Ingredients
Equipment
Method
Cook the Beef Filling
- In a large skillet, cook the ground beef over medium-high heat until no longer pink. Drain off excess grease.
- Stir in the taco seasoning and water. Bring to a simmer and cook for 3-5 minutes, until the sauce has thickened.
Assemble the Burritos
- Warm tortillas to make them pliable. On each tortilla, layer nacho cheese sauce, seasoned beef, 1/4 cup shredded cheese, sour cream, chipotle sauce, and tortilla strips.
- Fold in the sides of the tortilla first, then roll from the bottom up to form a tight burrito.
Grill the Burritos
- Melt butter in a large non-stick skillet over medium heat. Place the burrito seam-side down and grill for 2-3 minutes per side until golden brown. Remove from the skillet.
- Sprinkle 1/4 cup of the remaining shredded cheese into the hot skillet in the shape of the burrito. Once it begins to melt, place the burrito on top.
- Cook for 1-2 minutes until the cheese is crispy and adheres to the burrito. Carefully remove with a spatula.
- Let it rest for one minute before slicing in half and serving immediately.
Notes
Shred Your Own Cheese: For the best melting and a perfect cheese crust, use cheese shredded from a block instead of pre-shredded bags.
Don't Overstuff: Be careful not to add too much filling, or the burrito will be difficult to roll and may burst while grilling.
Warm Your Tortillas: Warming the tortillas for a few seconds makes them more flexible and less likely to tear when you roll them.
Don't Overstuff: Be careful not to add too much filling, or the burrito will be difficult to roll and may burst while grilling.
Warm Your Tortillas: Warming the tortillas for a few seconds makes them more flexible and less likely to tear when you roll them.