2$ Taco Bell Hack

Ingredients

• 1 large (10‑inch) Flour Tortilla (soft, pliable for folding)
• 0.5 cup White Rice (cooked, fluffy)
• 0.25 cup Refried Beans (canned or homemade, warmed)
• 0.25 cup Shredded Cheddar Cheese (mild cheddar, pre‑shredded)
• 4 oz Ground Beef (80% lean, crumbled)
• 1 tsp Taco Seasoning (store‑bought or homemade blend)
• 1 tsp Vegetable Oil (for grilling the burrito)

Instructions

1. Cook the Rice

   Rinse 0.5 cup white rice, combine with 1 cup water in a saucepan, bring to a boil, then cover and simmer on low for 5 minutes until water is absorbed. Fluff with a fork.

   Time: PT5M

   Temperature: medium heat

2. Warm the Refried Beans

   Place 0.25 cup refried beans in a small bowl and microwave for 45 seconds, stirring halfway through.

   Time: PT1M

3. Cook the Ground Beef

   Heat the large skillet over medium‑high heat, add 1 tsp vegetable oil, then add 4 oz ground beef. Break apart with a spatula, sprinkle 1 tsp taco seasoning, and cook until browned and no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

4. Assemble the Burrito

   Lay the tortilla flat on a clean surface. Spread the cooked rice in a line down the center, add the warmed beans, then the seasoned beef, and top with shredded cheddar cheese. Fold the sides in, then roll tightly, sealing the seam with a gentle press.

   Time: PT2M

5. Grill the Burrito

   Wipe the skillet clean, add a tiny drizzle of oil, and heat over medium heat. Place the burrito seam‑side down, press lightly with a spatula, and grill for 2 minutes until golden. Flip and grill the other side for another 2 minutes, ensuring the cheese melts inside.

   Time: PT4M

   Temperature: medium heat

6. Serve

   Remove the burrito from the skillet, let it rest 30 seconds, then slice in half if desired. Serve immediately with optional salsa or sour cream.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

55 g

Fat

22 g

Fiber

5 g