Taco Bell Burrito Supremes

Ingredients

• 1 lb Ground Beef (80% lean, broken into small pieces)
• 2 Tbsp Taco Seasoning (store‑bought or homemade blend)
• 2 Tbsp Tomato Sauce (plain canned tomato sauce)
• 1 cup Water (room temperature)
• 1 cup Enchilada Sauce (red enchilada sauce, store‑bought)
• 1 tsp Cumin (ground)
• 1 tsp Oregano (dried)
• 1 tsp Smoked Paprika (adds smoky depth)
• 0.5 tsp Black Pepper (freshly ground if possible)
• 0.5 tsp Salt (fine sea salt)
• 1 can Refried Beans (15 oz, preferably low‑sodium)
• 0.33 cup Chicken Stock (use low‑sodium broth)
• 0.5 tsp Garlic Powder (ground)
• 1 medium Onion (peeled and diced)
• 1 medium Tomato (seeded and diced)
• 2 cups Lettuce (shredded romaine or iceberg)
• 1 cup Shredded Cheese (Mexican blend or cheddar)
• 0.5 cup Sour Cream (Crema) (full‑fat, for drizzling)
• 4 pieces Large Flour Tortillas (10‑inch burrito‑size)

Instructions

1. Mise en place

   Gather all ingredients, wash the lettuce, tomato and onion, and set out measuring tools.

   Time: PT5M

2. Dice tomato

   Remove seeds from the tomato, then dice into small cubes.

   Time: PT2M

3. Dice onion

   Peel the onion and dice finely.

   Time: PT2M

4. Shred lettuce

   Thinly slice the lettuce into shreds.

   Time: PT1M

5. Shred cheese

   Place shredded cheese in a small bowl for easy sprinkling later.

   Time: PT1M

6. Brown ground beef

   Heat a large skillet over medium‑high heat, add the ground beef, break it up, and cook until fully browned, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

7. Season the beef

   Drain excess grease, then stir in taco seasoning, tomato sauce, and 1 cup water. Simmer for 3 minutes until the mixture is slightly thickened.

   Time: PT3M

   Temperature: 350°F

8. Prepare red sauce

   In a small saucepan combine enchilada sauce, cumin, oregano, smoked paprika, black pepper, and salt. Bring to a gentle simmer and cook for 7 minutes, stirring occasionally.

   Time: PT7M

   Temperature: 350°F

9. Thin refried beans

   Add the refried beans to the skillet, stir in 1/4 cup chicken stock, a pinch of salt, black pepper, and garlic powder. Cook, stirring, until smooth; add extra stock if needed for a creamy consistency.

   Time: PT5M

   Temperature: 350°F

10. Quick‑cook tomatoes

    Add the diced tomato to the skillet for 2 minutes just to soften slightly.

    Time: PT2M

    Temperature: 350°F

11. Warm tortillas

    Place each tortilla on the hot griddle for about 30 seconds per side until pliable.

    Time: PT2M

    Temperature: 350°F

12. Assemble and crisp burritos

    Lay a tortilla flat, spread a scoop of refried beans, add a generous portion of seasoned beef, drizzle red sauce, sprinkle onions and shredded cheese, then top with lettuce, tomato, and a drizzle of sour cream. Roll tightly, fold the sides in, and place seam‑side down on the griddle. Press lightly and cook 2‑3 minutes per side until the exterior is lightly crisp.

    Time: PT5M

    Temperature: 350°F

Nutrition Facts

Calories

760

Protein

34 g

Carbohydrates

54 g

Fat

39 g

Fiber

4 g