Cheesy Double Beef Burrito Recipe

Taco Bell's Cheesy Double Beef Burrito is a flour tortilla filled with a double portion of seasoned beef, seasoned rice, nacho cheese sauce, a three-cheese blend, sour cream and crunchy fiesta strips. At home, simmer a pound of ground beef with taco seasoning, colour cooked rice with tomato paste and paprika, and roll both into warm tortillas with nacho cheese, shredded cheese, sour cream and crushed tortilla chips.

What is in Taco Bell's Cheesy Double Beef Burrito

Taco Bell's menu page describes a warm flour tortilla filled with double the seasoned beef, seasoned rice, warm Nacho Cheese sauce, crunchy fiesta strips, a blend of mozzarella, pepper jack and cheddar, and reduced-fat sour cream. Double, a footnote says, means compared with a Crunchy Taco.

The recipe below is a reconstruction from that list. MakeFoodLovely is not connected with Taco Bell.

Recipe

Cheesy Double Beef Burrito

A reconstruction of Taco Bell's Cheesy Double Beef Burrito — seasoned beef, seasoned rice, nacho cheese sauce, shredded cheese, sour cream and crunchy tortilla strips in a flour tortilla. Four burritos.

5.0 (1)Print

Prep

15 min

Cook

20 min

Total

35 min

Serves

4

Cuisine

Tex-Mex

Ingredients

• For the beef:
• 1 pound ground beef (80% lean)
• 2 tablespoons taco seasoning
• 1/2 cup water
• For the rice:
• 2 cups cooked long-grain white rice
• 1 tablespoon tomato paste
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 3 tablespoons water
• For the burritos:
• 4 burrito-size flour tortillas (10-inch)
• 1/2 cup nacho cheese sauce, warmed
• 2/3 cup shredded Mexican-style cheese blend
• 1/4 cup sour cream
• 1 ounce tortilla chips, crushed (about 1/2 cup)

Instructions

1. Brown the beef in a large skillet over medium-high heat for 6 to 8 minutes, breaking it into fine crumbles, and pour off the fat. Stir in the taco seasoning and 1/2 cup of water and simmer for 5 minutes, until the liquid has cooked down to a thick sauce.
2. In a small saucepan, stir the tomato paste, paprika, garlic powder, salt and 3 tablespoons of water together over medium heat. Add the rice and stir for 2 to 3 minutes, until it is hot and evenly orange.
3. Warm the tortillas one at a time in a dry pan for 15 seconds a side, or all together, wrapped in a damp towel, for 30 seconds in the microwave.
4. Spread 2 tablespoons of nacho cheese sauce down the middle of each tortilla. Add 1/2 cup of rice, a quarter of the beef, a quarter of the shredded cheese, 1 tablespoon of sour cream and a quarter of the crushed chips.
5. Fold the two sides in over the filling, then roll the tortilla up from the edge nearest to you. Set each burrito seam side down in a dry pan over medium heat for 1 minute to seal it.

Nutrition

Calories:

835

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Beef in fine crumbles, with its sauce

The beef is broken up small while it browns, so that it spreads along the whole burrito. The half cup of water is not there to thin it: simmered down, it turns the seasoning into a sauce that coats the meat.

Bought taco seasoning works. So does the Taco Bell seasoning on this site, in the same amount.

Seasoned rice in three minutes

Rice from the day before is the right kind, since freshly cooked rice is wet and turns the tortilla soft. The tomato paste and paprika give it colour and a little flavour and keep it from being a white streak in the cut burrito.

Where the crunch comes from

The fiesta strips on Taco Bell's list are the crunchy part. Crushed tortilla chips stand in for them here. They go in last, on top of the sour cream and away from the hot beef, and the burrito is eaten soon after rolling: within a quarter of an hour the strips have gone soft.

The nacho cheese can come from a jar, or from the Taco Bell cheese sauce recipe here.

Rolling a burrito that stays shut

• Warm tortillas. A cold tortilla cracks when it is folded.
• Filling in a line, not a heap, with 2 inches free at each side.
• Sides first, then roll. Keep the roll tight with the fingertips.
• Seam side down in a dry pan for a minute. The heat sets the seam.

Tortillas made at home are on the Caramelo tortillas page; rolled to 10 inches, they fit this burrito.

To make ahead

The beef and the rice keep 3 days in the refrigerator and reheat in a pan. Burritos rolled without sour cream and chips freeze for a month, wrapped in foil; reheat them in a 375°F oven for 25 minutes.

Other Taco Bell burritos on this site are the cheesy dipping burrito and the beefy crunch burrito.