Description

This Taco Bell Beefy Melt Burrito recipe is a crave-worthy homemade version of the fast food favorite, packed with seasoned ground beef, creamy refried beans, fluffy Mexican rice, crunchy chips, gooey cheese dip, shredded cheese, and a dollop of sour cream— all wrapped up in a soft tortilla. Perfect for a quick 30-minute dinner, it delivers bold Tex-Mex flavors and a delightfully satisfying crunch in every bite. Customize it with your favorite salsa, and enjoy fresh for the best texture!

Ingredients

For the Beef Mixture

1 pound lean ground beef
1 (1 oz) packet taco seasoning
1/4 cup water (or beef broth)
1 cup refried beans (optional)

For the Rice

2 cups cooked Mexican rice (or instant Mexican rice)

For the Burrito Assembly

4 burrito-sized flour tortillas
2 cups Fritos or Doritos (for crunch)
1 cup cheese dip, warmed (such as Tostitos)
1 cup shredded Mexican cheese blend
1/2 cup sour cream
Salsa, if desired

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Instructions

Cook the Beef Mixture: In a sauté pan over medium heat, cook the ground beef, breaking it apart as it cooks, until it is no longer pink. Drain excess fat if necessary. Add the taco seasoning and water (or beef broth), stirring well. Let it cook for another minute to allow the flavors to meld. Stir in the refried beans until thoroughly combined. If the mixture seems too thick, add a little more water to reach your preferred consistency.
Prepare the Rice and Tortillas: Cook your instant Mexican rice according to package instructions, or reheat leftover rice. Warm the flour tortillas in the microwave for about 30 seconds to make them pliable and easier to roll.
Assemble the Burritos: Lay a tortilla flat and spoon a couple of tablespoons of the beef and bean mixture into the center. Add a few spoonfuls of rice over the top. Layer with a generous handful of Fritos or Doritos, a large spoonful of warm cheese dip, some shredded Mexican cheese, and a dollop of sour cream. Fold in the sides, then roll up the burrito tightly from one end.
Repeat and Serve: Repeat the filling and rolling process with the remaining tortillas and fillings. Serve the burritos immediately with salsa on the side, if desired.
Optional – Toast the Burritos: For an extra-crispy exterior, heat each wrapped burrito in a skillet over medium heat for 1–2 minutes on each side, until golden and slightly crisp. Serve hot.

Notes

Serve Fresh: For the crispiest chips inside, serve the burritos immediately after assembling.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The chips will soften over time.
Freezing Instructions: For best results, leave out the Fritos or Doritos if you plan to freeze. Wrap burritos tightly in plastic wrap and foil, and freeze up to 3 months. Thaw and reheat in the microwave or oven.
Crispy Option: Toast the burritos in a skillet after assembling for a crunchy exterior.
Make-Ahead Tip: Make extra rice or beans when preparing other meals, and freeze in portions for quick burrito assembly later.
Last-Minute Assembly: Add the chips just before eating to preserve their crunch.

Nutrition

Serving Size: 1 burrito
Calories: 1825 kcal
Sugar: 9 g
Sodium: 3022 mg
Fat: 99 g
Saturated Fat: 30 g
Unsaturated Fat: 58 g
Trans Fat: 1 g
Carbohydrates: 163 g
Fiber: 17 g
Protein: 75 g
Cholesterol: 193 mg