Description
Delicious and hearty Beefy Melt Burritos filled with seasoned ground beef, beans, and plenty of melted cheese. Perfect for a quick and satisfying meal!
Ingredients
Scale
- 1 pound ground beef (80/20 blend recommended)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (1 ounce) packet taco seasoning
- 1/2 cup water
- 1/2 teaspoon chili powder (optional, for extra heat)
- 1/4 teaspoon cumin (optional, for extra depth of flavor)
- Salt and freshly ground black pepper to taste
- 4 large (12-inch) flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 2 tablespoons butter, divided
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and green bell pepper to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant. Add the diced tomatoes (undrained), kidney beans, taco seasoning, water, chili powder (if using), and cumin (if using).
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally. Taste and season with salt and pepper to your liking.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, in the microwave wrapped in a damp paper towel for about 15-20 seconds, or in the oven wrapped in foil at 350°F (175°C) for about 10 minutes.
- Lay a warm tortilla on a clean surface. Sprinkle about 1/4 cup of the shredded cheddar cheese and 1/4 cup of the shredded Monterey Jack cheese evenly over the center of the tortilla, leaving about 2 inches of space around the edges.
- Spoon about 1 cup of the beefy filling over the cheese layer.
- Sprinkle another 1/4 cup of the shredded cheddar cheese and 1/4 cup of the shredded Monterey Jack cheese over the beefy filling.
- Fold in the sides of the tortilla towards the center, then fold the bottom edge up and over the filling, tucking it in tightly. Roll the burrito forward until it is completely sealed.
- Repeat steps 2-5 with the remaining tortillas and filling.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Place two burritos in the skillet, seam-side down. Cook for 3-4 minutes per side, or until golden brown and crispy.
- Remove the cooked burritos from the skillet and set aside. Melt the remaining 1 tablespoon of butter in the skillet and repeat the process with the remaining two burritos.
- (Optional) Ensure Cheese is Melted: If you want to ensure the cheese is completely melted inside, you can place the cooked burritos on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until the cheese is gooey and melted.
- Cut each burrito in half diagonally.
- Garnish (Optional): Top with a dollop of sour cream and a sprinkle of chopped fresh cilantro, if desired.
- Serve Immediately: Serve the Beefy Melt Burritos immediately while they are hot and the cheese is melted and gooey.
Notes
- Spice it Up: For a spicier burrito, add a pinch of cayenne pepper to the beefy filling or use a spicier taco seasoning. You can also add some chopped jalapeños to the filling.
- Add Rice: For a heartier burrito, add 1 cup of cooked rice (white or brown) to the beefy filling.
- Use Different Beans: Feel free to substitute the kidney beans with black beans, pinto beans, or your favorite type of bean.
- Vegetarian Option: Replace the ground beef with crumbled tofu or a vegetarian ground beef substitute.
- Make it Ahead: You can prepare the beefy filling ahead of time and store it in the refrigerator for up to 3 days. When ready to assemble the burritos, simply reheat the filling.
- Freezing Instructions: Assemble the burritos as directed, but do not melt them. Wrap each burrito tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. To reheat, thaw the burritos in the refrigerator overnight, then melt them in a skillet as directed.
- Cheese Variations: Experiment with different types of cheese, such as pepper jack, Colby jack, or a Mexican cheese blend.
- Add Avocado: Sliced avocado or guacamole makes a delicious addition to these burritos. Add it after cooking.
- Serve with Sides: Serve these burritos with your favorite Mexican sides, such as salsa, guacamole, sour cream, and tortilla chips.
- Prep Time: 20 minutes
- Cook Time: 35 minutes