When the craving for Taco Bell hits but you want to stay home, this Beefy Melt Burrito copycat brings all those familiar flavors to your kitchen in just 20 minutes. Seasoned ground beef, fluffy rice, creamy nacho cheese, and crunchy tortilla strips come together in a warm flour tortilla for a satisfying dinner that tastes remarkably close to the original. It’s one of those recipes that proves homemade fast food can be just as quick and even more delicious than the drive-through version.
The beauty of making these at home is the control you have over portions and quality. You can use better beef, adjust the spice level, and add extra toppings without paying upcharges. Plus, making four burritos at once means everyone eats at the same time, hot and fresh.
Why You’ll Love This Taco Bell Beefy Melt Burrito
This recipe comes together incredibly fast, making it perfect for those nights when you need dinner ready immediately. With just 20 minutes of active time, you can have homemade burritos that rival the restaurant version. The combination of textures from the creamy cheese sauce, fluffy rice, and crunchy tortilla strips creates the signature experience that makes this burrito so addictive.
The high protein content from the beef and cheese makes this genuinely filling. One burrito satisfies hunger for hours, unlike some lighter meals that leave you searching for snacks an hour later. The recipe also feeds four people generously without requiring expensive ingredients or complicated techniques.
These burritos are endlessly customizable. Keep them simple with just the core ingredients or load them up with sour cream, fresh salsa, jalapeños, and lettuce. Make them spicier with hot sauce or milder for kids. The flexibility means this recipe works for various preferences and dietary needs while maintaining that essential Taco Bell flavor profile.
Ingredients for Taco Bell Beefy Melt Burrito
I use 85% lean ground beef for the right balance of flavor and texture without excessive grease. Leaner beef works but can be slightly dry, while fattier options require draining more carefully to prevent soggy burritos.
- 1 lb ground beef
- 1 packet Taco Bell seasoning mix
- 2 cups cooked white rice, seasoned
- 1 cup nacho cheese sauce
- ½ cup crunchy red tortilla strips
- 1 cup shredded three-cheese blend (Cheddar, Monterey Jack, and Mozzarella)
- 4 large flour tortillas
- Optional: sour cream, fresh salsa, jalapeños, shredded lettuce, hot sauce
For the seasoning, Taco Bell brand seasoning packets are available at most grocery stores and provide the most authentic flavor. If you can’t find them, regular taco seasoning works fine, though the taste will be slightly different. The rice should be cooked and still warm, seasoned with a pinch of salt and optionally a bit of butter for richness.
Nacho cheese sauce is critical for authentic flavor. Look for jarred cheese sauce in the chip aisle or use the squeeze bottles found near queso dips. Regular shredded cheese won’t provide the same creamy texture. The red tortilla strips are usually found in the salad topping section or the Mexican food aisle. They’re essential for that signature crunch.
Large burrito-size flour tortillas work best, typically 10-12 inches in diameter. These need to be pliable enough to fold without cracking. The three-cheese blend melts beautifully and adds richness, but a Mexican blend or straight cheddar also works if that’s what you have available.
How to Make Taco Bell Beefy Melt Burrito
The assembly process is straightforward but benefits from having everything prepped and ready before you start rolling burritos. This assembly-line approach makes the process much smoother.
1. Cook the Seasoned Beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon or spatula. Cook for 6-8 minutes until completely browned with no pink remaining. If there’s excessive fat, drain most of it, leaving about a tablespoon for flavor. Add the Taco Bell seasoning packet and ½ cup of water. Stir well and let it simmer for 2-3 minutes until the liquid reduces and the seasoning coats the beef thoroughly. The mixture should be moist but not soupy.
2. Prepare the Rice: If you haven’t already cooked your rice, do this first as it takes the longest. Use any method you prefer, whether stovetop, rice cooker, or instant pot. Season the cooked rice with a pinch of salt while it’s still hot. For extra authenticity, stir in a small pat of butter and a squeeze of lime juice. Keep the rice warm until assembly time.
3. Warm the Tortillas: This step is crucial for pliable tortillas that roll easily without tearing. Heat each tortilla for about 15-20 seconds per side in a dry skillet over medium heat, or wrap them in a damp paper towel and microwave for 30 seconds. They should be warm and flexible but not crispy or dried out.
4. Set Up Your Assembly Station: Lay out all your ingredients where you can easily reach them. Having the nacho cheese sauce, seasoned beef, rice, tortilla strips, and shredded cheese within arm’s reach makes assembly much faster. Warm the nacho cheese slightly if it’s been refrigerated so it spreads more easily.
