Craving TacoBell? Eat this instead
Craving TacoBell? Eat this instead🤝 is a easy Mexican recipe that serves 2. 620 calories per serving. Recipe by Noel Deyzel on YouTube.
Prep: 10 min | Cook: 16 min | Total: 36 min
Cost: $10.68 total, $5.34 per serving
Ingredients
- 1 lb Ground Beef (80% lean, broken into small pieces)
- 1 tbsp Olive Oil (for browning the meat)
- 1 tbsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper (freshly ground)
- 1 can Refried Beans (15‑oz can, heated)
- 1 tbsp Butter (unsalted, cut into cubes)
- 2 cups Shredded Cheddar Cheese (divided, 1 cup for sauce, 1 cup for topping)
- 1/2 cup Whole Milk
- 2 pieces Large Flour Tortilla (10‑inch diameter)
- 2 pieces Small Flour Tortilla (6‑inch diameter, used as inner layer)
- 1/2 cup Sour Cream (full‑fat for best flavor)
Instructions
Mix Spice Blend
Combine chili powder, ground cumin, garlic powder, paprika, salt, and black pepper in a small bowl.
Time: PT2M
Brown Ground Beef
Heat the large skillet over medium‑high heat, add olive oil, then add the ground beef. Break it up with the spatula and cook until fully browned, about 8 minutes. Sprinkle the spice blend over the meat and stir for another 2 minutes.
Time: PT10M
Temperature: medium-high
Heat Refried Beans
While the beef finishes, place the can of refried beans in a microwave‑safe bowl and heat on high for 1‑2 minutes, stirring halfway through.
Time: PT2M
Prepare Cheese Sauce
Melt butter in the saucepan over medium heat. Add 1 cup of shredded cheddar and stir until melted, then slowly whisk in the milk. Continue stirring until the sauce is smooth and glossy, about 4 minutes.
Time: PT5M
Temperature: medium
Assemble the Burrito
Lay a large tortilla on a clean plate. Spread a thin layer of cheese sauce over the surface. Place a small tortilla on top, then spread a layer of warmed refried beans, followed by the seasoned ground beef, a dollop of sour cream, and the remaining shredded cheddar. Fold the sides in and roll tightly.
Time: PT5M
Final Warm‑Through (Optional)
If you like a crisp exterior, return the assembled burrito to the skillet, seam side down, and toast for 1 minute per side over medium heat.
Time: PT2M
Temperature: medium
Nutrition Facts
- Calories
- 620
- Protein
- 35g
- Carbohydrates
- 45g
- Fat
- 25g
- Fiber
- 8g
Dietary info: High protein, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Beef
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground chicken
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Chili Powder: cajun seasoning
- Instead of Ground Cumin: cumin seeds (ground)
- Instead of Garlic Powder: fresh minced garlic (1 clove)
- Instead of Paprika: smoked paprika
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Refried Beans: black beans, mashed
- Instead of Butter: margarine
- Instead of Shredded Cheddar Cheese: Mexican blend cheese, Monterey Jack
- Instead of Whole Milk: 2% milk, unsweetened almond milk
- Instead of Large Flour Tortilla: whole‑wheat tortilla
- Instead of Small Flour Tortilla: corn tortilla (smaller)
- Instead of Sour Cream: Greek yogurt
Equipment Needed
- Large Skillet
- Saucepan
- Spatula
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Plate
Critical Steps — Do Not Skip
- Browning the ground beef until fully cooked and adding the spice blend at the right moment.
- Achieving a smooth, pourable cheese sauce without lumps.
- Keeping the tortillas warm and pliable for easy folding.
Chef Tips from the Video
- Use a mix of sharp cheddar and Monterey Jack for a richer sauce.
- Add a splash of lime juice to the beans for a fresh pop of flavor.
- For extra heat, include a pinch of cayenne pepper in the spice blend.
Troubleshooting
Cheese sauce is grainy.
Lower the heat and whisk continuously; add a little more milk to loosen the sauce.
Tortilla tears while folding.
Warm the tortilla for 10‑15 seconds in the microwave or on a dry skillet before assembling.
Burrito feels dry.
Add an extra spoonful of cheese sauce or a drizzle of sour cream before folding.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freezing is not recommended as the tortilla may become soggy; if needed, freeze the meat and beans separately.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the ground beef and store in the fridge; reheat before assembling.
- Prepare cheese sauce up to a day ahead and gently reheat with a splash of milk.
Frequently Asked Questions
What is the cultural significance and history of the five‑layer burrito in Mexican cuisine?
While traditional Mexican burritos are simple, the layered or "burrito de capas" style emerged in the United States as a creative way to pack more fillings and textures into a single wrap, reflecting the fusion of Mexican street food with American comfort‑food cravings.
What are the traditional regional variations of layered burritos in Mexican‑American cuisine?
In Southern California, layered burritos often include rice, beans, cheese, and meat, while in Texas they may add salsa verde and jalapeños. The five‑layer version adds an extra tortilla and cheese sauce for extra richness.
How is a five‑layer burrito traditionally served in Mexican‑American households?
It is usually served hot, either on a plate with a side of salsa and guacamole, or wrapped in foil to keep it warm for on‑the‑go meals. Some families top it with fresh cilantro and lime wedges.
What occasions or celebrations is the five‑layer burrito associated with in Mexican‑American culture?
Layered burritos are popular at casual gatherings, game nights, and family picnics because they are easy to make in bulk and provide a satisfying, protein‑rich meal for hungry crowds.
What other Mexican dishes pair well with the five‑layer protein burrito?
Serve it alongside Mexican street corn (elote), a fresh pico de gallo salad, or a side of guacamole and tortilla chips for a balanced meal.
What are the most common mistakes to avoid when making the five‑layer protein burrito?
Overcooking the beef can make it dry, not warming the tortillas leads to tearing, and a cheese sauce that’s too thick will not spread evenly. Follow the critical steps and keep heat moderate.
Why does this recipe use a cheese sauce instead of simply shredded cheese throughout?
The cheese sauce creates a creamy binding layer that keeps the burrito moist and adds a luxurious texture that shredded cheese alone cannot provide.
Can I make the five‑layer protein burrito ahead of time and how should I store it?
Yes, you can prepare the meat and cheese sauce a day ahead and refrigerate them separately. Assemble the burrito just before serving, or wrap tightly and reheat in a skillet for a crisp finish.
What texture and appearance should I look for when the cheese sauce is done?
The sauce should be smooth, glossy, and coat the back of a spoon without clumping. It should pour easily but still be thick enough to stay on the tortilla.
What does the YouTube channel Noel Deyzel specialize in?
The YouTube channel Noel Deyzel focuses on quick, high‑protein home‑cooking tutorials that blend comfort food flavors with fitness‑friendly nutrition, often featuring easy‑to‑follow step‑by‑step videos.
How does the YouTube channel Noel Deyzel's approach to Mexican‑style cooking differ from other cooking channels?
Noel Deyzel emphasizes protein‑rich adaptations of classic dishes, using lean meats and strategic layering to boost nutritional content while keeping preparation time under 30 minutes, which sets his style apart from traditional Mexican cooking channels that focus more on authentic flavor profiles.
Last updated: August 28, 2026
