in the shape of the burrito.
6. Place the burrito **seam-side down** on top of the melting cheese. Let it cook for 2-3 minutes until the cheese is crispy and fused to the tortilla.
7. Sprinkle another ¼ cup of cheese on the top of the burrito (the side facing up). Carefully flip the burrito over so the new cheese hits the pan. Cook for another 2-3 minutes until golden brown and crispy.
8. Remove from the pan and let cool for 1 minute before serving.
Notes
Rice Shortcut: To save time, use a packet of microwave-ready Spanish/Mexican rice.
Cheese Tip: For the best ‘cheese crust,’ use a non-stick pan. If you don’t have one, brush the pan with a little butter before adding the cheese to prevent sticking.
Spice Level: Control the heat by adjusting the amount of chipotle peppers in the sauce. If you prefer mild, just use a little smoked paprika and lime in the mayo.
Storage: These are best eaten fresh while the crust is crispy. If reheating, use an air fryer or oven to crisp the exterior back up.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican