There’s something magical about a perfectly stuffed burrito – warm, gooey, and packed with flavor in every bite. My cheesy double beef burrito recipe became a family favorite after one crazy Sunday when I had to feed a hungry crowd of cousins unexpectedly. I threw together what I had – double the beef, extra cheese (because why not?), and all the spices I could find. The result? Pure comfort food that disappeared faster than I could wrap them!
What makes this recipe special is that beautiful moment when you take the first bite and get that perfect combo of seasoned beef, melted cheese, and just enough kick from the spices. These aren’t your average fast-food burritos – we’re talking serious flavor bombs here. The secret’s in layering the textures – creamy cheese sauce, crispy tortilla strips, and that rich beef filling that’ll have everyone coming back for seconds. Trust me, once you try this version, you’ll never go back to basic burritos again.
Why You’ll Love This Cheesy Double Beef Burrito
Let me tell you why this burrito recipe never fails me—and why it’ll become your go-to meal too:
- Flavor explosion: That double beef load means every bite is packed with rich, meaty goodness
- Cheese pull perfection: Melty Colby jack and nacho cheese sauce create the ultimate ooey-gooey experience
- Customizable heat: From mild to wild – control the spice with cayenne and pepper flakes
- Meal prep champ: These freeze beautifully for quick lunches or desperate “I forgot to cook” nights
- Family pleaser: Kids devour them, adults rave about them – no more separate meals!
Honestly? It’s the kind of recipe that makes people think you’re a kitchen wizard when really, it’s just this good.
Ingredients for Cheesy Double Beef Burrito
Okay, let’s talk ingredients – because the magic starts here! I’ve learned over the years that quality matters, especially for these flavor-packed bad boys. Here’s what you’ll need, broken down so you can shop like a pro:
- The Beef: 2 pounds ground beef (go for 80/20 blend – that fat equals flavor!)
- Veggie Base: 1 medium onion (finely diced), 3 cloves garlic (minced)
- Spice Squad: Slap Ya Mama seasoning, black pepper, cumin, cayenne, red pepper flakes, plus 1 packet taco seasoning
- Cheese Heaven: 15oz nacho cheese sauce (trust me on this), 3 cups shredded Colby jack
- The Extras: 4oz diced green chilies, 5.6oz Knorr Mexican rice, 3.5oz tortilla strips
- Finishing Touches: 1 cup sour cream, 10 burrito-size flour tortillas
Pro tip from my many messy trials: prep everything before you start cooking. There’s nothing worse than realizing you’re out of garlic when your beef is already browning!
Equipment You’ll Need
You don’t need fancy gadgets for these burritos – just solid basics from your kitchen. Grab a large skillet (cast iron works magic), mixing bowls, measuring spoons, and a trusty spatula. If you’re feeling extra, a tortilla warmer keeps them pliable for rolling. That’s it – now let’s get cooking!
How to Make Cheesy Double Beef Burrito
Alright, let’s get down to business! Making these burritos is easier than you think – I’ll walk you through each step so you get that perfect balance of flavors and textures. Follow these steps and you’ll be wrapping burritos like a pro in no time.
Cooking the Beef Filling
First, brown that beautiful beef in your skillet over medium heat – we want it nicely caramelized, not gray and sad. Break it up as it cooks, then drain most of the fat (leave just a bit for flavor). Now toss in your onions and garlic, stirring until they turn soft and fragrant – about 3 minutes should do it. Be careful not to overcook the garlic or it’ll turn bitter!
Assembling the Burritos
Here’s where the magic happens! Warm those tortillas slightly – 15 seconds in the microwave wrapped in a damp towel works wonders. Layer about ½ cup of the beef filling down the center, then top with rice, cheeses, tortilla strips, and a dollop of sour cream. Fold the sides in first, then roll tightly from the bottom up – think “baby burrito swaddle” to keep all that goodness inside!
Tips for Perfect Cheesy Double Beef Burritos
After making countless batches (and learning from all my messy mistakes), here are my can’t-miss tricks for burrito perfection:
- Grate your cheese fresh – pre-shredded stuff just doesn’t melt as beautifully
- Let the filling cool a bit before rolling – hot filling turns tortillas into soggy disasters
- Press in a hot skillet after rolling for that gorgeous golden crispness
- Don’t overstuff! (I know it’s tempting) – about ½ cup filling per burrito keeps them rollable
- Microwave damp paper towel with leftover burritos when reheating – brings them back to life
Trust me, these little tweaks make all the difference between “good” and “oh-my-goodness” burritos!
