This Beefy Melt Burrito brings together seasoned beef, fluffy rice, creamy nacho cheese, and crunchy fiesta strips all wrapped in a warm tortilla and pan-seared until golden. It’s hearty, melty, and perfect for an easy lunch or weeknight dinner.

Why You’ll Love This Recipe

Big, satisfying burritos that feel like a takeout favorite at home
Simple ingredients and straightforward steps
Customizable: make it spicier, cheesier, or add beans for extra comfort
Pan-searing gives you that restaurant-style toasted exterior and extra-melty center
Great for meal prep: assemble ahead and heat when you’re hungry

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) ground beef
1 packet taco seasoning (about 1 oz / 28 g)
1/2 cup (120 ml) water
1 cup cooked seasoned rice (about 180 g)
1 cup nacho cheese sauce (about 240 g)
1 cup shredded Mexican cheese blend (about 110–120 g)
1 cup refried beans (about 240 g), optional
1/2 cup (120 g) sour cream
1/2 cup fiesta tortilla strips (about 30 g)
1/2 cup (120 g) pico de gallo
4 large flour tortillas (10-inch / burrito-size)
1 tablespoon (15 ml) oil

Directions

Cook the beef: Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and cooked through (about 6–8 minutes). Drain excess grease if needed.
Season it: Stir in the taco seasoning and water. Simmer for 3–5 minutes, stirring, until thickened and saucy.
Warm the tortillas: Warm tortillas in a dry skillet for 15–20 seconds per side or microwave for 20–30 seconds so they roll easily.
Build the burritos: Lay out a tortilla. If using refried beans, spread about 1/4 cup down the center. Add about 1/4 cup seasoned rice, then divide the beef evenly among the tortillas.
Add the melty layers: Spoon about 1/4 cup nacho cheese sauce over the beef. Sprinkle about 1/4 cup shredded cheese on top. Add sour cream (about 2 tablespoons per burrito), pico de gallo (about 2 tablespoons per burrito), and a small handful of fiesta tortilla strips.
Roll tightly: Fold in the sides, then roll from the bottom up, keeping it snug so the filling stays put.
Sear for that golden finish: Heat the oil in a skillet over medium heat. Place burritos seam-side down first, then sear on all sides until golden and the cheese inside is melty (about 1–2 minutes per side).
Serve warm: Enjoy as-is or with extra pico de gallo and your favorite hot sauce on the side.

Servings and timing

Servings: 4 large burritos
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Approximate calories: 635 kcal per burrito

Variations

Extra cheesy: Add an additional 1/2 cup shredded cheese or drizzle more nacho cheese sauce inside.
Spicy kick: Mix chopped jalapeños into the beef, add spicy salsa, or stir a little hot sauce into the sour cream.
Bean-forward: Use the refried beans and add 1/2 cup drained black beans for a heartier filling.
Crunch swap: If you don’t have fiesta tortilla strips, lightly crush plain tortilla chips and sprinkle them in.
Lighter option: Use lean ground beef, reduce nacho cheese sauce to 2/3 cup, and increase pico de gallo for freshness.
Rice change-up: Use cilantro-lime rice or taco rice to shift the flavor while keeping the same texture.

Storage/Reheating

Refrigerate: Wrap each burrito tightly in foil or plastic wrap and store in an airtight container for up to 3 days.
Freeze: Wrap tightly in foil, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge for best texture.
Reheat (best texture): Warm in a skillet over medium-low heat, turning occasionally until heated through (6–10 minutes).
Reheat (microwave): Remove foil, wrap in a damp paper towel, and microwave in 45-second bursts until hot. For a crisp exterior, finish with a quick sear in a dry skillet.

FAQs

Can I make these burritos ahead of time?

Yes. Assemble them, wrap tightly, and refrigerate. Sear right before serving for the best crisp outside and melty center.

Do I have to use refried beans?

No. They’re optional, but they add creaminess and make the burrito more filling.

What’s the best tortilla size for burritos?

Burrito-size flour tortillas (about 10 inches) roll easiest and hold the filling without tearing.

How do I keep the burritos from getting soggy?

Let the beef mixture thicken well, drain excess grease, and don’t overload with pico. Searing also helps dry and crisp the outside.

Can I use homemade taco seasoning?

Absolutely. Use about 2 to 3 tablespoons of homemade seasoning in place of one packet, adjusting salt and spice to taste.

What can I use instead of nacho cheese sauce?

You can use a creamy cheese dip, a smooth queso-style sauce, or melt shredded cheese with a splash of milk until saucy.

How can I make it spicier without changing the texture?

Stir hot sauce into the nacho cheese sauce or mix a pinch of cayenne into the beef—both boost heat without adding extra liquid.

Can I bake these instead of pan-searing?

Yes. Brush lightly with oil and bake at 400°F (200°C) for about 10–12 minutes, turning once, until crisp and hot.

What sides go well with these burritos?

They’re great with extra pico de gallo, salsa, guacamole, a simple salad, or roasted corn.

Why is my burrito tearing when I roll it?

Cold tortillas tear easily. Warm them first, and avoid overfilling—leave space at the edges so the tortilla can fold and seal.

Conclusion

These Taco Bell inspired Beefy Melt Burritos are everything you want in a homemade comfort meal: seasoned beef, creamy cheese, crunchy strips, and a perfectly toasted wrap. Make them as written for the classic vibe, or customize the fillings to match your favorite burrito style.