These Nacho Burritos pack ground burrito meat and homemade nacho cheese into every bite, with shredded cheese adding even more cheesy goodness. Roll them up and fry or oven-bake until crispy on the outside, with a hearty, meaty, beefy, and nacho-cheesy filling on the inside. Serve them hot with your favourite dipping sauces for a satisfying twist on taco night that brings all the flavours of nachos into one delicious, crispy burrito!
Ingredients for Nacho Burritos
Ground Burrito Meat (Ground Beef, Beef Bouillon, Taco Seasoning, Water, Lemon Juice, Refried Beans), Cheddar Cheese, Nacho Cheese Sauce (Water, 10% Cream, Cheese Whiz, Arrowroot, Oil, Sea Salt, Onion Powder, Garlic Powder, Turmeric, Cumin, Paprika, Chili Powder, Ancho Powder, Cream of Tartar, Citric Acid, White Pepper), Large Tortillas, Fat.
Dipping Sauces: Salsa or Red Taco Sauce, Sour Cream, and Gucamole.
Ground Burrito Meat
Make Ground Burrito Meat with ground beef, ground pork, or a 50/50 blend of both. Prepare the taco meat first, then stir in an entire can of refried beans until everything combines into a hearty, flavorful ground meat and bean burrito filling.
Refried Beans
Depending on which refried beans you go with, or rather how much you are adding, will affect the yield or the amount of burritos you can make. I often go with La Costena, as this is a larger can than Old El Paso and will yield about 10 burritos. Even less if using Old El Paso.
Cheese
Either store-bought Tostitos Nacho Cheese for quick and easy or the homemade version of nacho cheese can be used.
For the shredded cheese, use Cheddar or a mix of Cheddar and Monterey Jack. You can certainly change things up here and use whatever cheese you like.
Large Tortillas
Use 10 packs of large tortillas toasted on one side. Since the other side will be fried up crispy after the burritos have been assembled or ovenbaked until crispy.
How to make Nacho Burritos
Prepare all your ingredients and have them ready to go. Mainly the burrito filling, nacho cheese, and dipping sauces. Once everything is made and ready, you can start assembling your Nacho Burritos!
Using 1/3 cup of burrito filling will yield about 10 burritos. Using 1/2 cup of burrito filling will yield 6-7 heftier burritos. Provided the larger can of refried beans (La Costeña 546 ml) is used rather than the smaller can of Old El Paso (398 ml) refried beans. Toast up however many tortillas you need for the burrito filling amounts you will use.
Toasted Tortillas
Heat a pan over medium heat and only toast one side of the tortillas. This softens the tortilla for assembly with the toasted side up. The outside untoasted side will be fried in oil until crispy or baked in the oven until crispy.
Taco Meat & Bean Mixture
Spread 1/3 to 1/2 cup of the ground burrito meat mixture on the tortilla, toasted side up.
Nacho Cheese
Spread a couple spoonfuls of nacho cheese over the burrito meat and bean filling.
Cheese
Sprinkle shredded cheese on top. This was a mix of shredded cheddar cheese and monterey jack cheese.
Roll up the burrito and set it aside and repeat for each burrito.
Crispy Fried Burritos
You can either pan-fry the burritos in fat or bake them in the oven until crispy.
Pan Fried
Heat a skillet up over medium heat with enough fat to coat the pan. Wait until it gets hot, then set the burritos in, seam side down to seal first, and then crisp up. Using tongs, flip them over to crisp up the other side. Then flip on their sides to toast both sides. It should only take a minute or so per side.
Oven Baked
Preheat the oven to 400°F with the rack in the middle position. Place the burritos into the oven on a baking sheet for 5-8 minutes. This creates an extra crispy exterior and a soft mushy inside with cheese; it’s just perfect.
Dipping Sauces
These burritos are meant to be eaten like nachos, where the chips are used for dipping in sauce, except with nacho burritos. Although you can include some chips too! Dip the burritos in or use a spoon to slather a choice of sauce on after each bite.
The three main dipping sauces are salsa or red taco sauce, sour cream, and guacamole. Although more nacho cheese can certainly be added to a small dipping bowl too.
Salsa
Store-bought salsa or a homemade salsa can be used. Another option is to make and use red taco sauce instead.
Sour Cream
Just a small dipping bowl of sour cream or crema is really nice for dipping too.
Gucamole
Storebought or homemade guacamole can be used.
Ingredients
- 10 Large Tortillas
- 1 portion Nacho Cheese Sauce - or a jar of Tostitos Nacho Cheese
- 400 g Cheddar Cheese - or other cheese
- As Needed Lard or Neutral Oil - for frying the burritos crisp
Ground Burrito Meat
- 1 lb Ground Beef
- 1 pack Old El Paso Taco Seasoning
- 1/2 C Water or Tomato Juice
- 1 tsp Lemon Juice
- 1 Cube Beef Bouillon
- 1 Can Refried Beans - La Costena 546 ml, added last after browning the meat
Dipping Sauces
- As Desired Salsa or Red Taco Sauce - for dipping, can use store-bought sauce
- As Desired Sour Cream - for dipping
- As Desired Guacamole - for dipping
Instructions
- Preparation: Prepare a batch of nacho cheese or use a store-bought nacho cheese. Shred the cheese and set aside. If baking the burritos in the oven, preheat the oven to 400°F with the rack in the middle position.
- Toasted Tortillas: Heat a pan over medium heat and only toast one side of the tortillas. This softens the tortilla for assembly with the toasted side up. The outside untoasted side will be fried in oil until crispy or baked in the oven until crispy. Set the tortillas aside.
- Burrito Meat: Combine in a bowl all the ingredients except the refried beans and mix well until the mixture is pasty and all the water has been absorbed. Set the same pan over medium-high or max heat and cook, mixing often until browned through and most of the liquid has evaporated.Add the can of refried beans and break it down to mix throughout the meat mixture.
- Burrito Assembly: Add 1/3 cup of the burrito filling to a tortilla, toasted side facing up. Spoon over nacho cheese and top with shredded cheese. Roll the burritos up and repeat for each burrito.
- Crispy Nacho Burritos: Choose one of the methods below to create crispy nacho burritos. Pan Fried: Heat a pan with enough oil to coat the bottom over medium heat. Place burritos into the hot pan, seam side down, to toast. Flip the burritos over with tongs to toast the other side and then both sides. Oven Baked: Place burritos on a baking sheet and bake in a preheated oven at 400°F for about 5-8 minutes or until crisp to your liking.
- Serving: Serve the burritos right away with various dipping sauces such as salsa or red taco sauce, sour cream, and guacamole. Optionally with a small spoon so the sauce can be slathered on the burritos after each bite. The nacho burritos can be served with chips on the side. Optionally with leftover nacho cheese sauce and tortilla chips.
Notes
Browse More Recipes!
Burrito Enchiladas
These Cheesy Beef Burrito Enchiladas take your Cheesy Beef Burritos and combines them with an Enchilada style Red Taco Sauce with…
Beef & Rice Burrito
This Beef & Rice Burrito makes 6 Burritos and is made with Burrito Meat & Yellow Cumin Rice or Adobo Sazon…
Taco Burritos
Try Taco Burritos for your next Taco Tuesday Meal. Stuffed with Refried Beans, Mexican Rice, Red Taco Sauce, Beef, Sour Cream…
Chicken Chipotle Burrito
Amazing Chicken Chipotle Burrito with only a few ingredients, but man do they come together to create a wicked Burrito. Add…
Burrito Bowl
This Taco Burrito Bowl is made with all the same ingredients used to make a Taco Burrito. All layered in a…