Beef & Queso Nacho Crunch Burritos Recipe

About this recipe

Beef & Queso Nacho Crunch Burritos combine the rich flavors of spiced beef, creamy queso, and crunchy tortilla chips, all wrapped in a warm, soft tortilla. This Mexican-inspired dish is perfect for a satisfying dinner, bringing bold textures and flavors to your table in under an hour.

Ingredients

• 400G Italianavera Chopped Tomatoes In Botanical Tin, 400G
• - Budgen Mission 6 Tortillas Plain 368G
• 1 Ltr Ktc Sunflower Oil
• NaN Bute Island Cheddar Flavour Block
• - Fajita Seasoning Catering Size
• - Petti Delicato Extra Fine Passata
• 100 G Jumbo Garlic 100g
• 1 Head Organic Romaine Lettuce
• 100G Fresh Spices Fresh Small Green Chillies
• 2.25 kg Hombre Nachos Classic 2.25Kg 3 X 750G
• 1 Kg Red Onion 1kg
• - Thomas Ridley Fresh British Beef Mince
• - Longley Farm Freshly Soured Cream
• - Kerrymaid UHT Whipping Cream
• - Potts Beef Stock Can

Instructions

1. 1. Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the minced beef and cook for 8-10 minutes until browned, breaking it up with a wooden spoon.
2. 2. While the beef cooks, finely dice the onion and garlic. Add them to the skillet with the beef and sauté for 3-4 minutes until softened and fragrant.
3. 3. Stir in the taco seasoning and tomato purée. Cook for another 2 minutes, ensuring the beef is fully coated in the seasoning.
4. 4. Pour in the beef stock and let the mixture simmer for 8-10 minutes until slightly thickened. Stir occasionally and set aside once done.
5. 5. In a small saucepan over low heat, combine the grated cheddar cheese, cream, and diced green chilies. Stir continuously until the cheese is melted and the mixture is smooth, about 5 minutes. This is your queso sauce.
6. 6. Warm the tortillas in the microwave for 30 seconds or until pliable.
7. 7. Assemble the burritos by spreading a generous spoonful of queso onto each tortilla. Add a portion of the beef mixture, a handful of crushed tortilla chips for crunch, shredded lettuce, diced tomatoes, and a dollop of sour cream.
8. 8. Fold the sides of each tortilla inward, then roll it tightly from the bottom to form a burrito.
9. 9. Optional: Heat a non-stick skillet over medium heat and toast each burrito for 1-2 minutes per side to seal and add a golden, crispy finish.
10. 10. Serve immediately with extra queso on the side for dipping, and enjoy your homemade Beef & Queso Nacho Crunch Burritos!