Ingredients
Equipment
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Drain excess grease.
- Stir in flour, chili powder, paprika, onion powder, garlic powder, cumin, and beef bouillon. Cook for 1 minute until fragrant.
- Pour in the water, bring to a simmer, and cook for 5-7 minutes until the sauce thickens. Set aside.
- Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Assemble each burrito by layering seasoned rice, nacho cheese, seasoned beef, three-cheese blend, and sour cream in the center of a warm tortilla.
- Fold the left and right sides of the tortilla in, then tightly roll the burrito from the bottom up.
- Place the burrito seam-side down on a preheated skillet or griddle over medium heat. Grill for 1-2 minutes per side until golden brown.
- Serve immediately while warm.
Notes
Don't Overstuff: Be mindful of filling portions to ensure a tight, clean fold without tearing the tortilla.
Warm Your Fillings: Ensure the beef, rice, and nacho cheese are warm before assembly for the best melt.
Grill for Texture: Don't skip grilling the burrito! It seals the seam and adds a delicious, slightly crispy texture.
Warm Your Fillings: Ensure the beef, rice, and nacho cheese are warm before assembly for the best melt.
Grill for Texture: Don't skip grilling the burrito! It seals the seam and adds a delicious, slightly crispy texture.
