Name: Beefy Melt Burrito
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-American
Ingredients: Beef Filling:; 1.5 lbs ground beef (80/20 blend); 1 large onion, finely chopped; 2 cloves garlic, minced; 1 green bell pepper, finely chopped; 1 (15 oz) can diced tomatoes, undrained; 1 (15 oz) can tomato sauce; 1 (4 oz) can diced green chiles; 1 packet taco seasoning (or homemade); 1/2 cup water; 1 tbsp olive oil; Salt and black pepper to taste; Cheese Sauce:; 4 tbsp butter; 4 tbsp all-purpose flour; 3 cups whole milk; 8 oz sharp cheddar cheese, shredded; 4 oz Monterey Jack cheese, shredded; 1/4 tsp garlic powder; 1/4 tsp onion powder; Pinch cayenne pepper (optional); Salt and black pepper to taste; Burrito Assembly:; 6 large flour tortillas (10–12 inch); 1 cup cooked rice (optional); 1/2 cup sour cream (optional); 1/4 cup chopped green onions (optional); Homemade Taco Seasoning (optional):; 2 tbsp chili powder; 1 tbsp ground cumin

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The Beefy Melt Burrito is a hearty, cheesy, and flavor-packed meal that combines seasoned ground beef, a creamy cheese sauce, and fresh toppings all wrapped in a warm tortilla. It’s the kind of dish I enjoy when I want something comforting, indulgent, and filling. Whether I’m cooking for my family or prepping meals ahead of time, this burrito always hits the spot.

Beefy Melt Burrito

Why You’ll Love This Recipe

I like how this recipe blends convenience with bold flavors. The seasoned beef is rich and savory, the cheese sauce is creamy and indulgent, and the warm tortilla holds everything together in one satisfying bite. I also appreciate how versatile it is—I can add rice for extra heartiness, toss in some veggies for freshness, or even switch up the protein if I’m in the mood for something different. It’s a dish that feels just as perfect for a casual weeknight as it does for a gathering with friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef filling:

1.5 lbs ground beef (80/20 blend for best flavor)
1 large onion, finely chopped
2 cloves garlic, minced
1 green bell pepper, finely chopped
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (4 oz) can diced green chiles
1 packet taco seasoning (or homemade blend)
1/2 cup water
1 tablespoon olive oil
Salt and black pepper to taste

For the cheese sauce:

4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
8 oz sharp cheddar cheese, shredded
4 oz Monterey Jack cheese, shredded
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch cayenne pepper (optional)
Salt and black pepper to taste

For the burrito assembly:

6 large flour tortillas (10–12 inch)
1 cup cooked rice (optional)
1/2 cup sour cream (optional)
1/4 cup chopped green onions (optional)

Homemade taco seasoning (optional):

2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon black pepper
1/2 teaspoon salt

Directions

Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Cook until softened.
Add ground beef, breaking it apart as it cooks. Season with salt, pepper, and taco seasoning.
Stir in diced tomatoes, tomato sauce, diced green chiles, and water. Simmer for 10–15 minutes.
In a saucepan, melt butter over medium heat. Whisk in flour, then slowly add milk until thickened.
Stir in cheddar and Monterey Jack cheese until smooth. Season with garlic powder, onion powder, cayenne, salt, and pepper.
Warm tortillas. Add beef filling, cheese sauce, and rice if using. Roll tightly into burritos.
Top with sour cream and green onions if desired.

Servings and timing

This recipe makes 4 large burritos.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

I sometimes swap the beef for shredded chicken or ground turkey for a lighter version. Adding black beans, corn, or jalapeños gives extra flavor and texture. For a vegetarian twist, I like using plant-based ground meat and loading it up with grilled veggies. Different cheeses, like pepper jack or queso fresco, also change up the flavor beautifully.

Storage/Reheating

I store leftover burritos in the fridge wrapped in foil or in an airtight container for up to 3 days. For longer storage, I freeze them tightly wrapped for up to 2 months. When reheating, I either microwave them for quick convenience (with a damp paper towel over the top) or reheat in the oven at 350°F for 15–20 minutes to keep the tortillas crisp.

FAQs

What makes this burrito different from a regular burrito?

The creamy cheese sauce sets it apart, giving it a melty, indulgent texture that balances the seasoned beef perfectly.

Can I make this recipe ahead of time?

Yes, I often prepare the beef filling and cheese sauce in advance. I just reheat them and assemble the burritos when I’m ready to serve.

Can I freeze assembled burritos?

I do it all the time. I let them cool, wrap tightly in foil or plastic, and freeze. They reheat really well in the oven or microwave.

What can I serve with these burritos?

I like pairing them with tortilla chips, salsa, guacamole, or a fresh salad to balance the richness.

How spicy is this recipe?

It’s mildly spiced as written, but I can easily adjust the heat by adding more cayenne or fresh jalapeños if I want a kick.

Conclusion

The Beefy Melt Burrito is one of my favorite go-to comfort meals. It’s filling, versatile, and always satisfies my cravings for bold, cheesy, and savory flavors. Whether I’m making it for a quick family dinner or prepping a batch to freeze, it never disappoints. With a few simple ingredients and easy steps, I can enjoy a restaurant-quality burrito right at home.