Loaded Taco Bell Beefy Melt Burrito
A craveable burrito filled with seasoned beef, warm rice, melty cheese, and topped with sour cream and taco sauce, all baked to perfection.
Ingredients
For the Burrito Filling
- 1 lb seasoned ground beef 80/20 is juicy; lean works too—just don’t overcook
- 1 cup warm rice white rice, brown rice, or Mexican-style rice all work
- 1 cup shredded cheese cheddar or Mexican blend
- 1/2 cup sour cream Greek yogurt is a solid swap
- 1/2 cup taco sauce mild, medium, or hot—choose your heat level
- 4 large flour tortillas burrito-size; warm them for easier rolling
- 1/4 cup chopped onions optional
- 1/4 cup chopped tomatoes optional
- to taste lettuce optional; add after baking for crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish or line it with foil for easier cleanup.
- Heat a skillet over medium heat. Add the seasoned ground beef and cook until browned and fully cooked, breaking it up into small crumbles. Drain excess grease if needed.
- Heat the rice in a small pot or microwave until hot and fluffy.
- Warm the tortillas by microwaving them 10–15 seconds under a damp paper towel, or warming in a dry skillet.
- On each tortilla, layer beef, rice, cheese, and sour cream. Add onions and tomatoes if using. Keep fillings slightly below center.
- Fold in the sides, then roll up tightly from the bottom. Place seam-side down in the baking dish.
Baking and Serving
- Spoon taco sauce over the burritos and sprinkle on extra cheese if you like. Bake for 10–15 minutes, until the cheese is melted and bubbly.
- Let them rest for 2 minutes. Add lettuce on top (or inside after baking). Serve hot.
Notes
Cool leftovers within 2 hours. Store in an airtight container for up to 3–4 days. Reheat best in the oven to retain texture.