5. Build the Burritos: Place a warm tortilla on your work surface. Spread about ¼ cup of nacho cheese sauce in a horizontal line across the center of the tortilla, leaving about 2 inches clear on each side. Layer ½ cup of the seasoned rice over the cheese sauce. Top with a generous portion of the seasoned beef, about ¼ to ⅓ cup. Sprinkle 2 tablespoons of crunchy red tortilla strips over the beef. Add ¼ cup of the shredded three-cheese blend on top.
6. Roll Properly: This technique ensures your burrito stays closed. Fold the left and right sides of the tortilla toward the center, covering the edges of the filling. Starting from the bottom (the side closest to you), fold the tortilla up and over the filling, tucking it tightly. Continue rolling away from you, keeping tension as you roll to create a tight cylinder. The final seam should be on the bottom.
7. Optional Sear: For a golden, slightly crispy exterior that mimics the griddled Taco Bell version, heat a dry skillet or griddle over medium heat. Place the burrito seam-side down and cook for 1-2 minutes until golden brown. Flip and cook the other side for another 1-2 minutes. This step also helps seal the burrito closed.
8. Serve: Cut each burrito in half diagonally for easier eating and presentation. Serve immediately while the cheese is still melted and the tortilla strips maintain their crunch. Offer optional toppings on the side so everyone can customize their burrito.
The key to success is not overfilling the burritos. Too much filling makes them impossible to roll properly and they’ll fall apart when you try to eat them. Keep the filling centered and leave enough tortilla edge to create a proper seal.
What to Serve with Taco Bell Beefy Melt Burrito
Since these burritos are substantial and filling on their own, sides should be lighter and add different flavors or textures rather than more heaviness.
Mexican Rice and Beans: If you want to lean into the full Tex-Mex experience, Spanish rice and refried beans make classic accompaniments. They turn this into a complete Mexican-style dinner plate.
Crispy Tortilla Chips and Salsa: Fresh tortilla chips with a variety of salsas provide crunch and freshness. The acidic salsa helps cut through the richness of the cheese and beef. Offer mild, medium, and hot options for different preferences.
Simple Side Salad: A basic salad with romaine, tomatoes, and a cilantro-lime dressing adds freshness and vegetables to balance the heavy burrito. Keep it light with minimal toppings.
Mexican Street Corn: Elote or esquites brings sweetness and char that contrasts nicely with the savory burrito. The lime and cotija cheese add tangy, salty notes that complement the beef and cheese.
Seasoned Potatoes: Crispy breakfast-style potatoes seasoned with paprika and cumin provide additional substance and pair well with the Tex-Mex flavors. These work particularly well if serving these burritos for breakfast or brunch.
Fresh Guacamole: Creamy, rich guacamole with chips on the side adds healthy fats and fresh avocado flavor. The coolness of the guac provides nice contrast to the warm burrito.
Pickled Jalapeños and Vegetables: Quick-pickled vegetables add acidity and crunch. They’re refreshing between bites of the rich, cheesy burrito and help cleanse your palate.
Pro Tips and Variations
Rice Preparation: Cooking rice specifically for burritos benefits from slightly firmer texture. Reduce the water by about 2 tablespoons per cup of rice so it’s not too soft and sticky. This prevents soggy burritos and makes the rice easier to work with during assembly.
Cheese Sauce Shortcuts: If you can’t find jarred nacho cheese, make a quick version by melting American cheese slices with a few tablespoons of milk over low heat. Velveeta also works beautifully and melts smoothly. For convenience, the squeeze bottles of Tostitos or Fritos cheese sauce work in a pinch.
Protein Alternatives: Ground turkey or chicken create lighter versions with similar texture. Season them well since they’re milder than beef. Black beans or seasoned pinto beans make excellent vegetarian options that still provide protein and substance.
Spice Level Control: Adjust heat by choosing mild, medium, or hot taco seasoning. Add diced jalapeños, hot sauce, or cayenne pepper to the beef for more kick. For milder versions suitable for kids, use plain taco seasoning and skip the spicy toppings.
Make-Ahead Strategy: Cook the beef and rice ahead of time and store them separately in the refrigerator for up to 3 days. When ready to eat, reheat both before assembling fresh burritos. This makes weeknight dinner assembly incredibly fast.
