Burrito Supreme
If you are a fan of the burrito supreme at Taco Bell you are sure to enjoy this copycat recipe. These burritos are loaded with refried beans, taco meat, shredded cheese, enchilada sauce, lettuce, tomato, onion and sour cream. This recipe is not very difficult to prepare the only work that is involved is cooking the beef and doing a little prep work. These burritos have great flavor and you can use whatever type of enchilada sauce is your favorite. I like to prepare these burritos when I am looking for something quick and easy to have for dinner.
If you are a fan of the burrito supreme at Taco Bell you are sure to enjoy this copycat recipe. These burritos are loaded with refried beans, taco meat, shredded cheese, enchilada sauce, lettuce, tomato, onion and sour cream. This recipe is not very difficult to prepare the only work that is involved is cooking the beef and doing a little prep work. These burritos have great flavor and you can use whatever type of enchilada sauce is your favorite. I like to prepare these burritos when I am looking for something quick and easy to have for dinner.
- 1 teaspoon salt
- 1/2 teaspoon dried minced onion
- 1/4 cup all-purpose flour
- 1/2 cup water
- 1/2 teaspoon paprika
- 2 cups shredded cheddar cheese
- 1 tablespoon chili powder
- 1/2 teaspoon onion powder
- 1 (16 ounce) can refried beans
- 8 (10 inch) flour tortillas
- 1 lb lean ground beef
- 1/2 cup yellow onion diced
- 3/4 cup sour cream
- 2 cups shredded lettuce
- 1/2 cup enchilada sauce
- 1 dash garlic powder
- 1 medium tomato diced
- Carbohydrate 7.7751879485911 g
- Cholesterol 77.8114113178316 mg
- Fat 18.7507848948372 g
- Fiber 1.15712548600472 g
- Protein 21.1706995918056 g
- Saturated Fat 10.5044576991294 g
- Serving Size 1 1 Serving (184g)
- Sodium 437.235164892127 mg
- Sugar 6.61806246258638 g
- Trans Fat 1.41914636821347 g
- Calories 286 calories
Step-by-step
- In a medium bowl combine the ground beef with flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder.
- Use your hands to thoroughly mix the flour and seasonings into the ground beef.
- Add the seasoned beef mixture and the water to a large skillet over medium heat.
- Mix well and use a spatula to break up the beef as it cooks.
- Cook until the beef is fully cooked (the beef mixture should be thick and very smooth with no large chunks of beef remaining).
- Heat up the refried beans in a microwave safe container for 1 1/2 to 2 minutes.
- Place the flour tortillas on a microwave safe plate and heat for 30 to 45 seconds.
- Prepare each burrito by first spreading about 1/4 cup of the refried beans onto the center of each heated tortilla.
- Spread a portion of the meat mixture over the beans, pour on about a tablespoon of enchilada sauce over the meat.
- Spread about 1 1/2 tablespoons of sour cream onto each burrito.
- Arrange some of the lettuce, cheese, tomato and onion onto the burritos.
- Roll up the burritos by folding the end of the tortilla closest to you over the filling.
- Then fold either the left or right end over next.
- Then fold the top edge over the filling.
A list of components rarely reveals how starches function under heat. Adding all-purpose flour directly to raw ground beef acts as a crucial binder. When water hits the hot skillet, that flour hydrates and emulsifies with rendered fat. The result is a smooth, thick sauce coating every piece of protein rather than greasy puddles inside the tortilla.
The Mechanics of Meat Binding and Assembly
Break the beef down aggressively with a spatula during the initial cooking phase. Achieving a very fine texture prevents large chunks from tearing through the flour tortillas during rolling. Heat the tortillas for 30 to 45 seconds in the microwave to make them pliable. Cold tortillas snap along the folds. Spread refried beans first to act as an adhesive layer that anchors the meat, cheese, and vegetables in place.
- If the beef mixture is too dry while cooking, add an extra tablespoon of water to maintain a smooth emulsion.
- Should the tortillas tear upon folding, warm them for an additional 15 seconds to increase steam retention and flexibility.
- Keep the sour cream and lettuce separated from hot ingredients if holding components for longer than 10 minutes to prevent wilting.
