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Taco Bell Beefy Melt Burrito Copycat

Taco Bell Beefy Melt Burrito Copycat

This recipe breaks down how to achieve that signature flavor and texture with simple steps anyone can follow. It's a satisfying meal that takes approximately 25 minutes from start to finish, making it ideal for a quick weeknight dinner or a fun movie night snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 burritos
Course: Dinner, Main Course
Cuisine: Mexican-Inspired, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1/2 cup water
  • 1 packet (1 ounce) taco seasoning (or a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne)
  • 1/4 cup sour cream
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup Nacho cheese sauce (store-bought or homemade)
  • 4 large (10-12 inch) flour tortillas
  • shredded lettuce optional, for serving
  • diced tomatoes optional, for serving
  • additional sour cream optional, for serving
  • hot sauce optional, for serving

Equipment

  • Large skillet
  • Small Bowl
  • Microwave (optional)
  • Dry skillet (optional)

Method
 

  1. In a large skillet over medium-high heat, add the lean ground beef. Break it apart with a spoon and cook until it's browned throughout, about 5-7 minutes. Drain off any excess grease.
    1 pound lean ground beef
  2. Add the water and the taco seasoning packet to the skillet with the browned beef. Stir well to combine. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and coated the beef. This creates the flavorful foundation of your burrito.
    1/2 cup water, 1 packet (1 ounce) taco seasoning, 1 pound lean ground beef
  3. While the beef is simmering, in a small bowl, combine the sour cream and the shredded Cheddar and Monterey Jack cheeses. Stir until they are well incorporated, creating a creamy, cheesy mixture.
    1/4 cup sour cream, 1/4 cup shredded Cheddar cheese, 1/4 cup shredded Monterey Jack cheese
  4. Slightly warm the flour tortillas. You can do this by microwaving them for about 20-30 seconds, wrapping them in a damp paper towel and heating, or quickly warming them in a dry skillet for a few seconds on each side. This makes them pliable and easy to roll without tearing.
    4 large (10-12 inch) flour tortillas
  5. Lay one warmed tortilla flat. Spoon about 1/4 of the seasoned beef mixture onto the center of the tortilla.
  6. Dollop about 1/4 of the sour cream and shredded cheese mixture over the seasoned beef.
    1/4 cup sour cream, 1/4 cup shredded Cheddar cheese, 1/4 cup shredded Monterey Jack cheese
  7. Drizzle about 1/4 of the nacho cheese sauce over the beef and cheese mixture. Don't be shy with this – it’s key to that classic melt!
    1/2 cup Nacho cheese sauce
  8. If you're using optional toppings like shredded lettuce or diced tomatoes, add them now.
    shredded lettuce, diced tomatoes
  9. Fold in the sides of the tortilla over the filling, then tightly roll up the burrito from the bottom, tucking the filling in as you go. Repeat with the remaining tortillas and filling.
    4 large (10-12 inch) flour tortillas
  10. For an extra touch, you can lightly grill or sear the rolled burritos in a dry skillet over medium heat for 1-2 minutes per side, or until lightly golden brown and slightly crispy. This adds a delightful texture contrast.
  11. Serve your homemade Taco Bell Beefy Melt Burrito Copycat hot, with extra nacho cheese sauce, sour cream, or your favorite hot sauce on the side if desired.
    1/2 cup Nacho cheese sauce, additional sour cream, hot sauce

Notes

Leftovers can be stored in the refrigerator for up to 2-3 days. Reheat in an oven or toaster oven for best results.