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Beefy Melt Burrito Recipe

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★★★★★

4.5 from 62 reviews

The Beefy Melt Burrito is a hearty, flavorful meal combining seasoned ground beef, black beans, corn, tomatoes with green chilies, and a blend of melted cheddar and Monterey Jack cheeses. Wrapped in warm flour tortillas and lightly crisped in a skillet to achieve a golden, gooey finish, this burrito is perfect for a satisfying lunch or dinner with optional toppings like guacamole, salsa, or hot sauce.

Ingredients

Scale

Beef Filling

  • 1 pound ground beef (80/20 blend recommended)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1/2 cup water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 tablespoon vegetable oil

Rice and Cheese Mixture

  • 1 cup cooked rice (white or brown)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Assembly

  • 6 large flour tortillas (burrito size)
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro
  • Optional toppings: guacamole, salsa, hot sauce

Instructions

  1. Brown the Beef: Heat vegetable oil in a large skillet over medium-high heat. Add the ground beef, breaking it up as it cooks, and brown until fully cooked, stirring occasionally.
  2. Drain Excess Grease: Remove excess grease from the skillet to prevent the filling from becoming too oily.
  3. Sauté Onions and Garlic: Return the skillet to medium heat, add the chopped onion, and cook until softened, about 5-7 minutes. Then add minced garlic and cook for an additional minute until fragrant.
  4. Add Seasoning: Sprinkle taco seasoning over the beef mixture and pour in 1/2 cup water. Stir well to combine.
  5. Simmer the Filling: Bring the mixture to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Mix in Beans, Corn, and Tomatoes: Stir in the rinsed black beans, drained corn, and undrained diced tomatoes with green chilies. Mix everything thoroughly.
  7. Continue Simmering: Lower the heat to low and simmer the filling for another 5-10 minutes, stirring occasionally, allowing flavors to meld.
  8. Prepare Rice and Cheese: In a medium bowl, combine the cooked rice with shredded cheddar and Monterey Jack cheeses. Mix well.
  9. Warm Tortillas: Heat the flour tortillas using a microwave, oven, or a dry skillet until pliable and warm.
  10. Assemble Burritos: Lay a warmed tortilla flat and spoon about 1/2 cup of the beef filling onto its center.
  11. Add Rice and Cheese: Top the beef filling with approximately 1/4 cup of the rice and cheese mixture.
  12. Add Sour Cream and Cilantro: Place a tablespoon of sour cream on top and sprinkle with a teaspoon of chopped cilantro.
  13. Fold Burritos: Fold in the sides of the tortilla over the filling, then fold the bottom up and tuck it tightly around the filling. Roll forward to secure the burrito snugly.
  14. Repeat Assembly: Repeat the assembly process with the remaining tortillas and filling.
  15. Crisp the Burritos: Heat a large skillet over medium heat. Place the burritos seam-side down in the skillet and cook for 2-3 minutes per side, or until golden brown and the cheese inside is melted and gooey.

Notes

  • You can substitute brown rice for white rice to increase fiber content and add nuttiness.
  • For a spicier burrito, add jalapeños or hot sauce inside before folding.
  • Leftover burritos can be refrigerated for up to 3 days and reheated in a skillet or microwave.
  • To make this recipe gluten-free, use gluten-free tortillas.
  • Adding fresh lime juice or avocado slices as toppings can enhance the flavor profile.

Keywords: beef burrito, cheesy burrito, taco seasoning, ground beef recipe, skillet burrito, Mexican comfort food

Find it online: https://zarameals.com/beefy-melt-burrito-recipe/