Variations for Cheesy Double Beef Burrito
One of the best things about this recipe? You can totally make it your own! Here are my favorite twists when I’m feeling creative (or just cleaning out the fridge):
- Lighter option: Swap half the beef for ground turkey or chicken
- Vegetarian hack: Use plant-based crumbles and add black beans for protein
- Extra cheesy: Pepper jack instead of Colby for more kick
- Breakfast version: Add scrambled eggs and potatoes – yes, it’s amazing
- Fiesta style: Mix in corn and diced red peppers for color
The possibilities are endless – that’s why this recipe never gets old in our house!
Serving Suggestions
These burritos shine brightest with simple sides – I always serve them with extra Mexican rice, homemade guacamole, and a crisp lime-kissed salad to cut through the richness. For game nights? Just pile them on a platter with salsa and sour cream for dipping – watch them disappear!
Storing and Reheating Cheesy Double Beef Burritos
Here’s my foolproof method for keeping those burritos tasting fresh – wrap each tightly in foil (I like to label them with dates too). They’ll last 3 days in the fridge or 3 months frozen. When you’re ready to eat, skip the microwave mush – instead, pop them in a 350°F oven or air fryer for 10-15 minutes to bring back that glorious crispiness. Pro tip: remove foil halfway through for extra crunch!
Nutritional Information
Just so you know – these numbers are estimates and will vary based on your exact ingredients. Each hearty burrito packs about 550 calories, with 35g protein and 30g fat to keep you full. My philosophy? When food tastes this good, you don’t need to overthink the numbers – just enjoy every cheesy bite!
FAQs About Cheesy Double Beef Burritos
Can I make these burritos ahead?
Absolutely! Assemble them, wrap tightly in foil, and refrigerate for up to 3 days or freeze for 3 months. Just reheat when ready to eat.
How do I prevent soggy tortillas?
Two tricks: let the filling cool slightly before rolling, and press the assembled burrito in a hot skillet to crisp up the tortilla.
Can I use different cheeses?
Of course! Pepper jack adds spice, while Monterey Jack melts beautifully. Just avoid pre-shredded cheese – it doesn’t melt as smoothly.
What’s the best way to reheat leftovers?
Skip the microwave – oven or air fryer at 350°F for 10-15 minutes keeps them crispy. Remove foil halfway for best results.
Can I make these vegetarian?
Yes! Swap beef for plant-based crumbles and add black beans. The spices and cheese still make it incredibly flavorful.
Share Your Cheesy Double Beef Burrito Experience
I’d love to hear how your burritos turned out! Leave a rating below, share your twist in the comments, or tag me on social media with your cheesy masterpieces – nothing makes me happier than seeing your kitchen wins!
Print
Irresistible Cheesy Double Beef Burrito Recipe That Always Wins
- Total Time: 40 minutes
- Yield: 10 burritos 1x
- Diet: Low Lactose
Description
A hearty and flavorful burrito packed with double beef, cheese, and spices.
Ingredients
- 2 pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
- 1 ounce packet taco seasoning mix
- ½ cup water
- 4 ounce diced green chilies
- 15 ounce can nacho cheese sauce
- 5.6 ounce package Knorr° Mexican rice
- 3 cups Colby jack cheese, shredded
- 3.5 ounce package Santa Fe style tortilla strips
- 1 cup sour cream
- 10 flour tortillas, burrito size
Instructions
- Cook ground beef in a skillet over medium heat until browned.
- Add diced onion and minced garlic, sauté until softened.
- Stir in Slap Ya Mama seasoning, black pepper, cumin, cayenne pepper, and red pepper flakes.
- Mix in taco seasoning and water, simmer for 5 minutes.
- Add diced green chilies and nacho cheese sauce, stir until combined.
- Prepare Knorr° Mexican rice according to package instructions.
- Combine cooked rice with beef mixture.
- Warm flour tortillas.
- Fill each tortilla with beef and rice mixture, shredded Colby jack cheese, tortilla strips, and sour cream.
- Roll tortillas into burritos and serve.
Notes
- Adjust spice levels to taste.
- Use fresh tortillas for best results.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: cheesy double beef burrito, Mexican burrito, beef burrito recipe
