Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 (10-inch) large flour tortillas
- 1 lb (454 g) ground beef (80/20)
- 2/3 cup (160 ml) water (for beef)
- 1 cup (185 g) long-grain white rice + 1 3/4 cups (415 ml) water + 1/2 tsp kosher salt
- 1 1/2 cups (150 g) shredded Mexican-blend cheese
- 1 cup (about 35 g) crunchy red tortilla strips
- Lava-style sauce: 1/2 cup mayo, 1/4 cup sour cream, 1/4 cup nacho cheese sauce, 2 tbsp minced pickled jalapeños, 1 tbsp jalapeño brine, 1 tbsp hot sauce, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8–1/4 tsp cayenne, 1/4 tsp kosher salt
Do This
- 1. Cook rice (simmer 15 minutes; rest 10 minutes).
- 2. Whisk lava-style sauce; chill while you cook.
- 3. Brown beef, add seasonings + water; simmer until saucy (about 5 minutes).
- 4. Warm tortillas until soft and steamy.
- 5. Build burritos: rice + beef + lava sauce + cheese + red strips.
- 6. Roll tight; grill seam-side down in a skillet over medium heat (2–3 minutes per side).
Why You’ll Love This Recipe
- Big Volcano flavor at home: creamy, spicy lava-style sauce with that signature tangy heat.
- Great texture combo: soft tortilla, fluffy rice, juicy beef, melty cheese, and crunchy red strips.
- Restaurant-style finish: a quick skillet grill makes it taste and feel like fast-food (in the best way).
- Make-ahead friendly: prep the sauce and fillings ahead for fast assembly later.
Grocery List
- Produce: pickled jalapeños (plus a little brine)
- Dairy: sour cream, shredded Mexican-blend cheese
- Meat: ground beef
- Bakery: large flour tortillas (10-inch)
- Pantry: mayonnaise, nacho cheese sauce, long-grain white rice, crunchy red tortilla strips, hot sauce, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper, kosher salt
Full Ingredients
Lava-Sauce–Style Spicy Creamy Dressing
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 g) sour cream
- 1/4 cup (60 g) nacho cheese sauce (jarred or squeeze-bottle style)
- 2 tbsp finely minced pickled jalapeños
- 1 tbsp pickled jalapeño brine
- 1 tbsp hot sauce (vinegar-forward styles work great)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper (use 1/4 tsp for a hotter “Volcano” kick)
- 1/4 tsp kosher salt
Seasoned Beef Filling
- 1 lb (454 g) ground beef (80/20 preferred for flavor)
- 2/3 cup (160 ml) water
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 1 tbsp neutral oil (only if your beef is very lean)
Rice
- 1 cup (185 g) long-grain white rice, rinsed briefly (optional, but helps fluff)
- 1 3/4 cups (415 ml) water
- 1/2 tsp kosher salt
Assembly
- 4 large (10-inch) flour tortillas
- 1 1/2 cups (150 g) shredded Mexican-blend cheese (or cheddar + Monterey Jack)
- 1 cup (about 35 g) crunchy red tortilla strips
For Grilling
- 1–2 tsp neutral oil or softened butter (for the skillet)
Step-by-Step Instructions
Step 1: Cook the rice
In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then immediately reduce to low, cover with a tight-fitting lid, and simmer for 15 minutes.
Turn off the heat and let the rice steam, covered, for 10 minutes. Fluff with a fork and keep warm.
Step 2: Make the lava-style sauce
In a bowl, whisk together the mayonnaise, sour cream, nacho cheese sauce, minced pickled jalapeños, jalapeño brine, hot sauce, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, and salt.
Taste and adjust heat if needed (a little more hot sauce or cayenne goes a long way). Refrigerate while you cook the beef so the flavor thickens and melds, at least 10 minutes.
Step 3: Cook the seasoned beef
Heat a large skillet over medium-high heat. Add the ground beef (add 1 tbsp oil only if the beef is very lean). Cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes.
