Ingredients

For the Seasoned Beef:

1 ½ pounds ground beef (80/20 or leaner if preferred)
1 small onion, finely diced
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional for heat)
½ cup tomato sauce or salsa
½ cup beef broth or water

For the Mexican Rice:

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
½ cup tomato sauce
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon salt

For the Cheese Layer:

2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 cup shredded mozzarella cheese

For the Sauces:

½ cup sour cream
2 tablespoons mayonnaise
1 teaspoon lime juice
½ teaspoon chili powder
½ teaspoon smoked paprika

For Assembly:

6–8 large flour tortillas (burrito size, 10–12 inch)
1 cup crushed tortilla strips (or store-bought “fiesta strips”)
Extra sour cream for serving
Optional garnishes: pico de gallo, lettuce, jalapeños, or guacamole

Instructions

Step 1: Make the Mexican Rice: Heat olive oil in a saucepan over medium heat. Add rice and toast for 2 minutes until slightly golden. Stir in chicken broth, tomato sauce, cumin, chili powder, and salt. Bring to a boil, then cover and reduce to low heat. Cook for 18–20 minutes until rice is fluffy. Fluff with a fork and set aside.

Step 2: Cook the Seasoned Beef: Heat a large skillet over medium-high heat. Add ground beef and cook until browned (about 7 minutes), breaking it apart with a spatula. Drain excess fat. Add onion and garlic, sautéing until softened. Stir in chili powder, paprika, cumin, oregano, salt, pepper, and red pepper flakes. Mix in tomato sauce and beef broth. Let simmer for 10 minutes until slightly thickened.

Step 3: Make the Creamy Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, and smoked paprika. Taste and adjust seasoning if needed. Chill in the refrigerator until ready to use.

Step 4: Prepare the Cheese Blend: In a large bowl, mix together cheddar, Monterey Jack, and mozzarella. Keep handy for layering.

Step 5: Assemble the Burritos: Warm tortillas slightly (microwave for 20 seconds or heat in a skillet). On each tortilla, spread 1–2 tablespoons of creamy sauce in the center. Add a scoop of Mexican rice. Top with seasoned beef. Add a handful of shredded cheese blend. Sprinkle crushed tortilla strips for crunch. Drizzle extra creamy sauce or nacho cheese if desired. Fold sides in, then roll burrito tightly.

Step 6: Heat and Serve: For extra melty burritos, place rolled burritos seam-side down on a hot skillet. Cook for 2–3 minutes per side until golden and cheese is melted inside. Serve warm with extra sour cream, salsa, or guacamole.

Tips & Variations

Use lean ground beef or turkey for a lighter version without sacrificing flavor.

For extra heat, increase crushed red pepper flakes or add chopped jalapeños to the beef mixture.

Substitute the tomato sauce with salsa verde for a tangy twist.

Try adding black beans or corn to the rice for added texture and nutrition.

If you like it gooey, drizzle warm nacho cheese sauce inside the burrito before rolling.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the seasoned beef, rice, and creamy sauce in advance. Assemble and heat the burritos just before serving for the best texture and flavor.