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When you’re craving cozy food with tons of flavor and lots of crunch, this Taco Bell Beefy Melt Burrito totally hits the spot. I always fix this when I want something melty and cheesy you can eat with your hands. Crispy Fritos, smooth beans, spicy ground beef, and zingy cheese sauce all wrapped up in a soft tortilla—every bite is completely satisfying.
Whenever I put these out at dinner, my family gobbles them up so fast I barely get a bite. They make everyone happy and every time someone’s asking for more.
Tasty Ingredients
- Sour cream: adds a cool and tangy flavor Whole milk versions are the creamiest
- Mexican cheese blend: gives that awesome cheesy stretch Look for the bagged pre-shredded stuff to save time
- Cheap instant Mexican rice: keeps things filling and soaks up all that gooey cheese Store-bought makes it super easy
- Cheese dip: makes everything creamy and rich Warm it first to spread quicker Queso style works best
- Crunched-up Fritos or Doritos: bring loads of crunch Fritos are OG but Doritos bring a fun kick
- Taco seasoning: brings all the flavor punch Make your own or pick a low salt mix if you want
- Big flour tortillas: the softer, the easier they are to roll Fresh is best
- Refried beans: super creamy and add plant-based power Go classic or pick refried black beans for something different
- Salsa (totally optional): brightens everything up Use a chunky jar salsa or whip up your own pico de gallo
- Lean ground beef: hearty, meaty, and full of flavor For a juicy filling, go with eighty-five percent lean
- Water or beef broth: helps everything mix and keeps beef tender If you’ve got some beef broth, use it for deeper flavor
Simple Instructions
- Dig in and Enjoy:
- Grab your burritos while they're still hot and scoop on some salsa if you like Crunchy chips and gooey cheese taste best right away
- Toast to Finish:
- After rolling, pop your burrito seam-down in a dry skillet over medium. Toast for about two to three minutes each side until you see a crispy golden brown outside
- Put it All Together:
- Place a tortilla down, pile the beef and beans in the center, add warm rice, throw in plenty of Fritos or Doritos, pour on cheese dip, sprinkle on cheese, then top with a big scoop of sour cream
- Make Rice and Warm Tortillas:
- Cook your instant Mexican rice (or warm up leftovers). To keep tortillas bendy, cover them with a damp towel and microwave for half a minute
- Stir in Refried Beans:
- Mix those beans right into the beef while it's still on the stove. Add a dash more water if it looks too thick. Stir until everything’s smooth and mixed together
- Add Seasoning:
- Sprinkle taco seasoning on the browned beef. Pour in a quarter cup of water or broth. Mix well and let it bubble for a minute. The beef will soak up all the spices
- Brown the Beef:
- Toss ground beef in a pan over medium and keep poking it with a spatula to break it apart. Cook while stirring for six to eight minutes until there’s no pink left and it’s nice and crumbly
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The Fritos are hands-down my favorite part. They turn a filling burrito into something you actually crave My kids get a kick out of putting theirs together too, so dinner turns into playtime for everyone.
Leftover Hacks
To keep leftovers tasty, wrap them tight in foil or cling wrap and stash in the fridge for up to five days. Fry in a pan for a crispy edge and melty middle before eating. For freezing, leave out the Fritos, use foil, and store for up to three months. When you’re hungry, pop in the fridge overnight or reheat from frozen in your oven or microwave.
Swap Options
If you’d rather use turkey or ground chicken, go for it. Black or pinto beans give a chunkier feel if you want to skip refried. Looking for dairy-free? There’s plant-based cheese and sour cream out there. Any tortilla or cheese you love works too, but flour tortillas don’t tear as easily.
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Best Ways to Serve
Set these burritos alongside a bowl of green salad with lime and avocado to keep things bright. Add some Mexican street corn or a heap of extra beans and rice if you want it filling. Slice burritos up for game day or party snacks. Top with salsa and sprinkle cilantro for a little color boost and extra flavor.
Fun Backstory
The burrito took off in Northern Mexico way back in the early 1900s, starting as a grab-and-go meal stuffed with whatever was on hand. Taco Bell later made its own version for American eaters—hello, cheese sauce and that epic crunch you know from the Beefy Melt. Making these at home means you can dial up every layer or swap in your favorites for the ultimate comfort food night.
Common Questions
- → How can I keep the Fritos nice and crispy in the burrito?
Put everything together just before you dig in. Leaving the chips inside for a long time will make them soggy.
- → Could I swap in a different protein instead of beef?
You sure can! Try ground chicken, turkey, or plant-based crumbles if you want a meatless twist. Still tasty and full of Tex-Mex vibes.
- → What kind of cheese melts best for this?
Go for a bagged Mexican cheese blend if you want easy melting. Cheddar or Monterey Jack also get nice and gooey in this dish.
- → Should I toast the burritos or just eat them right away?
Both ways work great! Cooking on a hot pan gives you a crispy outside, while skipping the skillet keeps it soft.
- → Can I make these ahead and freeze them?
Totally, but don’t add the Fritos before freezing or they'll go mushy. Add fresh chips after reheating for the crunch you want.