Ingredients
Method
Cooking
- Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain excess grease if needed.
- Stir the taco seasoning and water or beef broth into the cooked beef. Simmer until the liquid reduces and thickens enough to coat the meat.
Preparation
- Heat the refried beans and cooked Mexican rice separately, using pans or the microwave, until both are heated through.
- Warm the nacho cheese dip until it reaches a smooth, pourable consistency.
- Heat the flour tortillas until soft and flexible, then place them flat on a work surface.
Assembly
- Spread the refried beans across the center of each warm tortilla.
- Divide the Mexican rice, seasoned beef, crushed corn chips, warm nacho cheese, and shredded Mexican cheese among the tortillas.
- Add sour cream and the optional salsa over the filling.
- Bring the sides of each tortilla toward the center, then roll from the bottom upward, keeping the filling enclosed.
Serving
- Serve the burritos immediately, or place them seam-side down in a skillet and toast until the outside is lightly crisp.
Notes
Warm the tortillas before assembling, and avoid overfilling them so they roll easily without tearing.