Description
A delicious copycat recipe of Taco Bell’s Beef Burrito featuring seasoned beef, creamy sauce, and a crispy tortilla.
Ingredients
Scale
- 500 g ground beef (80/20)
- 120 g yellow onion (1 medium, diced)
- 6 g garlic (2 cloves, minced)
- 300 g cooked white rice (1½ cups)
- 100 g shredded cheddar or Monterey Jack cheese (1 cup)
- 60 ml sour cream (¼ cup)
- 60 ml salsa (¼ cup)
- 15 g tomato paste (1 tbsp)
- 15–20 g chipotle in adobo (1 tbsp, minced)
- 6 g cornstarch (1 tsp)
- 15 ml water (1 tbsp)
- Kosher salt, to taste
- Black pepper, to taste
- 4 large flour tortillas (25–30 cm / 10–12 inch)
- 15 ml neutral oil (1 tbsp)
Instructions
- Heat 15 ml (1 tbsp) neutral oil in a skillet over medium-high heat until shimmering. Add 120 g (1 medium) diced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook for 30 seconds.
- Add 500 g ground beef and break it up; cook until no pink remains, about 6–8 minutes.
- Stir in tomato paste, minced chipotle, salt, and pepper; cook for 1 minute. Pour in 60 ml water and scrape up the fond for deep flavor.
- Mix cornstarch with 15 ml cold water and stir into the beef; simmer until thickened, about 1–2 minutes.
- In a small bowl, whisk together sour cream, salsa, and salt; keep chilled until assembly.
- Warm each tortilla and spread sauce in the center. Add rice, beef mixture, and cheese. Roll tightly, folding in sides.
- Brush burritos with oil and grill on medium-high heat for 1–2 minutes per side until golden brown.
Notes
For best results, use day-old rice and avoid over-saucing to prevent sogginess. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 680
- Sugar: 4g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 95mg