Ingredients
Scale
- 1 pound lean ground beef
- 1 (1 oz) packet taco seasoning
- 1/4 cup water, or beef broth
- 1 cup refried beans (optional)
- 2 cups cooked Mexican rice, or instant Mexican rice
- 4 burrito-sized flour tortillas
- 2 cups Fritos or Doritos
- 1 cup cheese dip, warmed
- 1 cup shredded Mexican cheese blend
- 1/2 cup sour cream
- Salsa, if desired
Instructions
- Cook the beef in a sauté pan, breaking apart the meat as it cooks, until no longer pink. Then add the taco seasoning and water and stir, cook for another minute. Stir in the refried beans. (If the mixture is too thick, add a little more water.)
- Cook your instant Mexican rice or warm leftover rice. Heat the tortillas in the microwave for 30 seconds.
- Lay a tortilla flat and add a couple of tablespoons of the meat mixture into the middle. Add rice over the meat.
- Layer with Fritos, a large spoonful of cheese dip, shredded cheese, and a spoonful of sour cream.
- Fold the sides in, then roll tightly into a burrito. Repeat with remaining tortillas.
- Serve as is, or toast in a pan over medium heat to crisp the outside. Serve with salsa if desired.
Notes
- Best served fresh to keep chips crispy.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For freezing, leave out chips and wrap burritos individually. Freeze up to 3 months.
- Assemble just before serving to prevent soggy chips.
- Optional: toast burritos in a pan for a crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 1825
- 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