Copycat Taco Bell Grilled Cheese Burritos
Add garlic powder, cumin, chili powder, salt, onion powder, and paprika and mix until combined. Add broth and sauce and bring to a simmer. Cook, stirring occasionally, until liquid is mostly absorbed, about 5 minutes.
Ingredients :
- 1 Tbsp. unsalted butter
- 3/4 cup uncooked basmati rice, rinsed
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1 tsp. onion powder
- 1 cup low-sodium chicken broth
- 1/2 cup tomato sauce
- Seasoned Beef
- 1 Tbsp. neutral oil
- 1 lb. ground beef
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. kosher salt
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 cup low-sodium chicken broth
- 1/2 cup tomato sauce
- Chipotle Mayo
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 Tbsp. chipotle sauce from a can of chipotle chiles in adobo
- 1/2 tsp. kosher salt
- Assembly
- 6 flour tortillas
- 1/2 cup store-bought or homemade queso, divided
- 1 cup red tortilla chips, broken into large pieces
- 8 oz. cheddar, shredded, divided
- Sour cream and hot sauce, for serving
Directions :
- In a small saucepan over medium heat, melt butter. Add rice and cook, stirring occasionally, until toasted and golden brown, about 5 minutes.
- Add garlic powder, salt, and onion powder and cook, stirring, until warmed through, about 1 minute. Add broth and sauce and bring to a boil. Reduce heat to low and cover saucepan with a lid. Cook, undisturbed, for 17 minutes.
