High protein, beefy cheesy burritos

Ingredients

• 2 lb Lean Ground Beef (95 % lean, preferably grass‑fed)
• 1 piece Bell Pepper (red or green, diced)
• 1 piece White Onion (medium, diced)
• 100 g Taco Bell Seasoning Blend (store‑bought taco seasoning; see video description for blend details)
• 2 tbsp Additional Taco Seasoning (optional extra flavor for the meat)
• 200 g White Rice (rinsed until water runs clear)
• 1 tbsp Tomato Paste (squirted into the rice broth)
• 16 oz Chicken Bone Broth (low‑sodium, used to cook the rice)
• 1 cup Mexican Cheese Blend (2% Fat) (shredded; can use a blend of cheddar and Monterey Jack)
• 6 tbsp Sour Cream (about 1 tbsp per burrito, for topping)
• 6 pieces Large Flour Tortillas (10‑inch, flexible for rolling)
• 2 tbsp Olive Oil (for sautéing vegetables and browning beef)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• ½ cup Water (to adjust rice consistency if needed)

Instructions

1. Prep Vegetables

   Dice the bell pepper and white onion into small, uniform pieces. Set aside in a mixing bowl.

   Time: PT5M

2. Mix Taco Seasoning

   Combine the 100 g Taco Bell seasoning blend with 2 tbsp of additional taco seasoning (if using) in a small bowl. Stir until well blended.

   Time: PT3M

3. Brown Ground Beef

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the ground beef, breaking it up with a spatula. Cook, stirring occasionally, until fully browned (no pink), about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

4. Season the Beef

   Sprinkle the mixed taco seasoning over the browned beef. Add salt and black pepper. Stir to coat evenly and cook for another 2 minutes to let the flavors meld.

   Time: PT2M

   Temperature: Medium heat

5. Cook the Rice in Broth

   While the beef finishes, rinse the 200 g rice until water runs clear. In a medium saucepan, combine the rinsed rice, 16 oz chicken bone broth, 1 tbsp tomato paste, and ½ tsp salt. Bring to a gentle boil, then reduce to a low simmer, cover, and cook for 15 minutes until the liquid is absorbed and rice is tender.

   Time: PT15M

   Temperature: Simmer

6. Assemble Burritos

   Lay a tortilla flat on a plate. Place a generous scoop of the seasoned beef in the center, then add a spoonful of cooked rice, a sprinkle of shredded Mexican cheese, and a dab of sour cream. Fold the sides inward, then roll tightly from one end to the other, tucking as you go to seal the filling.

   Time: PT10M

7. Toast the Burritos

   Preheat a clean skillet over medium heat. Place the assembled burritos seam‑side down on the skillet. Cook for 2‑3 minutes per side, pressing gently with a spatula, until the tortillas are golden and the cheese melts. Optionally, wrap each toasted burrito in foil to keep warm.

   Time: PT5M

   Temperature: Medium heat

Nutrition Facts

Calories

560

Protein

52 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g