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Easy Taco Bell Frito Burrito is loaded with seasoned beef and corn chips all wrapped in a flour tortilla. This burrito is easy to make with simple ingredients.

Frito Burrito's stacked on a plate
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If you love copycat recipes, then you need to make this beefy Frito burrito. It is loaded with lean ground beef, crunchy Fritos, rice and cheese. It taste amazing and easy to make.

This Frito Burrito is no longer available at Taco Bell, but with this recipe you can now enjoy it at home. You will love this delicious Mexican dish and it makes the perfect weeknight meal.

Make sure to check out this Taco Bell Quesarito Recipe for another family favorite copycat Taco Bell Recipe menu item.

What is Frito Burrito?

Frito Burrito was only available a limited time at Taco Bell. It is made with ground beef, Flamin’ hot Fritos, rice and nacho cheese sauce. Like the enchirito it was removed from the menu.

All beefy crunch fans need to try this delicious beef nacho cheese burrito recipe.

Ingredients

Ingredients needed - ground beef, taco seasoning, olive oil, onion, white rice, chicken broth, salsa, salt, cumin, tortillas, cheese sauce, fritos

For the Taco Meat 

  • Ground Beef 
  • Water 
  • Taco Seasoning 

For the Spanish Rice 

  • Olive Oil 
  • Onion (chopped) 
  • Uncooked white Rice
  • Chicken Broth 
  • Chunky Salsa
  • Garlic Salt 
  • Cumin 

For the Burritos

  • Burrito Size Tortillas 
  • Nacho Cheese Sauce 
  • Fritos Chips 

Scroll to the bottom of the post for the full recipe and ingredients.

Variation Ideas

  • Fritos – We used regular Fritos in this recipe. But you can use fritos flamin hot, nacho fries, or chili cheese fritos.
  • Toppings – Add in lettuce, reduced-fat sour cream, or salsa for added flavor. Refried beans is another option to this beefy melt burrito.
  • Change the Meat – We made this beefy crunch burrito with ground beef, but you can other types of meat. Make is the shredded chicken or ground turkey.
  • Rice – We made a Spanish Rice in this recipe. But you can use it for Cilantro Rice or White Rice.

Step by Step Instructions

Cooking ground beef with taco seasoning in a skillet

Step 1 – Cook Beef – In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, stir in the taco seasoning and the water.

Cooking rice, chicken broth, salsa, salt, and coming in a large pot

Step 2 – Cook Onion – Sauté onion in oil over medium heat in a large skillet. Cook until tender, about 5 minutes. Mix rice into a skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.

  • Step 3 – Simmer Rice – Reduce heat, cover and simmer for 20 minutes, until the liquid has been absorbed.
  • Step 4 – Set aside – Set aside. 
  • Step 5 – Prepare Tortillas – Wrap the tortillas in damp paper towels and microwave them for 30 seconds until warmed.
  • Step 6 – Prepare nacho cheese – Warm the nacho cheese sauce in a microwave safe bowl. Heat by heating it in 30 second intervals until heated through.  
Layering ingredients on the tortilla, with ground beef, rice tortillas and queso

Step 7 – Build Burrito – Top each tortilla with the Mexican rice, taco meat, nacho cheese sauce. Then add in some of the Fritos chips to the tortilla.

Rolling the tortilla around the ingredients

Step 8 – Fold Tortillas – Fold in the top and the bottom of the tortillas. Then wrap it tightly to form a burrito. 

  • Step 9 – Serve and Enjoy – Then the burritos are ready to serve and enjoy.

Recipe Tips

  • Prepare Ingredients – You can easily prepare the ground beef and Spanish rice ahead of time.
  • Building your Burritos – Feel free to add in different toppings to your burrito. You wan to make sure to not over stuff it so you can fold the burritos.
  • Break the Meat – To make this Frito Burrito make sure to break up the ground beef. We recommend using a wood spoon to break the meat up into a fine crumble.
Taco Bell Frito Burrito cut in half and stacked on a plate

Serving Suggestions

These Frito Burritos can be served with many different sides. Because this burrito combines all of our Mexican favorites, you can easily serve as is.

  • Chips and Salsa
  • Guacamole
  • Queso
Taco Bell Frito Burrito cut in half and stacked on a plate

How to Store Leftovers

Once assembled, these burritos are best served immediately.  Refrigerate the taco meat and Spanish rice in an airtight container for up to 5 days. 

Frequently Asked Questions

Can this burrito be made in advance?

This Taco Bell beefy Fritos burrito is best served immediately. If you want to make in advance just stored everything separately. If you make the burritos too soon they fritos become soggy.

What is the best size of Tortillas to use?

The best tortilla to use for this recipe is a large flour tortilla. This allows you to fold everything up in the tortilla. You can reduce the ingredients and use a smaller tortilla if you prefer.

Can I use Homemade Taco Seasoning?

Yes, this recipe is delicious with this Homemade Taco Seasoning. But you can use the packet taco seasoning if you prefer.

More Copycat Taco Bell Recipes

We love to hear from you. If you make this copycat Taco Bell Frito Burrito Recipe, please leave us a comment or a star review.

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Taco Bell Frito Burrito

5 from 4 votes
Easy Taco Bell Frito Burrito is loaded with seasoned beef and corn chips all wrapped in a tortilla. This burrito is easy to make with simple ingredients.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Cuisine Mexican
Course Main Course
Calories 843

Ingredients

For the Taco Meat:

  • 1 pound Ground Beef
  • 1/4 cup Water
  • 1 Tablespoons Taco Seasoning

For the Spanish Rice:

For the Burritos:

  • 6 Burrito Size Tortillas
  • 1 cup Nacho Cheese Sauce
  • 2 cups Fritos Chips

Instructions

For the Taco Meat:

  • In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, stir in the taco seasoning and the water.
  • Heat uncovered for 3-5 minutes until the flavors are combined.
  • Set aside.

For the Spanish Rice:

  • Sauté onion in oil over medium heat in a large skillet. Cook until tender, about 5 minutes.
  • Mix rice into a skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.
  • Reduce heat, cover and simmer for 20 minutes, until the liquid has been absorbed.
  • Set aside.

For the Burritos:

  • Wrap the tortillas in damp paper towels and microwave them for 30 seconds until warmed.
  • Warm the nacho cheese sauce in a microwave safe bowl by heating it in 30 second intervals until heated through.
  • Top each tortilla with the Mexican rice, taco meat, nacho cheese sauce and some of the Fritos chips.
  • Fold in the top and the bottom of the tortillas and wrap it tightly to form a burrito.
  • Then the burritos are ready to serve and enjoy!

Recipe Notes

Once assembled, these burritos are best served immediately.  Refrigerate the taco meat and Spanish rice in an airtight container for up to 5 days.

Nutrition Facts

Calories 843kcal, Carbohydrates 90g, Protein 26g, Fat 42g, Saturated Fat 11g, Polyunsaturated Fat 7g, Monounsaturated Fat 14g, Trans Fat 1g, Cholesterol 59mg, Sodium 1967mg, Potassium 516mg, Fiber 5g, Sugar 6g, Vitamin A 464IU, Vitamin C 2mg, Calcium 203mg, Iron 5mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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