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Cheeseskirt Burrito

Serves 4

Cook Time 20 Minutes

Prep Time: 10 Minutes

  • 1 pound ground beef
  • 1 (1.25 ounce) envelope taco seasoning
  • 1 (16 ounce) can refried beans
  • 4 extra large flour tortillas
  • 2 cups cooked rice
  • 1 white onion, finely chopped
  • 4 cups shredded Mexican cheese blend
  • 2 medium roma tomatoes, chopped
  • 1 head iceberg lettuce, finely sliced into shreds
  • Cilantro, for serving
  • Crema, for serving

We used a griddle for this, so if you’ve got one use it, otherwise grab your widest pan and heat it over medium heat. Brown the beef, adding the tacos seasoning when it is no longer pink, and breaking it up with a spatula, until it is cooked through, about 8 minutes. Move the refried beans to a small skillet and warm them over medium heat. Set the beef and beans aside but keep them warm.

Heat each tortilla for about 30 seconds on each side to make them more pliable then fill the burrito in this order: beans, beef, a generous handful of cheese, rice, chopped onions, and cilantro. Fold the side of the burrito in and then roll up the burrito. Working with one burrito at a time, make the cheese skirt.

Sprinkle about a cup of cheese on the griddle or in the skillet — you want it roughly the same length as the burrito but 4 times as wide. Cook the cheese until the edges are brown and the surface is bubbly, then set the burrito on one end of the cheese and use two wide flat spatulas to roll the burrito into the cheese-skirt – like wrapping swaddling a baby.

Serve the burrito on a bed of shredded lettuce and top with chopped tomato, crema, more white onion and cilantro.
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Cheeseskirt Burrito

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burrito
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 1 1.25 ounce envelope taco seasoning
  • 1 16 ounce can refried beans
  • 4 extra large flour tortillas
  • 2 cups cooked rice
  • 1 white onion finely chopped
  • 4 cups shredded Mexican cheese blend
  • 2 medium roma tomatoes chopped
  • 1 head iceberg lettuce finely sliced into shreds
  • Cilantro for serving
  • Crema for serving

Instructions

  • We used a griddle for this, so if you’ve got one use it, otherwise grab your widest pan and heat it over medium heat. Brown the beef, adding the tacos seasoning when it is no longer pink, and breaking it up with a spatula, until it is cooked through, about 8 minutes. Move the refried beans to a small skillet and warm them over medium heat. Set the beef and beans aside but keep them warm. Heat each tortilla for about 30 seconds on each side to make them more pliable then fill the burrito in this order: beans, beef, a generous handful of cheese, rice, chopped onions, and cilantro. Fold the side of the burrito in and then roll up the burrito. Working with one burrito at a time, make the cheese skirt. Sprinkle about a cup of cheese on the griddle or in the skillet — you want it roughly the same length as the burrito but 4 times as wide. Cook the cheese until the edges are brown and the surface is bubbly, then set the burrito on one end of the cheese and use two wide flat spatulas to roll the burrito into the cheese-skirt – like wrapping swaddling a baby. Serve the burrito on a bed of shredded lettuce and top with chopped tomato, crema, more white onion and cilantro.

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