The Taco Bell Beefy Melt Burrito is a warm, cheesy, and meaty treat that combines seasoned ground beef, gooey melted cheese, and those perfectly soft tortillas you love. It’s all wrapped up in layers of creamy nacho cheese sauce and topped with crispy, crunchy Doritos that add just the right touch of crunch.
I really like making this burrito when I want something quick yet satisfying that hits all the right cravings. The mixture of the savory beef and the cheesy sauce feels like a little comfort food hug in every bite. I also find that adding a little salsa or hot sauce gives it a nice little kick without overpowering the other flavors.
Whenever I serve this, I like to pair it with a simple side of crunchy chips and a cold drink to keep things easy and fun. It’s the kind of meal that’s perfect when you want something tasty without too much fuss. Plus, it’s always a hit whether you’re sharing with friends or just enjoying a quiet night in.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the burrito. I like to use 80/20 beef for good flavor and juiciness. You can swap for ground turkey or plant-based meat for a lighter or vegetarian option.
Taco Seasoning: Store-bought taco seasoning works great for a quick fix. For a homemade version, mix chili powder, cumin, garlic powder, paprika, and salt. Adjust heat with cayenne if you like it spicy.
Cheese: Cheddar and Monterey Jack give a great melty mix. If you don’t have Monterey Jack, mozzarella or a mild white cheddar are good alternatives.
Nacho Cheese Sauce: This adds creaminess and richness. If you can’t find it, try a smooth cheese dip or melt processed cheese with a splash of milk for similar results.
Flour Tortillas: Large, soft tortillas work best to hold all the fillings. If you prefer, whole wheat or gluten-free tortillas can be used, just be gentle when folding to avoid tearing.
How Do I Get the Tortilla Crispy and Melty Without It Falling Apart?
Here’s my tip for perfectly crisp, melty burritos without mess:
- Warm the tortillas a bit before filling to make them soft and bendable. This prevents cracks when folding.
- Don’t overfill. Keep the ingredients centered and leave space at edges for folding.
- Fold the sides in first, then roll tightly from one end to the other. This seals the filling inside well.
- Cook on medium heat with a little oil, pressing gently with a spatula. This helps form a crispy outside without burning.
- Flip carefully and cook the other side until golden. The cheese inside will melt nicely, helping everything stick together.
Equipment You’ll Need
- Large skillet – I prefer this for browning the beef and cooking the burrito. It gives even heat and space to work.
- Microwave or dry skillet – for warming the tortillas so they are easy to fold without tearing.
- Cooking spoon or spatula – helps stir the beef seasoning mixture and flip the burritos without breaking them.
- Measuring spoons and cups – for precise seasoning and rice measurements.
- Plate or cutting board – for assembling and slicing the finished burritos before serving.
Flavor Variations & Add-Ins
- Swap ground beef for cooked shredded chicken or seasoned beans for a different protein twist.
- Use a blend of cheeses like pepper jack or pepperoni for extra flavor and spice.
- Add sautéed peppers or jalapeños inside for more heat and crunch.
- Mix in black beans or corn with the rice to add texture and heartiness.
Taco Bell Beefy Melt Burrito Recipe
Ingredients You’ll Need:
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/4 cup water
- 1 cup cooked Mexican rice (or Spanish rice)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced tomatoes
- 1/4 cup diced onions
- 1/4 cup sour cream
- 4 large flour tortillas (10-inch)
- 1/4 cup nacho cheese sauce
- 1 tbsp olive oil or vegetable oil
- Optional: hot sauce or salsa for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation plus 10 minutes of cooking. It’s a quick meal perfect for a satisfying lunch or dinner.
Step-by-Step Instructions:
1. Cook the Beef:
Heat a skillet over medium heat. Add the ground beef and cook until it’s browned and fully cooked, stirring occasionally. Drain any extra grease.
2. Add Seasoning and Simmer:
Add the taco seasoning mix and 1/4 cup water to the cooked beef. Stir everything well, lower the heat, and let it simmer for 5 minutes until the sauce thickens.
3. Prepare the Tortillas:
Warm each flour tortilla in the microwave for about 20 seconds or in a dry skillet. This makes them soft and easy to roll.
4. Assemble the Burritos:
On each warm tortilla, spread a spoonful of nacho cheese sauce in the center. Add a layer of the seasoned beef, followed by cooked rice, diced tomatoes, onions, and both shredded cheeses. Top with a dollop of sour cream.
5. Fold and Roll:
Fold the sides of the tortilla inwards, then roll it tightly from one end to the other to enclose all the fillings.
6. Crisp the Burritos:
Heat a clean skillet over medium heat with a little oil. Place the burritos seam side down and cook for 2-3 minutes on each side until the tortillas turn golden brown and a bit crispy, and the cheese inside melts.
7. Serve and Enjoy:
Remove the burritos from the skillet, slice them in half, and serve immediately. Add extra sour cream, salsa, or hot sauce on the side if you like.
Can I Use Frozen Ground Beef for This Burrito?
Yes, but make sure to thaw it completely before cooking. Thaw in the fridge overnight or use the microwave’s defrost setting. This helps cook the beef evenly and prevents excess moisture.
What Can I Substitute for Nacho Cheese Sauce?
If you don’t have nacho cheese sauce, you can use any smooth processed cheese dip or melt some cheddar with a splash of milk to create a creamy cheese sauce.
How Should I Store Leftover Burritos?
Wrap leftovers tightly in foil or place in an airtight container and refrigerate for up to 3 days. Reheat in a skillet or microwave until warmed through, adding a little water or cheese sauce if needed to keep them moist.
Can I Make These Burritos Ahead of Time?
Yes! Assemble the burritos, wrap them tightly, and store in the fridge without cooking. When ready, pan-fry or bake them until heated through and crispy on the outside.