Burrito Supreme’s Taco Bell Style
Burrito Supreme’s Taco Bell Style
Ingredients
For the Seasoned Ground Beef
- 1 1/2 pounds ground beef, 80/20 lean
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon dried oregano
- 1 tablespoon ground California chili pepper
- 1 tablespoon onion powder
- 2 tablespoons tomato paste
- 1/2 cup water
For the Red Sauce
- 15 ounces red enchilada sauce
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon ground cumin
For the Refried Beans
- 15 ounces refried beans
- 1/4 cup chicken stock
For Assembly
- 4 large flour tortillas, 10-12 inch
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup yellow onion, finely chopped
- 1 cup iceberg lettuce, shredded
- 1/2 cup Roma tomatoes, diced
- 1/2 cup sour cream
Instructions
- 1
Place the ground beef in a large skillet over medium-high heat. Use a meat chopper or masher to break up the ground beef into fine crumbles as it cooks.
⏱️ 8 min
- 2
Once the ground beef is fully cooked and browned, carefully drain off any excess fat from the skillet.
⏱️ 2 min
- 3
Return the skillet to the heat. Add the kosher salt, granulated garlic, ground cumin, ground paprika, dried oregano, ground California chili pepper, onion powder, and tomato paste to the cooked ground beef. Stir well to combine.
⏱️ 3 min
- 4
Pour in the water and stir until all ingredients are thoroughly mixed and incorporated. Bring to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 5
While the beef simmers, prepare the red sauce. Pour the can of enchilada sauce into a small saucepan. Add the kosher salt, black pepper, and ground cumin. Whisk to combine.
⏱️ 2 min
- 6
Place the saucepan over medium heat and bring the red sauce to a gentle simmer. Let it simmer for 2-3 minutes, stirring occasionally, to allow the flavors to deepen.
⏱️ 3 min
- 7
In another small pan, combine the refried beans and chicken stock. Whisk vigorously until the beans are smooth and creamy, and the chicken stock is fully incorporated. Heat over medium-low heat until warmed through and pliable, about 3-5 minutes.
⏱️ 5 min
- 8
Heat a griddle or large dry skillet over medium heat. Place one large flour tortilla on the griddle and heat for about 15-20 seconds per side, just until it's soft and pliable. Repeat with remaining tortillas.
⏱️ 4 min
- 9
To assemble each burrito: Lay a softened tortilla flat on a clean surface. Spread a generous layer of refried beans across the center, leaving about 1 inch free on the edges. Top with a couple of scoops of the seasoned ground beef.
⏱️ 2 min
- 10
Sprinkle about 1/4 cup of shredded cheese over the ground beef. Ladle a spoonful of the warm red sauce over the cheese. Add a sprinkle of chopped onions, shredded lettuce, and diced tomatoes. Drizzle with sour cream.
⏱️ 2 min
- 11
To roll the burrito: Fold in the left and right sides of the tortilla over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upwards, tucking in the filling as you go, until you have a secure burrito.
⏱️ 1 min
- 12
Place the rolled burrito seam-side down back onto the hot griddle for 30 seconds to 1 minute, or until the seam is sealed and the tortilla is lightly golden. This helps hold the burrito together.
⏱️ 1 min
- 13
Serve immediately. For presentation, you can cut the burrito in half diagonally.
Kitchen Tools
Nutrition Facts (per serving)
Burrito Supreme’s Taco Bell Style
For the Seasoned Ground Beef
- 1 1/2 pounds ground beef, 80/20 lean
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon dried oregano
- 1 tablespoon ground California chili pepper
- 1 tablespoon onion powder
- 2 tablespoons tomato paste
- 1/2 cup water
For the Red Sauce
- 15 ounces red enchilada sauce
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon ground cumin
For the Refried Beans
- 15 ounces refried beans
- 1/4 cup chicken stock
For Assembly
- 4 large flour tortillas, 10-12 inch
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup yellow onion, finely chopped
- 1 cup iceberg lettuce, shredded
- 1/2 cup Roma tomatoes, diced
- 1/2 cup sour cream
Instructions
- 1
Place the ground beef in a large skillet over medium-high heat. Use a meat chopper or masher to break up the ground beef into fine crumbles as it cooks.
⏱️ 8 min - 2
Once the ground beef is fully cooked and browned, carefully drain off any excess fat from the skillet.
⏱️ 2 min - 3
Return the skillet to the heat. Add the kosher salt, granulated garlic, ground cumin, ground paprika, dried oregano, ground California chili pepper, onion powder, and tomato paste to the cooked ground beef. Stir well to combine.
⏱️ 3 min - 4
Pour in the water and stir until all ingredients are thoroughly mixed and incorporated. Bring to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 5
While the beef simmers, prepare the red sauce. Pour the can of enchilada sauce into a small saucepan. Add the kosher salt, black pepper, and ground cumin. Whisk to combine.
⏱️ 2 min - 6
Place the saucepan over medium heat and bring the red sauce to a gentle simmer. Let it simmer for 2-3 minutes, stirring occasionally, to allow the flavors to deepen.
⏱️ 3 min - 7
In another small pan, combine the refried beans and chicken stock. Whisk vigorously until the beans are smooth and creamy, and the chicken stock is fully incorporated. Heat over medium-low heat until warmed through and pliable, about 3-5 minutes.
⏱️ 5 min - 8
Heat a griddle or large dry skillet over medium heat. Place one large flour tortilla on the griddle and heat for about 15-20 seconds per side, just until it's soft and pliable. Repeat with remaining tortillas.
⏱️ 4 min - 9
To assemble each burrito: Lay a softened tortilla flat on a clean surface. Spread a generous layer of refried beans across the center, leaving about 1 inch free on the edges. Top with a couple of scoops of the seasoned ground beef.
⏱️ 2 min - 10
Sprinkle about 1/4 cup of shredded cheese over the ground beef. Ladle a spoonful of the warm red sauce over the cheese. Add a sprinkle of chopped onions, shredded lettuce, and diced tomatoes. Drizzle with sour cream.
⏱️ 2 min - 11
To roll the burrito: Fold in the left and right sides of the tortilla over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upwards, tucking in the filling as you go, until you have a secure burrito.
⏱️ 1 min - 12
Place the rolled burrito seam-side down back onto the hot griddle for 30 seconds to 1 minute, or until the seam is sealed and the tortilla is lightly golden. This helps hold the burrito together.
⏱️ 1 min - 13
Serve immediately. For presentation, you can cut the burrito in half diagonally.