Ingredients:

  • 1 lb lean ground beef (90/10 ratio)
  • 2 tbsp taco seasoning (paprika, cumin, garlic, onion, chili powder)
  • 1/4 cup water
  • 2 cups steamed long-grain white rice
  • 1 tbsp fresh lime juice
  • 1/2 cup nacho cheese sauce
  • 1/2 cup red tortilla strips
  • 1/2 cup sour cream
  • 1 tbsp chipotle peppers in adobo, minced
  • 1 tsp garlic powder
  • 4 large flour tortillas (10-12 inches)
  • 1/4 cup pickled jalapeño slices (optional)

Instructions:

  1. Brown the beef. In a large non stick skillet over medium high heat, brown the 1 lb ground beef until fully cooked, breaking it into small crumbles. Note: Small crumbles ensure even distribution in every bite. Cook 6-8 minutes until no pink remains.
  2. Glaze the meat. Drain excess fat from the skillet. Stir in 2 tbsp taco seasoning and 1/4 cup water. Simmer until the liquid reduces into a thick, glossy glaze.
  3. Prep the rice and cream. In a medium bowl, toss 2 cups steamed rice with 1 tbsp lime juice. In a small bowl, whisk 1/2 cup sour cream, 1 tbsp minced chipotle, and 1 tsp garlic powder until smooth and pale orange.
  4. Build the base. Lay a tortilla flat. Place 1/2 cup rice in the center, leaving 2 inches on the sides. Top with a quarter of the beef.
  5. Add the sauces. Drizzle 2 tbsp nacho cheese sauce over the beef, followed by a dollop of chipotle cream.
  6. Add the crunch. Sprinkle 2 tbsp red tortilla strips and optional jalapeños over the sauces.
  7. Roll the burrito. Fold the sides toward the center, then roll tightly from the bottom up. Note: A tight roll prevents the nacho cheese from leaking during the grilling phase.
  8. Melt the exterior cheese. Wipe the skillet clean and return to medium heat. Sprinkle 1/2 cup shredded cheddar directly onto the pan in a circle.
  9. Sear the crust. Once the cheese begins to bubble, place the burrito seam side down on the cheese. Press down firmly with a spatula for 1-2 minutes until the cheese forms a rigid, mahogany colored crust.
  10. Finish and serve. Carefully lift the burrito with a spatula. The cheese should be fused to the tortilla. Serve immediately while the crust is shatter crisp. Classic Cheesecake Recipe: Silky, No-Crack Finish — Master our Classic Cheesecake recipe for an ultra-smooth, ivory filling and a...Cream Cheese Frosting: Easy 10-Minute Recipe — Discover the best cream cheese frosting recipe for cakes and cinnamon rolls. ...Pumpkin Cheesecake Recipe: Baked with Gingersnap Crust — Master this homemade Pumpkin Cheesecake recipe utilizing a no-bath stabilizat... $img_2$