Carefully drain off excess grease if there is a lot (leave a little for flavor). Add the water and all beef seasonings (chili powder, cumin, smoked paprika, salt, garlic powder, onion powder, oregano, black pepper). Stir well.
Simmer over medium heat until the mixture thickens into a saucy, spoonable filling, about 4–5 minutes. Turn heat to low to keep warm.
Step 4: Warm the tortillas for easy rolling
Warm tortillas so they’re soft and pliable. You can heat each tortilla in a dry skillet over medium heat for 15–20 seconds per side, or microwave them stacked under a lightly damp paper towel for 25–30 seconds.
Keep warm tortillas covered with a clean towel so they don’t dry out.
Step 5: Assemble each Volcano-style burrito
Lay one warm tortilla flat. In the lower third of the tortilla (centered), layer:
- 1/2 cup cooked rice
- About 1/2 cup seasoned beef (roughly 1/4 of the pan)
- 2 tbsp lava-style sauce (plus a little extra if you like it saucier)
- 1/3 cup shredded cheese
- 1/4 cup crunchy red tortilla strips
Tip: Keep the crunchy strips closer to the center of the filling (not right on the edge) so they stay crisp longer.
Step 6: Roll tight, restaurant-style
Fold the left and right sides of the tortilla inward over the filling. Then fold the bottom edge up and over the filling, pull back slightly to tighten, and continue rolling into a snug burrito.
Set the burrito seam-side down. Repeat with the remaining tortillas and fillings.
Step 7: Grill the burritos until golden and sealed
Heat a cast-iron skillet or griddle over medium heat until the surface is about 350°F (175°C) (a drop of water should sizzle and evaporate quickly). Lightly grease the pan with 1–2 tsp oil or butter.
Place burritos seam-side down and grill until golden and sealed, 2–3 minutes. Flip and grill the second side 2–3 minutes. If you want extra crispness, briefly grill the two remaining sides, 30–60 seconds each.
Let rest 1 minute, then serve whole or cut on a diagonal so you can see the layers.
Pro Tips
- Control the crunch: add the red strips right before rolling. If they sit in hot beef too long, they soften.
- Make it taste “fast-food” accurate: don’t overfill. A tighter burrito grills better and feels closer to the original.
- Boost the lava flavor: let the sauce chill for at least 10 minutes; it thickens and tastes punchier.
- Even melting: put the shredded cheese between warm beef and warm rice so it melts without needing extra time on the grill.
- Prevent leaks: keep sauces away from the very edges of the tortilla, and grill seam-side down first to “glue” it shut.
Variations
- Chicken Volcano Burrito: swap beef for 2 cups (about 300 g) cooked shredded chicken tossed with 2 tbsp taco seasoning and 1/4 cup water, warmed until saucy.
- Extra-cheesy: add 2 tbsp nacho cheese sauce inside the burrito (in addition to the lava sauce), then grill.
- Vegetarian: replace beef with 2 cups seasoned black beans (drained) or a plant-based ground; keep everything else the same.
Storage & Make-Ahead
Best texture: store components separately. Refrigerate rice, beef, and lava-style sauce in airtight containers for up to 3 days. Assemble and grill right before eating for the crispiest exterior and crunchiest strips.
If you must store assembled burritos: leave out the crunchy strips (add them after reheating if possible). Wrap tightly and refrigerate up to 24 hours. Reheat in a covered skillet over medium-low until hot, about 4–6 minutes per side, or bake at 375°F (190°C) for 12–15 minutes (unwrap first).
Freezing: freeze burritos without crunchy strips and with sauce used lightly (too much sauce can make them soggy). Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and re-crisp in a skillet.
Nutrition (per serving)
Approximate per 1 burrito: 820 calories, 33 g protein, 72 g carbohydrates, 44 g fat, 4 g fiber, 1650 mg sodium. Values vary by brand of tortillas, cheese, and nacho cheese sauce.
