Description
A homemade twist on a fast-food favorite, packed with seasoned beef, creamy sauce, rice, and a delicious blend of melted cheeses.
Ingredients
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1 lb ground beef
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon onion powder
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1 teaspoon garlic powder
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½ teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon black pepper
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⅓ cup beef broth or water
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1 cup cooked white rice
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1 tablespoon butter
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½ teaspoon salt
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½ teaspoon garlic powder
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1 cup shredded cheddar
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1 cup shredded mozzarella
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½ cup shredded Monterey Jack
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½ cup sour cream
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2 tablespoons mayonnaise
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1 teaspoon chili powder
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½ teaspoon cumin
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½ teaspoon onion powder
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¼ teaspoon garlic powder
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¼ teaspoon salt
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6 large flour tortillas
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Optional: diced tomatoes, lettuce, cilantro, jalapeños
Instructions
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Brown the ground beef in a pan, drain fat, and add chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper.
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Add broth and simmer until thickened.
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Mix cooked rice with butter, salt, and garlic powder.
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Combine sour cream, mayo, chili powder, cumin, onion powder, garlic powder, and salt to make the creamy sauce.
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Warm tortillas, then layer sauce, rice, beef, cheese, and any optional toppings.
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Roll the burritos tightly and toast in a skillet until golden.
Notes
Store burritos in the fridge for up to 3 days or freeze up to 2 months. Customize spice level and cheese blend to preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes