Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp taco seasoning
  • 1/4 cup water
  • 2 cups cooked Spanish rice
  • 1/2 cup warm nacho cheese sauce
  • 1/4 cup sour cream
  • 1 tsp chipotle in adobo
  • 1/2 cup red tortilla strips
  • 4 extra-large flour tortillas
  • 2 cups shredded Mexican blend cheese
  • 1/2 fresh jalapeño, sliced

Instructions:

  1. Brown 1 lb lean ground beef in your skillet over medium high heat until no pink remains. Note: Drain any excess fat to keep the tortilla crisp.
  2. Stir in 1 tbsp taco seasoning and 1/4 cup water, simmering for 3 minutes until the sauce thickens and coats the meat.
  3. In a small bowl, whisk together 1/4 cup sour cream and 1 tsp chipotle in adobo until it turns a vibrant orange.
  4. Lay out 4 extra large flour tortillas and spread 1/2 cup warm nacho cheese sauce across the center of each.
  5. Layer 2 cups cooked Spanish rice over the cheese, followed by the seasoned beef and the chipotle cream.
  6. Sprinkle 1/2 cup red tortilla strips on top for that essential mechanical crunch.
  7. Fold the sides in and roll tightly until the seam is tucked underneath.
  8. Clean your skillet and sprinkle 1/2 cup shredded Mexican blend cheese (per burrito) directly onto the dry pan over medium heat.
  9. Once the cheese begins to sizzle and bubble, place the burrito seam side down directly onto the melting cheese.
  10. Press down gently for 2 minutes until the cheese forms a golden, lacy crust that clings to the tortilla. Flip and sear the other side for 1 minute.