Taco Bell Burrito Supremes
Taco Bell Burrito Supremes is a medium Tex-Mex recipe that serves 4. 760 calories per serving. Recipe by Old's Cool Kevmo on YouTube.
Prep: 11 min | Cook: 29 min | Total: 50 min
Cost: $15.79 total, $3.95 per serving
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
Mise en place
Gather all ingredients, wash the lettuce, tomato and onion, and set out measuring tools.
Time: PT5M
Dice tomato
Remove seeds from the tomato, then dice into small cubes.
Time: PT2M
Dice onion
Peel the onion and dice finely.
Time: PT2M
Shred lettuce
Thinly slice the lettuce into shreds.
Time: PT1M
Shred cheese
Place shredded cheese in a small bowl for easy sprinkling later.
Time: PT1M
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
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
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
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
Quick‑cook tomatoes
Add the diced tomato to the skillet for 2 minutes just to soften slightly.
Time: PT2M
Temperature: 350°F
Warm tortillas
Place each tortilla on the hot griddle for about 30 seconds per side until pliable.
Time: PT2M
Temperature: 350°F
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
Dietary info: Contains meat, Not vegetarian, Not vegan, Gluten‑containing, Dairy‑containing
Allergens: Dairy, Gluten, Soy (possible in seasoning)
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground chicken
- Instead of Taco Seasoning: Chili powder + cumin, Fajita seasoning
- Instead of Tomato Sauce: Crushed tomatoes, Ketchup (less ideal)
- Instead of Enchilada Sauce: Tomato‑based salsa, Homemade enchilada sauce
- Instead of Cumin: Ground coriander
- Instead of Oregano: Mexican oregano
- Instead of Smoked Paprika: Regular paprika, Chipotle powder
- Instead of Salt: Kosher salt
- Instead of Refried Beans: Black beans, mashed, Pinto beans, mashed
- Instead of Chicken Stock: Vegetable broth, Water with bouillon
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Onion: Shallots, Green onions
- Instead of Tomato: Canned diced tomatoes (drained)
- Instead of Lettuce: Shredded cabbage
- Instead of Shredded Cheese: Monterey Jack, Mozzarella
- Instead of Sour Cream (Crema): Greek yogurt, Mexican crema
- Instead of Large Flour Tortillas: Whole‑wheat tortillas, Spinach tortillas
Equipment Needed
- Large Skillet
- Griddle or Second Skillet
- Cutting Board
- Chef's Knife
- Spatula or Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Small Saucepan
- Mixing Bowl
- Tongs (optional)
Critical Steps — Do Not Skip
- Brown the ground beef and drain excess grease
- Simmer the seasoned beef with water to achieve a saucy texture
- Thin the refried beans with chicken stock to avoid a pasty filling
- Warm the tortillas just enough to make them pliable
- Griddle the assembled burrito to seal and add a crisp exterior
Chef Tips from the Video
- Use a cast‑iron griddle for the best crisp edge and even heat.
- For extra flavor, add a splash of lime juice to the sour cream before drizzling.
- If you like heat, stir a pinch of cayenne into the red sauce.
Troubleshooting
Burrito is soggy after cooking.
Make sure the refried beans are thinned with enough stock and that the tortillas are only warmed, not soaked. Grill the assembled burrito long enough to evaporate excess moisture.
Filling falls out when rolling.
Do not overfill; use about ¼ cup of each filling. Press the tortilla gently while rolling and seal the seam by folding it inward before the final grill.
Ground beef is dry.
Add the water and tomato sauce as instructed and simmer briefly; this keeps the meat moist.
Storage
Refrigerator: Store assembled burritos in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat on the griddle or microwave before serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the seasoned beef and thin the beans up to 24 hours ahead; store separately in the fridge.
- Red sauce can be made in advance and reheated gently before assembling.
- Assemble burritos, wrap tightly in foil, and refrigerate; crisp them on the griddle just before serving.
Frequently Asked Questions
What is the cultural significance and history of the Burrito Supreme in Tex‑Mex cuisine?
The Burrito Supreme originated in the American Southwest as a hearty, all‑in‑one handheld meal, combining Mexican staples like beans, cheese, and seasoned meat with American fast‑food convenience. It became popular in the 1970s and 1980s, especially through fast‑food chains like Taco Bell, symbolizing the fusion of Mexican flavors with American fast‑service culture.
What are the traditional regional variations of Burrito Supreme in Tex‑Mex cuisine?
In Texas, a classic Burrito Supreme often includes refried beans, shredded cheese, lettuce, tomato, and sour cream, while in California versions you might find avocado or guacamole, grilled peppers, and a milder salsa. In New Mexico, green chile sauce replaces the red enchilada sauce for a spicier twist.
How is a Burrito Supreme traditionally served in Texas‑style Mexican restaurants?
It is typically served warm, wrapped in foil to keep it soft, with a side of salsa, extra sour cream, and sometimes a small salad. The foil helps retain heat while the exterior stays slightly crisp from a quick grill or pan‑sear.
What occasions or celebrations is the Burrito Supreme associated with in Tex‑Mex culture?
Burritos, including the Supreme, are common at casual gatherings, sports events, and family picnics because they are portable, filling, and easy to customize. They also appear at fast‑food festivals celebrating Mexican‑American street food.
How does the Burrito Supreme fit into the broader Tex‑Mex cuisine tradition?
It embodies the Tex‑Mex emphasis on bold, layered flavors and convenience, merging Mexican staples (beans, cheese, salsa) with American preferences for larger portions and handheld meals, making it a staple of both home cooking and fast‑food menus.
What are the authentic traditional ingredients for a Burrito Supreme versus acceptable substitutes?
Authentic ingredients include seasoned ground beef, refried pinto or black beans, shredded cheddar or Mexican blend cheese, lettuce, tomato, sour cream, and a red enchilada or salsa sauce. Substitutes can be ground turkey for beef, low‑fat cheese, Greek yogurt for sour cream, or whole‑wheat tortillas for a healthier base.
What other Tex‑Mex dishes pair well with a Burrito Supreme?
Serve it alongside Mexican rice, corn elote (grilled corn), chips with guacamole, or a simple side of pico de gallo. A cold cerveza or a lime‑infused agua fresca complements the rich flavors nicely.
What are the most common mistakes to avoid when making Burrito Supreme at home?
Common errors include overfilling the tortilla, not draining excess grease from the beef, using too thick a bean paste, and under‑grilling the assembled burrito, which can cause the seam to open. Follow the critical steps for browning, thinning beans, and crisping the tortilla to avoid these issues.
Why does this Burrito Supreme recipe use enchilada sauce with added spices instead of a pre‑made taco sauce?
Enchilada sauce provides a richer, thicker base that holds up during the brief simmer, while the added cumin, oregano, and smoked paprika give the flavor depth reminiscent of Taco Bell’s proprietary sauce without the artificial additives found in many commercial taco sauces.
What does the YouTube channel Old's Cool Kevmo specialize in?
The YouTube channel Old's Cool Kevmo focuses on fun, approachable home‑cooking tutorials that recreate popular fast‑food and restaurant dishes with a personal twist, often emphasizing quick techniques and budget‑friendly ingredients.
How does the YouTube channel Old's Cool Kevmo's approach to Tex‑Mex cooking differ from other cooking channels?
Old's Cool Kevmo blends casual, humor‑filled commentary with step‑by‑step visuals, prioritizing simplicity and ingredient accessibility over gourmet precision. This makes Tex‑Mex recipes feel achievable for everyday cooks, unlike some channels that focus on advanced techniques or exotic ingredients.
Last updated: September 3, 2026
