Ingredients
For the Beef and Beans
- 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
Burrito Assembly
- 4 burrito-sized flour tortillas
- 2 cups Fritos or Doritos
- 1 cup cheese dip, warmed (like Tostitos)
- 1 cup shredded Mexican cheese blend
- 1/2 cup sour cream
- Salsa, if desired
Instructions
- Cook the Beef: In a sauté pan set over medium heat, cook the ground beef, breaking it apart as it browns. Continue cooking until the beef is no longer pink. Add the taco seasoning and 1/4 cup water (or beef broth), stirring to combine thoroughly. Cook for another minute, then stir in the refried beans. If the mixture is too thick, add a bit more water to reach your desired consistency.
- Prepare the Rice: While the beef cooks, prepare your instant Mexican rice according to package instructions or warm up leftover rice as needed so it’s hot and ready for assembly.
- Warm the Tortillas: Place the flour tortillas on a microwave-safe plate and cover them with a clean damp towel. Heat in the microwave for about 30 seconds, just until they are soft and pliable.
- Assemble the Burritos: Lay a tortilla flat. Spoon a couple of tablespoons of the beef and beans mixture into the center. Top with a couple of tablespoons of rice, then layer on a handful of Fritos, a generous spoonful of warmed cheese dip, some shredded Mexican cheese, and a spoonful of sour cream. Fold in the sides and roll tightly into a burrito. Repeat with the remaining tortillas and fillings.
- Optional Toasting: For crispy burritos, heat a skillet over medium heat and place the wrapped burritos seam-side down. Toast for 1-2 minutes per side until golden and slightly crispy.
- Serve: Serve immediately with salsa on the side if desired, and enjoy while warm and the chips are still crunchy.
Notes
- Storing: These burritos are best served fresh while the chips are still crispy. Store leftovers in an airtight container in the refrigerator for up to 5 days; note that the chips will soften.
- Freezing: To freeze, omit Fritos for best texture. Wrap each burrito in plastic wrap and then in foil, and freeze for up to 3 months. Thaw and reheat as desired.
- Last-Minute Assembly: Build your burritos just before eating for maximum crunchiness.
- Toasting Option: Toast assembled burritos in a skillet for a crispy exterior.
- Save Time: Make extra rice or beans ahead and keep in your freezer for quick burrito assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 burrito
- Calories: 1825 kcal
- Sugar: 9g
- Sodium: 3022mg
- Fat: 99g
- Saturated Fat: 30g
- Unsaturated Fat: 58g
- Trans Fat: 1g
- Carbohydrates: 163g
- Fiber: 17g
- Protein: 75g
- Cholesterol: 193mg
