Beefy Melt (Printable Version)
# What You'll Need:
→ Main Stuff
01 -
450 g lean ground beef
02 -
1 packet (28 g) taco seasoning mix
03 -
60 ml water or beef broth
04 -
240 g refried beans
05 -
340 g cooked Mexican rice
06 -
4 big flour tortillas
07 -
100 g corn chips, like Doritos or Fritos
→ Add-Ons
08 -
240 ml gooey cheese sauce
09 -
110 g shredded Mexican cheese blend
10 -
120 ml zesty sour cream
11 -
Salsa, serve on the side
# Steps to Follow:
01 -
Hand out the burritos while they're hot. Don’t forget, you can toss on some salsa if you're into that.
02 -
Got a thing for crispy? Toast the wrapped burritos in a plain skillet. Let those sides get golden and crunchy for a couple minutes.
03 -
Fold the sides of the tortilla in and tightly roll it up like you’re making a fat cigar. Do the same for the rest, using up all the fillings.
04 -
Lay your warmed tortilla on the counter. First, spoon on some beef and beans, then layer rice, throw on corn chips, pour some cheese sauce, toss on shredded cheese, and top with a little sour cream.
05 -
If the rice’s ready, just nuke it to heat. Microwave the tortillas for 30 seconds so they’re soft and easier to roll up.
06 -
Brown the beef in a frying pan, chopping it up as it cooks. Throw in taco seasoning and a bit of water or broth, give it a stir, and cook a touch longer. Mix in refried beans. If it gets too chunky, splash in more water.
# Additional Tips:
01 -
Build burritos right before you eat so the corn chips stay nice and crispy.
02 -
If you wanna freeze, ditch the chips. Wrap each one in foil and plastic, stash in the fridge up to 5 days or freezer for 3 months.
03 -
Reheat cold ones in the oven, microwave, or skillet. Just make sure they're warmed all the way inside.
04 -
Skillet-toasted burritos get that awesome crispy bite.
05 -
Whip up extra beans or rice ahead, freeze 'em, then grab 'em next time to save a bunch of minutes.