Freezer Burritos: These freeze exceptionally well. Assemble completely, wrap tightly in foil, then place in freezer bags. Freeze for up to 3 months. To reheat, remove foil, wrap in a damp paper towel, and microwave for 3-4 minutes, flipping halfway through.
Tortilla Crispness: For maximum crunch, add the red tortilla strips immediately before rolling, not earlier. The longer they sit with the hot ingredients, the softer they become. Some people prefer adding them just before each bite to maintain ultimate crispness.
Storage and Reheating Tips
Assembled burritos are best eaten immediately for optimal texture, but leftovers can be stored wrapped in foil or plastic wrap in the refrigerator for up to 2 days. The tortilla will soften and the crispy strips will lose their crunch, but the flavors remain good.
To reheat refrigerated burritos, wrap them in a damp paper towel and microwave for 2-3 minutes, flipping halfway through. The moisture from the paper towel helps steam the tortilla back to a softer, more pliable texture. Alternatively, reheat in a 350°F oven wrapped in foil for about 15 minutes.
Store leftover components separately for better results. Keep the seasoned beef, rice, and cheese in separate airtight containers for up to 4 days. The nacho cheese sauce stays good for about a week. When ready to eat, reheat the components and assemble fresh burritos with new tortillas and crispy strips.
For freezing, wrap assembled burritos individually in plastic wrap, then in foil, and store in freezer bags for up to 3 months. Label with the date and contents. Thaw overnight in the refrigerator or reheat directly from frozen, adding an extra minute or two to the reheating time.
Leftover seasoned beef and rice make excellent bases for other meals. Use them in taco salads, quesadillas, nachos, or burrito bowls. The versatility means nothing goes to waste even if you don’t want burritos again immediately.
Common Questions
Can I use instant rice? Yes, instant rice works perfectly for this recipe and saves significant time. Cook it according to package directions and season as suggested. The texture is slightly different from regular rice but works well in burritos.
What if I can’t find red tortilla strips? Regular tortilla strips or crushed tortilla chips work as substitutes. You won’t get the signature red color, but the crunch is what matters most. Fritos corn chips also provide excellent texture and authentic flavor.
Can I make these vegetarian? Absolutely. Replace the ground beef with black beans, pinto beans, or plant-based ground meat. Season the beans well with the taco seasoning for best flavor. Add extra vegetables like sautéed peppers and onions for substance.
How do I keep burritos from falling apart? Don’t overfill them, leave adequate tortilla edges clear, and roll tightly. The searing step also helps seal the burrito closed. Starting with warm, pliable tortillas prevents cracking during rolling.
Can I make smaller burritos? Use smaller 8-inch tortillas and reduce the filling proportionally. This makes the recipe yield 6-8 smaller burritos instead of 4 large ones. Smaller burritos are easier for kids to handle and work well as snacks or appetizers.
This Taco Bell Beefy Melt Burrito copycat brings fast food flavor home in a way that’s actually faster than driving to the restaurant. With simple ingredients and straightforward assembly, you can satisfy those cravings while controlling quality and portions. It’s the kind of quick, satisfying dinner that solves the weeknight dinner dilemma while feeling like a treat.
Taco Bell Beefy Melt Burrito
Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until completely browned. Drain excess fat, leaving about 1 tablespoon.
- Add the Taco Bell seasoning packet and ½ cup of water to the beef. Stir well and simmer for 2-3 minutes until the liquid reduces and the seasoning coats the beef. The mixture should be moist but not soupy.
- Warm the flour tortillas in a dry skillet for 15-20 seconds per side or wrap in a damp paper towel and microwave for 30 seconds until warm and pliable.
- Place a warm tortilla on your work surface. Spread about ¼ cup of nacho cheese sauce in a horizontal line across the center, leaving 2 inches clear on each side.
- Layer ½ cup of seasoned rice over the cheese sauce. Top with ¼ to ⅓ cup of the seasoned beef. Sprinkle 2 tablespoons of crunchy red tortilla strips over the beef. Add ¼ cup of shredded three-cheese blend on top.
- Fold the left and right sides of the tortilla toward the center. Starting from the bottom, fold the tortilla up and over the filling, tucking tightly. Continue rolling away from you, keeping tension to create a tight cylinder with the seam on the bottom.
- Optional: For a crispy exterior, heat a dry skillet over medium heat. Place the burrito seam-side down and cook for 1-2 minutes until golden. Flip and cook the other side for another 1-2 minutes.
- Cut each burrito in half diagonally and serve immediately with optional toppings on the side.
