Ingredients:

  • 1 lb (454g) ground beef (85/15 or leaner)
  • 1 packet (approx. 1 oz/28g) taco seasoning
  • ¼ cup (60ml) water
  • 1 cup (approx. 200g) cooked white rice, warm
  • 1 cup (approx. 240ml) nacho cheese sauce or 1 cup (approx. 100g) shredded cheddar cheese
  • ½ cup (approx. 120ml) sour cream
  • ½ cup (approx. 80g) pico de gallo or diced tomatoes
  • ½ cup (approx. 30g) tortilla strips or crushed seasoned tortilla chips
  • ¼ cup (approx. 15g) chopped green onions (optional)
  • 4 large flour tortillas (10-inch or burrito-size)

Instructions:

  1. Brown ground beef in a skillet over medium heat, breaking it up with a spoon, until no longer pink. Drain excess fat. Stir in taco seasoning and water. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
  2. Microwave tortillas for 15-20 seconds to make them pliable. Alternatively, warm in a dry skillet over medium heat for a few seconds per side.
  3. Lay a warm tortilla flat. In the center of the tortilla, layer rice, seasoned beef, nacho cheese (or cheddar), sour cream, pico de gallo (or tomatoes), tortilla strips (or chips), and green onions (if using).
  4. Fold in the sides of the tortilla. Tightly roll the burrito from the bottom up, tucking in the filling as you go. Heat a clean skillet over medium-high heat. Grill the burrito, seam-side down, for 1-2 minutes per side, or until golden brown and sealed.
  5. Serve hot and enjoy!