Copycat Taco Bell Beefy 5-Layer Burrito

Why You’ll Love This Recipe

• Faithful fast-food flavor with a double-tortilla, saucy center, and cool-cream finish.
• Simple supermarket ingredients, ready in about 30 minutes.
• Customizable heat level—mild to fiery—with easy swaps.
• Great make-ahead components for quick weeknight assembly.

Grocery List

• Produce: Optional green onions, pickled jalapeños, cilantro
• Dairy: Sour cream, shredded cheddar (or Mexican blend), American cheese (if making quick nacho cheese)
• Pantry: Ground beef, refried beans, taco seasoning (or spices for DIY), flour tortillas (10-inch and 8-inch), nacho cheese sauce (or ingredients for quick sauce), hot sauce

Full Ingredients

Seasoned Beef

• 1 lb ground beef (80/20)
• 1 oz taco seasoning (store-bought packet) or use DIY blend below
• 2/3 cup water

DIY Taco Seasoning (if not using packet)

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/8 tsp cayenne (optional)

Refried Beans

• 1 can (16 oz) refried beans
• 2 tbsp water or low-sodium broth, to loosen
• Optional: 1 tbsp unsalted butter for extra silkiness

Nacho Cheese

• 1 cup prepared nacho cheese sauce, warmed

Optional Quick Nacho Cheese Hack (5 minutes)

• 6 oz American cheese (or processed cheese), chopped
• 1/2 cup evaporated milk
• 2 tsp pickled jalapeño brine (from the jar)
• Pinch ground turmeric (color; optional)
• Pinch kosher salt, to taste

Assembly & Fillings

• 4 large (10-inch) flour tortillas
• 4 small (8-inch) flour tortillas
• 1 cup finely shredded cheddar or Mexican blend
• 1/2 cup sour cream
• Optional: hot sauce, pickled jalapeños, green onions

Step-by-Step Instructions

Step 1: Brown and season the beef

Heat a large skillet over medium-high. Add the ground beef and cook, breaking it into fine crumbles, until browned and no pink remains, 6–8 minutes. Drain excess fat if needed. Stir in the taco seasoning and 2/3 cup water. Reduce heat to medium and simmer, stirring occasionally, until thickened and glossy, 3–4 minutes. Keep warm on low.

Step 2: Warm the beans until spreadable

Add refried beans to a small saucepan with 2 tbsp water (and butter if using). Cook over low heat, stirring, until smooth and easily spreadable, 3–4 minutes. If they seem stiff, add another splash of water. Keep warm, covered.

Step 3: Make or warm the nacho cheese

If using prepared sauce, warm gently over low heat or microwave in 15–20 second bursts until pourable. For the quick hack: combine American cheese, evaporated milk, jalapeño brine, and turmeric in a small saucepan. Warm over low heat, whisking constantly, until silky and just steamy (about 160°F), 2–3 minutes. Season to taste with a pinch of salt. Keep warm.

Step 4: Heat the tortillas

Oven method: Wrap the tortillas (both sizes) in foil and warm at 300°F for 5–8 minutes. Microwave method: Stack tortillas and cover with a damp towel; microwave 30–45 seconds. Keep covered so they stay pliable.

Step 5: Build the double-tortilla layer

Lay a warm 10-inch tortilla on your work surface. Spread a 1-inch ring of warm nacho cheese (about 2 tbsp) around the outer edge. Center an 8-inch tortilla on top and press lightly so the nacho cheese “glues” them together. This creates the classic double-layer tortilla.

Step 6: Add beans, beef, cheese, and cool sour cream

Spread 1/3–1/2 cup refried beans over the center of the smaller tortilla, leaving a 1-inch border. Spoon 1/3–1/2 cup seasoned beef in a strip down the middle. Sprinkle 1/4 cup shredded cheese over the beef. Finish with about 2 tbsp sour cream in a line on top (keep the sour cream cool for the hot-cold contrast). Add hot sauce or jalapeños if you like.

Step 7: Fold, roll, and seal

Fold the left and right sides in. Lift the bottom edge up over the filling and roll forward tightly to form a burrito, keeping the double tortillas aligned. If needed, swipe a little nacho cheese along the final edge to help it seal. For a tidy finish, place the burrito seam-side down in a dry skillet over medium heat for 30–45 seconds to set the seam. Repeat with remaining tortillas and fillings. Serve immediately.

Pro Tips

• Use two sizes of tortillas (10-inch and 8-inch) for the most authentic double-layer bite and easy rolling.
• Keep hot things hot and cold things cold: warm beef, beans, and nacho cheese; keep sour cream chilled until assembly.
• For the smoothest, fast-food style cheese, use American or processed cheese in the quick nacho sauce.
• Roll tight: concentrate fillings in a short center line and compress gently as you roll.
• Need extra “glue”? A thin swipe of warm nacho cheese along the seam seals like a charm.

Variations

• Spicy “Volcano” style: add extra jalapeño brine to the cheese and a drizzle of hot sauce before rolling.
• Lighter swap: use ground turkey and light sour cream; choose low-carb tortillas.
• Vegetarian: skip beef and double the beans, or use seasoned crumbled tofu or a plant-based crumble.

Storage & Make-Ahead

Cooked beef and beans keep 3–4 days refrigerated in airtight containers; reheat gently before assembling. Assembled burritos are best fresh, but can be wrapped tightly in foil and refrigerated up to 24 hours. Reheat in a 350°F oven for 12–15 minutes (foil on) or in an air fryer at 360°F for 6–8 minutes. To freeze, wrap each burrito in parchment then foil and freeze up to 2 months. Reheat from thawed at 350°F for 20–25 minutes, or from frozen at 325°F for 30–35 minutes.

Nutrition (per serving)

Approximate per burrito: 880 calories; 44 g protein; 78 g carbohydrates; 43 g fat; 6 g fiber; 1,650–1,900 mg sodium. Values will vary based on tortilla brand, cheese, and seasoning.