Equipment Needed
- Large skillet
- Small mixing bowl
- Rubber spatula or wooden spoon
- Cutting board & knife
- Measuring cups and spoons
- Griddle or clean skillet for warming tortillas
- Aluminum foil or parchment paper for wrapping
Step-by-Step Instructions
First, let’s tackle the star: the beef. Crumble your ground beef into a large, cold skillet, then turn the heat to medium-high. I used to add oil, but with 80/20 beef, you don’t need it—the beef will render its own fat beautifully. Cook until it’s fully browned, breaking it up as you go. This is where the first wonderful smells hit you. Once there’s no pink left, drain any excess grease. I learned the hard way that skipping this drain makes the filling way too greasy. Then, sprinkle the entire packet of taco seasoning over the beef, pour in the 1/2 cup of water, and stir. Let it simmer for 3-5 minutes until the water is mostly absorbed and the beef is coated in a thick, fragrant sauce. Take it off the heat.
While the beef simmers, make your creamy chipotle sauce. In a small bowl, combine the sour cream with your finely minced chipotle peppers. Start with one pepper and taste—you can always add more for more heat. I’ve tried this with pre-made chipotle mayo, and it’s just not the same. The tang from the sour cream mixed with the smoky heat is perfect. Stir it until it’s a lovely, speckled pink color. Set this aside and get your other fillings—the rice, cheese, corn, onions, and Fritos—into small bowls for an easy assembly line.
Warming the tortillas is a step you simply cannot rush. I place a dry griddle or another skillet over medium heat and warm each tortilla for about 30 seconds per side. You’re looking for it to be soft, pliable, and just starting to show a few golden spots. If you skip this, I promise you’ll end up with a cracked, torn burrito. I’ve been there, and it’s a messy, sad experience. Keep them warm under a clean kitchen towel while you assemble the rest.
Now for the fun part: assembly. Lay a warm tortilla flat. Down the center, layer a scoop of warm Mexican rice, a generous helping of the seasoned beef, a drizzle of your chipotle sauce, a hearty handful of cheese, a sprinkle of corn and red onion, and finally, a small fistful of Fritos. The key is to not overfill—it’s tempting, but you’ll never be able to roll it. Fold in the sides, then tightly roll from the bottom up, tucking the fillings in as you go. I like to give it a firm but gentle squeeze to compact everything. If you want it extra secure, you can wrap it in a square of parchment or foil, just like the pros.(See the next page below to continue…)