Super Bowl Party Loaded Nachos Burritos

Steps

1. 1

   Brown the beef

   • Heat a large skillet over medium-high heat (no oil needed for 80/20 ground beef).
   • Add the diced onion and cook for 2 minutes until softened.
   • Add the ground beef, breaking it apart with a wooden spoon as it cooks, for about 5–7 minutes until no pink remains and the beef is crumbly.
   • An instant-read meat thermometer inserted into the thickest part should read 160°F (71°C).
   • Drain excess fat if needed, leaving about 1 tablespoon in the pan.
   • Stir in the minced garlic and cook for 1 minute until fragrant.

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   Ready when: Beef reaches 160°F (71°C) internally with no pink remaining; garlic is fragrant.

   Tip: Don't overcrowd the skillet; let the beef sear properly for better browning and flavor.

2. 2

   Season the beef

   • Stir in the cumin, chili powder, smoked paprika, salt, and black pepper.
   • Cook for another minute, stirring constantly, until the spices are evenly distributed and fragrant.
   • Taste and adjust seasoning if needed.

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   Ready when: Spices are fragrant and coat the meat evenly.

   Tip: Cooking the spices in the fat helps bloom their flavors and prevents them from tasting raw.

3. 3

   Combine the filling

   • Remove the skillet from heat.
   • Stir in the refried beans, sour cream, diced jalapeños, green onions, and cilantro (if using) until everything is evenly mixed.
   • The filling should be chunky and spreadable, not soupy.
   • Let it cool for 2–3 minutes so it's easier to handle.

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   Ready when: Filling is mixed evenly and slightly cooled but still warm.

   Tip: Don't skip the cooling step—warm filling is much easier to spread without tearing the tortillas.

4. 4

   Assemble the burritos

   • Warm the nacho cheese sauce gently in a small saucepan over low heat so it's pourable but not smoking.
   • Lay a tortilla on a clean work surface.
   • Spread 2 tablespoons of the beef filling down the center, leaving 2 inches of space on either side.
   • Drizzle 2 tablespoons of warm nacho cheese sauce over the filling, then sprinkle about 2 tablespoons of shredded cheddar on top.
   • Fold the bottom edge of the tortilla up and over the filling, then fold in both sides and roll tightly away from you.
   • Repeat with the remaining 5 tortillas.
   • Place each burrito seam-side down on a prepared baking sheet, spacing them 2 inches apart.

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   Ready when: All burritos are assembled and seam-side down on the baking sheet.

   Tip: Don't overfill each burrito or it will burst during baking. Keep the cheese sauce warm but not hot so it's easy to drizzle.

5. 5

   Brush and top the burritos

   • Brush the top and sides of each burrito generously with melted butter.
   • Sprinkle the remaining shredded cheddar evenly over all 6 burritos (about 1–2 tablespoons per burrito).
   • This will create a crispy, golden crust.

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   Ready when: All burritos are buttered and topped with cheese.

   Tip: Brush right up to the edges so the tortilla gets evenly golden and crispy.

6. 6

   Bake the burritosOven 375°F / 190°C

   • Bake at 375°F (190°C) for 15–18 minutes until the tortillas are golden brown and crispy, and the cheese is melted and bubbly.
   • The tops should be deep golden with some brown spots.
   • Rotate the baking sheets halfway through if your oven has hot spots.

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   Ready when: Tortillas are golden brown and crispy; cheese is melted and bubbly on top.

   Tip: If the cheese browns too quickly before the tortillas crisp, lower the oven to 350°F (175°C) and add a few minutes.

7. 7

   Rest and slice

   • Remove the burritos from the oven and let them rest on the baking sheet for 3–5 minutes.
   • This allows the cheese to set slightly so the burritos hold together when sliced.
   • Using a sharp serrated knife, carefully slice each burrito diagonally into 3–4 pieces.
   • Arrange on a platter with the sliced sides facing up to show the filling.

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   Ready when: Burritos are set enough to slice cleanly without the filling falling out.

   Tip: A serrated bread knife works better than a chef's knife for slicing—it grips the crispy tortilla instead of pushing down on it.

8. 8

   Serve with toppings

   • Arrange the sliced burritos on a large serving platter.
   • Serve with small bowls of sour cream, salsa, and guacamole (if using) for dipping.
   • Garnish with fresh cilantro if desired.
   • Burritos are best served warm or at room temperature.

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   Ready when: Platter is arranged and ready to serve.

   Tip: Set out small appetizer plates so guests can grab a slice and build their own with toppings.