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!
Servings: 10
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
Serving size: 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.
Leftover Burritos: Any leftover burritos can be wrapped in foil and frozen. When wanting one for a lunch, snack, or dinner, unwrap from the foil and defrost in the microwave for 5 minutes on a plate. Transfer the defrosted burrito to a baking pan and place it into the oven at 400°F for 8 minutes. Transfer to the same plate you used to defrost the burritos. You can also just pan-fry in a bit of fat until crispy.